Wednesday, April 2, 2014

Spring Recipe: Meyer Lemon Shaker Pie — Recipes from The Kitchn

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The virtue of the Shakers' pies, like their furniture, lies in a straightforward character married to elegance. This Meyer lemon pie has only five ingredients, after the crust, and yet it spills out a glorious jammy filling of sunny lemons — sweet, tart, and a little bitter.

This is my go-to pie for early spring; I don't know any better way to finish a Sunday supper in April.

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I adore Meyer lemons in this pie. It's like eating fragrant, bergamot-touched marmalade, oozing yellow sun from between two flaky pie crusts. The lemons bake up jammy and tender — not too sour, and not too sweet.

I cannot claim any kind of originality here. This is a basic, classic recipe; pretty much every Shaker lemon pie recipe will have the same proportions of lemons, eggs, and sugar.

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And no: you don't peel the lemons. You just slice them as thin as possible; I used to like a mandoline for this but it's tough on softer lemons, so now I prefer to slice up the fruit with a very sharp small paring knife.

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Meyer Lemon Shaker Pie

Makes one 9" double crust pie. Serves 8.

4 to 7 small to medium Meyer lemons
2 cups sugar
1 teaspoon salt
4 large eggs
1 teaspoon vanilla
1 batch homemade or store-bought pie dough (see our instructions here)

To finish the pie:
1 large egg, separated, yolks and whites lightly whisked in separate bowls
2 teaspoons sugar

Shave the unpeeled lemons into very thin slices and pick out any seeds. You should have about 2 cups of sliced lemons. Toss with the sugar and salt and set aside to macerate. Whisk together the eggs and vanilla in a separate bowl.

Lightly grease a 9-inch pie dish or tart pan. Roll out half of the dough between two pieces of wax paper into a circle. Peel off the top layer of wax paper. Place your pie dish upside down on the pie dough round, and carefully flip the pan and dough over. Peel away the wax paper on that side and carefully press the dough into the pan. There should be about 1/2 inch to 1 inch of dough above the lip of the pan. Tuck under and roll this extra dough, and pinch tight to the side of the pan.

Brush the bottom of the crust with beaten egg yolks. Stir the sliced lemons into the egg and vanilla mixture and spread this in the pie pan.

Roll out the other half of the dough between two pieces of wax paper. Place this dough round on top of the pie dish and trim to fit, leaving a little overhang. Roll the overhang up and pinch tightly to seal with the crust. Crimp or seal the edges with your fingers or a fork.

Cut a few slits on the top to let out steam. Brush with beaten egg white and sprinkle the sugar sugar on top. Chill in the freezer for 1 hour or overnight in the refrigerator.

Preheat the oven to 450°F. Bake the pie on the lowest oven rack for 15 minutes. Turn the heat down to 375°F and move the pie to the center rack. Bake for another 30 minutes or until the crust is golden. If the crust edges begin browning too much cover with parchment.

Let cool for at least half an hour before eating, but note that this is very good warm! Vanilla ice cream or whipped cream are both heavenly with it.

Updated from recipe originally published April 2008.

(Image credits: Faith Durand)

I bet this would be fabulous if you added some fresh ginger. It sounds wonderful now, too, but I have a weakness for ginger and lemons.

04.11.08   1:36PM

Yes, actually Barbara did that: Meyer Lemon and Ginger Pie. Yum!

04.11.08   2:18PM

OMFG. I made this pie, and it turned out beautifully.

However, I made the grand mistake of leaving it sitting on a cold burner grate on the stove to cool, and popped outside for a chat with a neighbor. Howdy, neighbor. So long, pie. When I went back inside there was my VERY bloated dog sitting in the kitchen, next to 1) a pile of shattered Pyrex pie-pan glass 2) a pile of desecrated lemon pie and 3) a pile of lemony dog puke. SHOCK AND AWE. I swear some days, if I didn't have disappointments....I wouldn't have any appointments!

04.12.08   12:35AM

can i make this without meyer lemons? i live in a country where we can't find them...though there are a variety of odd italian lemons i can get. like huge ones with thick peel from the amalfi coast and sicily? would they do? or are regular lemons the next best thing?

04.12.08   2:48AM

Hi Bina I'm italian too and I can't find these Meyer lemons :(
Here they're said to be sweeter and richer in juice than regular lemons:
http://ift.tt/PhIWEe
Perhaps we should try with thin-peel lemons and more sugar.

04.12.08   8:32AM

Bx... !!!!! SO sorry.

If you can't find Meyer lemons, just substitute any regular lemon. If you're worried about bitter peels, try peeling one lemon and discarding the peel.

Also, note that Meyer lemons are usually much smaller than regular lemons. If you use larger ones (say, as large as an orange) then try with just two.

04.12.08   11:26AM

I am totally drooling over your Meyer lemon dishes. This will be the very first thing I make next time I see Meyers at the grocer :)

07.15.08   7:25PM

does one use whole lemons, or do you peel them first? hm.

11.15.08   12:08PM

Eliza - use whole lemons.

Made this over the weekend with fresh meyer lemons picked that day - everyone raved.

12.09.08   5:03PM

I just made this. Turned out great.

Thanks for the recipe!

03.15.09   8:36PM

I had to register just so I could leave a comment! This was really good after some of the modifications I made. With the actual filling, 2 cups of sugar sounded like waaaay too much for me, so I only added about 1 and 1/4 cups of sugar and it was still plenty sweet enough. Other than that I kept the recipe the same, and it was sooooo good. Especially with vanilla ice cream!

01.23.11   5:35PM

YUM! I'm thinking I'll make this to bring to some friends' place tonight.

03.11.11   10:59AM

I love ANYTHING do to with lemons, ESPECIALLY when where talking about Meyers. Some of my very favorite deserts of all time are lemon varieties. Lemon meringue pie,lemon curd tea cakes,lemon pound cake, lemon sorbet & NOW this Meyers lemon pie. I haven't made it yet,but just by the looks of it,I'm POSITIVE it will become my #1 favorite. Nothing like Meyers lemons. It truly is a fantastic treat. I will be baking this sinful pie for desert tomorrow. I can't wait to sink my teeth into it. YUMMY!!!

03.12.11   10:14PM

I made this just tonight so I could finally taste Meyer lemons before citrus goes out of season and I start baking with summer fruits. It was SO GOOD! I can't get over the sweetness of Meyers! But I think my oven runs cold because I baked it a little longer than the recipe called for and the lemon peels had quite a bit of bite to them. The pie was still delicious!

04.06.11   8:37PM


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