Shaker Lemon Pie
  • Double pie crust;
  • 3 Meyer lemons (VERY important that these are Meyers, as they have a thinner skin, less pith, and generally sweeter flavor);
  • 3 Cups sugar;
  • 7 beaten eggs;
  • 1 egg white (opt.)
  1. Make crust for both top and bottom of pie, using whatever your favorite crust recipe might be. (Mark Bittman's How to Cook Everything offers a very nice one.)
  2. Leaving the peel and pith on TWO lemons, slice them very thinly into a large bowl.
  3. Unpeel and depith the third lemon, and slice very thinly into same bowl.
  4. Add sugar and mix.
  5. Cover bowl with plastic wrap and leave in the icebox for at least two hours or overnight.
  6. After lemons and sugar have blended into a sticky liquid, remove from icebox and set to the side.
  8. Beat seven eggs well and add to lemon and sugar mixture.
  9. Lay out bottom crust in a deep pie plate and add lemon, sugar, and beaten egg mixture.
  10. Roll out top crust, cutting five or so vertical lines through the center of it, not quite to edges, then lay over top of mixture.
  11. Crimp edges, and brush with egg white if desired.
  12. Cook @ 450 degrees for fifteen minutes, then lower temperature to 375 degrees and continue cooking for thirty minutes or until crust is golden.
I first saw this recipe on Martha Stewart (though she didn't call for the Meyer lemons), and have since baked it a number of times--particularly for Christmas, as it was originally a Christmas dish. The peel creates a brilliant texture but it isn't for everyone. Generally, cut fairly small slices, as it's a hardy pie, but I've found it doesn't need any accompaniment other than a lovely cup of tea or perhaps a small glass of Limoncello.