I was reading one of my favorite blogs yesterday, Octoberfarm, and realized that Jaz had gotten a bad recipe for Shaker Lemon Pie. This really is a wonderful pie and since I love she and Teddy so much I felt it was my duty to provide them with a really good recipe, she would do the same for me. And she might share her new pie crust recipe with us.
The whole secret here is lemons with thin skins, which reduces the amount of pith (the white stuff), and mandoline thin lemon slices.
This recipe is over a hundred years old.
Shaker Lemon Pie
2 large lemons
2 cups sugar
4 eggs, well beaten
Slice unpeeled lemons paper thin. Remove seeds, add sugar, and mix well. Let stand 2 hours or a little longer, stirring occasionally. Thoroughly blend beaten eggs into the lemon mixture. Turn into an unbaked 9-inch pie shell, arranging lemon slices evenly. Cover with a vented top crust. Bake at 450 degrees for 15 minutes; reduce heat to 375 degrees and bake 20 minutes longer or until a silver knife inserted near the edge comes out clean. Cool before serving.