Adapted from Spinach Tiger
Jan loves pie. Miriam loves pie. Eilene loves pie. Guess what Jan is making to go with my roasted pork for dinner.
A Shaker lemon pie is basically lemon custard; eggs, lemon and sugar. Meyer lemons are generally sweeter and their peels are less bitter than other varieties of lemons. Still it is a good idea to process your lemons and give them an overnight soak to allow the bitter compounds to break down into the more flavorful compounds that taste like lemons.
Almost all of the recipes that Jan found for this pie used way too much sugar. Some used one cup of sugar per lemon. That is not pie; that is candy.
Jan’s Shaker Meyer Lemon Pie
4 Meyer lemons
3/4 cup white sugar
½ cup Karl’s Mandarin Orange Infused Sugar
1 Tbs. Meyer lemon liqueur
4 Tbs. melted butter
1 Tbs. corn starch
¼ tsp. salt
1 unbaked pie shell
1. Cut both ends off the lemons. Cut the fruit in half, pole to pole and then slice as thinly as you can.
Note: Cutting the fruit into half moons is safer, if you do not own a mandolin. If you have one, keep your lemons whole and slice them into circles.
2. Mix the lemon half moons into sugar. Cover with plastic and set on the counter overnight.
3. Add the four eggs to bowl and whisk in the liqueur.
4. Whisk in the melted butter, salt, and corn starch.
5. Pick out the prettiest and largest slices of lemon. Set them aside.
6. Gently fold in the rest of the lemon/sugar mixture. Mix thoroughly.
7. Pour the filling into an unbaked pie shell.
8. Lay the selected lemon slices over the pie in a decorative pattern.
9. Bake at 375° F for 40-45 minutes.
Tip: Do not over bake, just until the top is set and has stopped jiggling when shaken gently.
10. Cool completely before serving and cut at the table.
Tip: Store in the refrigerator, if not eaten within two hours.
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