Featured Recipe:
Shaker Lemon Pie

Finally, the perfect use for all that winter citrus! This recipe takes its name from the ascetic Shaker movement, and uses every part of the lemon for a truly mouthwatering pie. We guarantee you won't want to waste a crumb...

Serves 8

For the Filling

  • 2 cups sugar
  • 1/4 tsp. kosher salt
  • 2 large lemons, zested and thinly sliced, seeds discarded
  • 4 eggs
  • 4 tbsp. unsalted butter, melted
  • 3 tbsp. flour
For the Crust
  • 1 3/4 cups flour, plus more
  • 10 tbsp. unsalted butter, cubed and chilled
  • 2 tbsp. vegetable shortening
  • 1 tsp. kosher salt
  • 5 tbsp. ice-cold water

9" pie plate

Start the filling:
  1. Toss sugar, salt, and lemon zest and slices in a bowl.
  2. Cover with plastic wrap and let sit at room temperature for 24 hours.
Make the crust:
  1. Pulse flour, butter, shortening, and salt in a food processor into pea-size crumbles.
  2. Add water; pulse until dough forms.
  3. Divide dough in half and flatten into disks; wrap in plastic wrap and chill 1 hour.
Finish the filling and bake the pie:
  1. Heat oven to 425°.
  2. Whisk eggs in a bowl until frothy.
  3. Whisk in melted butter and 3 tbsp. flour; stir into reserved lemon mixture.
  4. On a lightly floured surface, roll 1 disk dough into a 12" round; fit into pie plate.
  5. Trim edges using a knife, leaving 1" dough overhanging edge of plate; pour in filling.
  6. Roll remaining disk dough into a 12" round and place over top of pie.
  7. Pinch top and bottom edges together and fold under; crimp edges and cut 5 steam vents in the top crust.
  8. Bake until crust is golden, about 30 minutes.
  9. Reduce oven to 350°; bake until golden brown, 25-30 minutes.
  10. Let cool completely before serving.

Serving Suggestions:

Perfect Pairing: Prosecco, or other light, sparkly white wine
Top with fine lemon zest and finely grated chocolate

Recipe from Saveur New Classics Cookbook.

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