This pie comes to us from Kate McDermott of Art of The Pie in Seattle, Washington. Kate was featured in Seattle Magazine’s Best of 2010 and teaches many Pie Baking Workshops and Classes.
Keep reading for the recipe…
Shaker Lemon Pie
4 Meyer lemons or 2-3 larger, but thin-skinned lemons, very thinly sliced
2 cups of white sugar
4 eggs, beaten
Very tiny pinch of salt (optional)
1 recipe for double crust pastry
Slice the lemons as thin as possible, the thinner the better. Put them in a bowl with 2 cups of sugar. Mix with a spoon and let them sit overnight or at least 4 hours.
In the morning, preheat the oven to 450F.
Add the beaten eggs, salt and mix well.
Roll out the bottom crust and pour the lemon/sugar/egg mixture in.
Roll out top crust and cover and crimp edges as you wish.
Brush with egg white wash and sprinkle with sugar.
Cut vent holes last. Donʼt worry that some of the custard inside will come out.
Bake at 450 for 15 minutes and then reduce the heat to 375 for about 25 minutes more. (Check at 20 minutes.) The pie is done when an inserted knife comes out clean.
The pieʼs ﬂavor is bright and tart.