Shaker lemon pie
Discover the zesty delight of Shaker Lemon Pie with our easy-to-follow recipe! Featuring fresh lemons, buttery crust, and a touch of sour cream for a perfectly balanced, tangy-sweet dessert that's sure to impress your taste buds. Bake and savor this timeless treat today! 🍋🥧
- 28 Mar 2024
- Cook time 50 min
- Prep time 75 min
- 6 Servings
- 7 Ingredients
Shaker Lemon Pie is a classic dessert that combines the bright, tangy flavor of lemons with a delicate, buttery crust. Named after the Shaker community that created many simple yet delicious recipes, this pie is a wonderful way to showcase the versatility of lemons. The unique preparation method involves using whole lemons for a more intense flavor. Follow this recipe to make a delightful Shaker Lemon Pie that will impress your family and friends.
Ingredients:
Instructions:
- Thinly slice the lemons, removing the seeds as you go. Use a mandoline for uniform slices if you have one.
- In a bowl, combine the lemon slices and 1/3 cup sugar. Mix and let it macerate for at least 2 hours or overnight in the refrigerator. Stir occasionally to help the sugar dissolve into the lemon slices.
- In a food processor, combine the flour and powdered sugar. Pulse for a few seconds to mix.
- Add the chilled, cubed butter to the flour mixture. Pulse until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg and sour cream. Add this to the flour and butter mixture.
- Pulse the mixture until it starts to come together into a dough.
- Turn the dough out onto a lightly floured surface and knead gently to bring it together into a ball. Divide the dough into two equal parts, shape them into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 425°F (220°C).
- On a lightly floured surface, roll out one of the dough disks to fit a 9-inch pie dish. Gently transfer the rolled dough to the pie dish, allowing the excess to hang over the edges.
- Pour the macerated lemon slices and their juices into the prepared pie crust.
- Roll out the second dough disk and place it over the filling. Trim any excess dough and crimp the edges to seal.
- Cut a few slits in the top crust to allow steam to escape.
- Bake the pie in the preheated oven for 20 minutes at 425°F (220°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- If the edges of the crust start to brown too quickly, cover them with aluminum foil.
- Allow the pie to cool completely on a wire rack before serving to let the filling set.
- Serve at room temperature or slightly chilled, as desired.
Tips:
- Make sure to slice the lemons as thinly as possible to ensure they bake evenly and the pie's texture remains smooth.
- Allow the lemon and sugar mixture to macerate for at least 24 hours. This step helps to soften the lemon rinds and create a more homogeneous filling.
- To prevent a soggy crust, consider pre-baking the bottom crust for a few minutes before adding the filling.
- Use a pie shield or cover the edges of the crust with aluminum foil during baking to prevent them from over-browning.
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream to balance the tanginess of the lemons.
Making a Shaker Lemon Pie is a fulfilling baking endeavor that results in a pie bursting with vibrant lemon flavor surrounded by a tender, flaky crust. By carefully following the steps and utilizing the provided tips, you can create a delicious dessert that will become a favorite in your recipe collection. Enjoy each tangy-sweet bite with friends and family, and don't forget to savor the simplicity and elegance of this traditional treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 510kcal | 20% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 70g | 19% |
| Fiber 2.88g | 8% |
| Sugar 18g | 19% |
| Fat | |
| Fat 22g | 27% |
| Saturated 12g | 40% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 210ug | 23% |
| Choline 40mg | 8% |
| Vitamin B1 0.21mg | 18% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 1.03mg | 6% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.11ug | 4% |
| Vitamin C 20mg | 21% |
| Vitamin E 0.19mg | 1% |
| Vitamin K 1.96ug | 2% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 1.12mg | 10% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 170mg | 5% |
| Selenium, Se 16ug | 28% |
| Sodium, Na 20mg | 1% |
| Zinc, Zn 0.89mg | 8% |
| Water | |
| Water 55g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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