Shaker Meyer Lemon Pie
 
 
A sweet-tart pie with a lemony filling that strikes a perfect balance between curd and marmalade.
Category: Dessert
Ingredients
  • 2 Meyer lemons (or regular lemons)
  • 2 cups (400g) granulated sugar
  • ¼ tsp salt
  • 4 large eggs
  • 4 Tbsp (57g) unsalted butter, melted and cooled
  • 3 Tbsp (25g) all-purpose flour
  • 2 prepared pie crusts, or use your favorite double-crust recipe
  • Sugar, for the top crust
Instructions
  1. Wash lemons and dry thoroughly. Zest the lemons into a medium non-reactive bowl. With a mandoline slicer or sharp knife, slice lemons as thinly as possible, removing the seeds as you go. Add slices to zest and cover with sugar and salt. Stir to combine. Cover and let sit at room temperature for at least 12 hours (I did 24).
  2. Preheat oven to 425 F. Place one pie crust in a 9-inch pie plate - the edges should slightly overhang the pie plate.
  3. Whisk together eggs, cooled melted butter, and flour until well-combined. Add to lemon-sugar mixture and stir well.
  4. Pour the filling into the pie crust. Lay the other pie crust on top of the filling and seal the edges by folding the top crust over the edges of the bottom. Cut several steam vents into the top crust and sprinkle with coarse or regular sugar. Bake for about 25 minutes and reduce the oven heat to 350. Bake for an additional 30 minutes, until crust is golden brown (if the edges are browning too quickly while baking, cover them with foil).
  5. Cool on a rack for at least an hour - the filling will set as it cools. Serve at room temperature.
Recipe by Baked In at https://www.baked-in.com/2012/04/14/shaker-meyer-lemon-pie/