Shaker Lemon Pie

Name: Shaker Lemon Pie
Yield: Serves 8
Ingredients: 1 , double-crust pie dough; 3 , large lemons, sliced thin and seeded (see note); 1 3/4 cups (12¼ ounces), sugar; 1/8 teaspoon, salt; 1 tablespoon, cornstarch; 4 , large eggs; 1 tablespoon, heavy cream

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Appears in Cook's Country April/May 2008, Cook's Country TV

Desserts or Baked Goods

Dessert Pies

Fruit Desserts

Lost Recipes

This simple recipe mixes lemon slices, sugar, and eggs to form a custardy filling. But unless you macerate the lemon slices for 24 hours, the pie turns out bitter. Could we speed up this recipe for modern times?

SERVES8

TIME1¼ hours, plus 30 minutes chilling and 1 hour cooling

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WHY THIS RECIPE WORKS

Most Shaker lemon pie recipes mix lemon slices—peel and all—with sugar and eggs to form a custardy filling. But unless we macerated the lemon slices for 24 hours, the pie turned out bitter. We wanted to speed up this recipe for modern times...

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