Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 large eggs
- 1 1/2 cups granulated sugar
- 2 lemons, thinly sliced
- 4 large eggs
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- Powdered sugar, for dusting
Special equipment needed:
- Mini muffin tin
- Food processor
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor, pulse together the flour, butter, sugar, and salt until the mixture resembles coarse crumbs.
3. Press the mixture into the bottom and up the sides of each cup in the mini muffin tin. Use a fork to prick the bottom of each crust.
4. Bake the crusts for 10-12 minutes, or until lightly golden brown. Remove from the oven and let cool.
5. In a large bowl, whisk together the eggs and sugar until well combined.
6. Add the sliced lemons to the bowl and stir until coated in the egg mixture.
7. In a separate bowl, whisk together the flour and salt. Add to the lemon mixture and stir until well combined.
8. Spoon the lemon mixture into each cooled crust, filling each about 3/4 full.
9. Bake the pies for 20-25 minutes, or until the filling is set and the crust is golden brown.
10. Remove from the oven and let cool completely in the muffin tin.
11. Once cooled, carefully remove the pies from the tin and dust with powdered sugar.
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
Makes 24 mini pies
Nutritional information:
Calories per serving: 140
Fat per serving: 6g
Carbohydrates per serving: 20g
Protein per serving: 2g
Substitutions for ingredients:
- Use salted butter instead of unsalted butter if that's what you have on hand.
- Meyer lemons can be used instead of regular lemons for a sweeter flavor.
Variations:
- Add a teaspoon of vanilla extract to the lemon mixture for added flavor.
- Top each pie with a dollop of whipped cream or a slice of fresh lemon.
Tips and tricks:
- Make sure to prick the bottom of each crust with a fork before baking to prevent it from puffing up.
- Use a sharp knife to thinly slice the lemons for the filling.
- Let the pies cool completely before removing them from the muffin tin to prevent them from falling apart.
Storage instructions:
Store the mini pies in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pies on a baking sheet and bake in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the mini pies on a platter and dust with powdered sugar. Serve with fresh berries or a dollop of whipped cream.
Garnishes:
- Fresh berries
- Whipped cream
- Lemon slices
Pairings:
- Iced tea
- Lemonade
- Sparkling water
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the crusts are too crumbly, add a tablespoon of cold water to the dough mixture and pulse again in the food processor.
- If the filling is too runny, add an additional tablespoon of flour to the mixture.
Food safety advice:
- Make sure to wash the lemons thoroughly before slicing them.
- Store the pies in the refrigerator to prevent spoilage.
Food history:
Shaker lemon pie is a traditional dessert that originated in the Shaker communities of the United States in the 19th century. The pie is made with thinly sliced lemons and a sweet custard filling.
Flavor profiles:
The mini shaker lemon pies are sweet and tangy with a buttery crust.
Serving suggestions:
Serve the mini pies as a dessert or as a sweet snack.
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