Several years ago, my family and I visited the restored Shaker Village of Pleasant Hill in Harrodsburg, Kentucky. The Shakers were a religious communal group that developed in the 18th century in England. They didn’t believe in procreation and so their religion died out (obviously haha). Anyway, it was really neat and if you get a chance you should definitely go visit. I didn’t have any Shaker Lemon Pie while I was at the village, but when I saw this recipe online I immediately wanted to try it. If you like lemon bars, you’ll love this pie. Just make sure you slice your lemons very thin. Enjoy!

Shaker Lemon Pie
2 large (or 3 small) lemons, preferably Meyers
2 cups sugar
1/4 teaspoon salt
4 eggs
4 tablespons butter, melted
3 tablespoons all-purpose flour

1 tbsp melted butter
Coarse sugar, for sprinkling

Dough for one double-crust pie

1. Thoroughly wash lemons, then dry with paper towel. Finely grate lemon zest into a bowl. Using a mandoline, slice lemons as paper thin as you can get them; remove and discard seeds. Add slices to zest and toss with sugar and salt. Cover and set aside at room temperature for 24 hours.
2. Preheat the oven to 425°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) pie plate, and trim the edge, leaving a 1/2-inch overhang.
3. Mix the macerated lemon-sugar mixture with eggs, melted butter and flour until combined well. Pour in to prepared pie shell.
4. Roll out the remaining dough into a 12-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Beat one egg white until frothy and brush over pie crust, then sprinkle with coarse sugar. Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350°F. and bake the pie for 20 to 25 minutes more, or until the crust is golden. Let the pie cool on a rack and serve it warm at room temperature.
*adapted from Smitten Kitchen

Categories: Pies and Tarts

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