All That Lemony Goodness, Pie

All That Lemony Goodness – “Number 4”

One of the last big vacations we took as a family hurtled us up the eastern edge of the Southern States. We spent some time in Charleston, soaking up the southern coastal vibe. We then headed to North Carolina, spending some time in the Outer Banks at Kittykawk and being petrified in the car – island jumping on huge, ancient arched bridges. 
(My brother and I would cling to the floorboards in terror as the car arched higher and higher, praying that the wind gusts wouldn’t blow us off into the sea.)

As a side note – The bridges were replaced some years later with sensible, well constructed structures.

We ended the trip in Kentucky,
at the Shaker Village in Pleasant Hill.

If you’ve never been, it’s worth the trip. Pleasant Hill is a restored Shaker Village, painstakingly preserved to capture a slice of Shaker life in the early 1800’s. Simple living and a stoic lifestyle are dutifully depicted in the architecture, craftsmanship and in their food. We had the opportunity to dine at the Inn at the village, where we were treated to fresh baked breads, house cured meats and the delicious Shaker Lemon Pie.

You can read more about the Shaker’s, their lifestyle and beliefs >> Here.

Shaker Lemon Pie
This is actually an Ohio Shaker Lemon Pie. The typical Kentucky Pie omits the salt and flour – however, I feel the added ingredients round the pie out a bit more, making it a little less tart.)
Makes 1 10″ Pie
Ingredients
3 Large Lemons
2 Cups Sugar + 2 Tablespoons Sugar
1/4 Teaspoon Salt
4 Eggs
3 Tablespoons Butter (or Butter Substitute)
3 Tablespoons All Purpose Flour
1 Short Crust Recipe (See Here)
Spatula
1 Large Non-Reactive Bowl
Plastic Wrap
Strainer
Whisk
Mandolin
Pastry Brush
1 10″ Pie Plate (Deep Dish)

  • Steps 1, 2, 3
 Prepare 2 10″ crusts, and place one crust into the deep dish pie plate
Slice the lemons with a mandoline on the thinnest setting possible – removing the seeds
Add the sliced lemons to the bowl with the sugar and salt
Carefully toss the sugar and slices, making sure everything is nicely coated
  • Steps 4, 5, 6
Cover the bowl and allow the lemon slices to macerate overnight
With a large strainer over a bowl, collect all the lemon syrup and set aside
Add the eggs, melted butter and flour to the syrup and whisk until mixed well
  • Steps 7, 8, 9
 Layer the drained slices into the pie crust, spiraling out from the center – and lip up onto the sides of the crust
Pour the egg / syrup mixture over the lemons
Cover with a top crust and cut several steam vents into the center of the pie
  • Steps 10, 11, 12
 Bake at 425 for 20 minutes, then reduce the heat to 350 and bake an additional 25 minutes
When the pie is firm to the touch (but not hard) and the crust is nicely browned, remove to cool completely on a rack
Dust with confectioner’s sugar and serve at room temperature

6 Comments

  1. I like using the whole lemon like that. I have heard of Shaker lemon pie before but never really knew what it was. Thank you for sharing.

  2. That looks good using the lemon slices too. In the uk we have a pudding using the whole lemon called Sussex Pond pudding, maybe I should try both.

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