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Shaker Lemon Pie

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This recipe is pretty much the one from the Joy of Cooking, but I decreased the amount of sugar.

Shaker Lemon Pie

Pie crust for a double-crust pie (I used the Joy of Cooking recipe, substituting 1/2 lb organic lard rendered in-house by Artamos, and a good proportion of vodka to water to moisten the crust, in order to inhibit gluten development)

2 Eureka lemons (I’d decrease the amount of sugar if using Meyers)

1.5 c turbinado sugar

1/4 tsp salt

4 eggs

1/2 stick butter, melted

3 Tbsp flour

Zest the lemons into a bowl. In the same bowl, slice the lemons paper-thin (we just got our knives professionally sharpened, so this helped!) and mix with the sugar and salt. Let sit at room temperature for at least a couple of hours while you make the pie crust and let it chill.

Beat the eggs until frothy. Mix the  flour with the melted butter and eggs. Stir this into the lemon-sugar mixture and pour into the unbaked pie crust. Cover with the second crust, cut vents, and bake at 425 degrees for 30 minutes, then lower to 350 degrees and bake for another 20-30 minutes.

My pie crust came out very, very soft and very, very flaky, and I’m not sure if this is from the use of lard or the vodka. The lard smelled very porky when I was making the crust, so I was a little worried that it would be too savory, but it ended up tasting fine with the sweet pie.

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Written by orata

March 8, 2009 at 4:50 pm

Posted in recipes

Tagged with , , , ,

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