Shaker Lemon Pie Recipe

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Shaker Lemon Pie
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Ingredients
9
Count
Nutrition
0
Calories
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Ingredients:

  • test kitchen discoveries
  • we found a few tricks to create bright lemon flavor while tempering the bitterness of the pith: squeeze the seeded lemon slices and reserve the juice for the filling. simmer the slices and then add them to the filling with the uncooked juice for bright lemon flavor without any macerating time.
  • remember to squeeze the lemon slices in a fine-mesh strainer to remove any seeds or pulp that would mar the otherwise smooth filling.
  • the pie spends a generous 40 minutes in the oven, which can cause the heat-sensitive eggs in the filling to curdle. to avoid this problem, a tbsp of cornstarch stabilizes the eggs and ensures a smooth filling.
  • have an extra lemon on hand in case the three sliced lemons do not yield the necessary 6 tbsp of juice.
  • the slice is right

Directions:

  1. 1 double-crust pie dough (see note)
  2. 3 large lemons , sliced thin and seeded (see note)
  3. 1 3/4 cups sugar
  4. 1/8 teaspoon salt
  5. 1 tablespoon cornstarch
  6. 4 large eggs
  7. 1 tablespoon heavy cream
  8. 1. Adjust oven rack to lowest position and heat oven to 425 degrees. Line a 9-inch pie plate with 1 dough round and refrigerate for 30 minutes.
  9. 2. Squeeze lemon slices in fine-mesh strainer set over bowl; reserve juice (you should have 6 tablespoons). Bring drained slices and 2 cups water to boil in saucepan, then reduce heat to medium-low and simmer until slices are softened, about 5 minutes. Drain well and discard liquid. Combine softened lemon slices, sugar, salt, and 1/4 cup reserved lemon juice in bowl; stir until sugar dissolves.
  10. 3. Whisk cornstarch and remaining lemon juice in large bowl. Whisk eggs into cornstarch mixture, then slowly stir in lemon slice mixture, then slowly stir in lemon slice mixture until combined. Pour into chilled pie shell. Brush edges of dough with 1 teaspoon cream and top with remaining dough round. Seal, crimp edges, and brush top of dough with remaining cream. Using paring knife, cut 4 vents in top of dough.
  11. 4. Bake until light golden, about 20 minutes, then decrease oven temperature to 375 degrees and continue to bake until golden brown, 20 to 25 minutes. Cool on wire rack for at least 1 hour. Serve. (Pie can be wrapped in plastic and refrigerated for 2 days.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 0.49 Kcal (2 kJ)
Calories from fat 0.14 Kcal
% Daily Value*
Total Fat 0.02g 0%
Sodium 0.63mg 0%
Total Carbs 0.06g 0%
Sugars 0.02g 0%
Dietary Fiber 0g 0%
Protein 0.03g 0%
Calcium 0.1mg 0%
Amount Per 100 g
Calories 392.86 Kcal (1645 kJ)
Calories from fat 112.5 Kcal
% Daily Value*
Total Fat 12.5g 0%
Sodium 500mg 0%
Total Carbs 44.64g 0%
Sugars 16.07g 0%
Dietary Fiber 1.79g 0%
Protein 26.79g 0%
Vitamin C 26.8mg 0%
Vitamin A 3.6mg 0%
Iron 3.6mg 0%
Calcium 107.1mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
    Points
  • 0
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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