I’ve been intrigued by this pie idea since a friend of ours came around crowing about it. Equal parts marmalade, curd, sweet and tart, all wrapped up in a two crust pie, what’s not to love? It also meant I got to get out my spectacular new mandoline and get to work.
This isn’t a pie for the faint of heart. It’s not gently lemony, it’s very assertive and aggressively citrusy, with lots of texture from the lemon slices. It sounded like the perfect end to an evening of crab eating indulgence and I was right: I received the highest order of pie-eater compliments, that this reminded someone of his Grandma’s lemon pie.
My suggestions: use Meyer lemons, use a mandoline unless you have the knife skills of a ninja (and you don’t, so use a mandoline), and be sure to pick out all of the seeds. Use your favorite all-butter pie crust recipe, and don’t look back.
Shaker Lemon Pie
From Smitten Kitchen, as she adapted from Saveur
Makes one 9-inch pie
2 large lemons, preferably Meyers
2 cups sugar
1/4 teaspoon salt
4 tablespons butter, melted
3 tablespoons all-purpose flour
1 egg white
Coarse sugar, for sprinkling
Dough for one double-crust pie
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.
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.
Mix the macerated lemon-sugar mixture with eggs, melted butter and flour until combined well. Pour in to prepared pie shell.
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.
I also served mine with a dollop of freshly whipped cream, gently sweetened and laced with vanilla and limoncello. Go big or go home, right?