Shaker Lemon Pie


• Prepare a two-crust pie pastry
• 2 large unblemished lemons
• 2 cups sugar
• 4 eggs

  1. Trim ends of lemon. Slice lemons as thin as possible, discarding seeds. Toss lemon slices with the sugar in the bowl until thoroughly mixed. Refrigerate covered, overnight
  2. Heat oven to 450°
  3. Roll out one half of pastry. Place in 9-inch pie pan
  4. Beat eggs in medium bowl until frothy. Gently stir lemon mixture into eggs until thoroughly blended. Pour filing into prepared crust. Roll out remaining pastry. Place on top. Trim edges, crimp to seal
  5. Bake pie 15 minutes, reduce heat to 375°. Bake until a small sharp knife inserted near edge of pie is withdrawn clean, about 20 minutes
  6. Cool completely on wire rack before serving Makes one 9-inch double crusted pie


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