Karen Burns-Booth

Shaker Lemon Pie

USA

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Preparation info
  • Makes

    8 to 10

    thin slices
    • Difficulty

      Medium

Appears in
Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad
Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

Adapted from an old Saveur Magazine, this is a classic recipe for Shaker Lemon Pie. The tangy double crust pie is similar to a lemon meringue pie without the meringue, and the filling is in the style of lemon curd but with thin slices of sugared lemons added. It’s quite rich so only thin slices are needed when serving it.

Ingredients

  • 1 x 350 g shortcrust pastry
  • 3 medium un-waxed lemons, preferably thin-skinned lemons
  • 400

Method

  1. Start the day before you want to bake the pie: Wash the lemons and dry them. Finely grate the lemon zest and add it to mixing bowl. Slice the lemons VERY thinly, almost paper thin. I used a small serrated knife but a mandoline slicer would be best. Remove the pips and add any juice to the bowl, with the zest and the lemon slices. Add the sugar and