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...
For the Filling
For the Crust
- 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
- 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:
Make the crust:
- Toss sugar, salt, and lemon zest and slices in a bowl.
- Cover with plastic wrap and let sit at room temperature for 24 hours.
Finish the filling and bake the pie:
- Pulse flour, butter, shortening, and salt in a food processor into pea-size crumbles.
- Add water; pulse until dough forms.
- Divide dough in half and flatten into disks; wrap in plastic wrap and chill 1 hour.
- Heat oven to 425°.
- Whisk eggs in a bowl until frothy.
- Whisk in melted butter and 3 tbsp. flour; stir into reserved lemon mixture.
- On a lightly floured surface, roll 1 disk dough into a 12" round; fit into pie plate.
- Trim edges using a knife, leaving 1" dough overhanging edge of plate; pour in filling.
- Roll remaining disk dough into a 12" round and place over top of pie.
- Pinch top and bottom edges together and fold under; crimp edges and cut 5 steam vents in the top crust.
- Bake until crust is golden, about 30 minutes.
- Reduce oven to 350°; bake until golden brown, 25-30 minutes.
- Let cool completely before serving.
Perfect Pairing: Prosecco, or other light, sparkly white wine
Recipe from Saveur New Classics Cookbook.
Top with fine lemon zest and finely grated chocolate