Shaker lemon Pie

Frank Meyer first brought this sweet winter citrus to the United States from China in the early 20th century. It is a cross between a regular lemon and a mandrian orange, with a thin skin and juicy tart flesh that is amazingly fragrant.  I was introduced to Meyer lemons through Martha Stewart, she had a tree in the greenhouse off the kitchen where we cooked for her catering company. We waited every season for the fruit to ripen to ???  This pie is made with the whole lemon, resembling marmalade with it’s sweet and tangy flavor. If you can’t find Meyer lemons use the Florida thin skin lemons that are juicy and ripe. 

Makes one 9-inch pie/ Serves 8 to 10

Unbaked pastry for double 9-inch pie crust

2-3 Meyer lemons (depending on size)

2 cups sugar

1 teaspoon kosher salt

4  large eggs, beaten

4 tablespoons unsalted butter, melted

2 tablespoons all-purpose flour

egg wash

sugar for dusting the top

Roll  one piece of the dough into a round and place into a 9-inch pie pan to line the bottom and side of the pan.  Brush the bottom of the dough with the egg white and prick with a fork 5 or 6 times.  Roll the other piece into a round and place on a baking sheet. Cover both and place in the refrigerator to chill overnight.

Cut the lemons in half and remove the seeds. Slice the lemons, with their peel as thinly as possible. Use a mandolin if you have one. If using a mandolin slice over a bowl to catch the juices. If using a cutting board make sure to scrape all the juices from the board and add to a bowl with the lemon slices. Add the sugar and salt and toss to combine.  Stir the bottom until all the sugar dissolves. Cover and refrigerate overnight, stirring several times while the lemons are macerating.

Preheat the oven to 425°F.

Mix the eggs, butter and flour in a separate bowl and stir to thoroughly mix. Add to the lemon mixture and stir to combine. Pour the mixture into the pie shell and spread evenly.   Brush the edges of the piecrust with an egg wash. Place the second pie crust over the top. Use a pair of kitchen shears to clip the dough hanging no longer than 1/4-inch around the edges of the pie. Crimp the edges of the top and bottom pastry together using the tines of a fork. Cut 4 slits in the center of the pie for steam vents. Brush the top crust lightly and evenly with the egg wash and sprinkle the top with about 1 tablespoon of sugar. 

Place on a rimmed baking sheet, and put in the oven to bake 15 minutes. Reduce the heat to 350°F and continue to bake 30 to 35 minutes more, until the pastry is golden brown and the filling is bubbling.  Remove from the oven and let the pie cool about 30 minutes before slicing. Serve warm with vanilla ice cream or lightly sweetened whip cream.