Ingredients with Measurements:
- 2 large lemons
- 2 cups granulated sugar
- 4 large eggs
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1 double pie crust
Special equipment needed:
- 9-inch pie dish
- Parchment paper
- Rolling pin
- Mixing bowls
- Whisk
- Zester or grater
Step-by-step instructions:
a. Preheat the oven to 425°F.
b. Wash the lemons and slice them as thinly as possible, removing the seeds.
c. In a mixing bowl, combine the sliced lemons and sugar. Mix well and let it sit for at least an hour, stirring occasionally.
d. In another mixing bowl, beat the eggs and salt until well combined.
e. Add the melted butter to the egg mixture and mix well.
f. Add the lemon-sugar mixture to the egg mixture and mix well.
g. Roll out the pie crust and line the bottom of the pie dish with it.
h. Pour the lemon mixture into the pie crust.
i. Roll out the second pie crust and place it on top of the lemon mixture.
j. Trim the edges of the pie crust and crimp them together.
k. Cut a few slits on the top of the pie crust to allow steam to escape.
l. Cover the edges of the pie crust with strips of parchment paper to prevent them from burning.
m. Bake the pie for 15 minutes, then reduce the oven temperature to 375°F and bake for another 30-35 minutes, or until the filling is set and the crust is golden brown.
n. Let the pie cool completely before serving.
Time:
Preparation time: 1 hour
Cooking time: 45-50 minutes
5. Temperature:
Preheat oven to 425°F, then reduce to 375°F.
Serving size:
8 servings
Nutritional information:
Calories: 450
Fat: 18g
Saturated Fat: 8g
Cholesterol: 120mg
Sodium: 220mg
Carbohydrates: 70g
Fiber: 2g
Sugar: 51g
Protein: 5g
Substitutions for ingredients:
- Meyer lemons can be used instead of regular lemons for a sweeter flavor.
- Brown sugar can be used instead of granulated sugar for a deeper flavor.
- Margarine can be used instead of butter for a dairy-free option.
Variations:
- Add a teaspoon of vanilla extract to the filling for a richer flavor.
- Top the pie with whipped cream or meringue for a classic touch.
- Add a tablespoon of poppy seeds to the filling for a crunchy texture.
Tips and tricks:
- Use a mandoline slicer to get thin and even lemon slices.
- Make sure to stir the lemon-sugar mixture occasionally to dissolve the sugar.
- Blind bake the bottom crust for 10-15 minutes before adding the filling to prevent a soggy crust.
- Let the pie cool completely before slicing to allow the filling to set.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
- Cover the pie with plastic wrap or aluminum foil to prevent it from drying out.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the pie on a baking sheet and cover it with aluminum foil.
- Bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Dust the top of the pie with powdered sugar for a simple and elegant look.
- Serve the pie with a dollop of whipped cream and a slice of lemon for garnish.
Garnishes:
- Whipped cream
- Meringue
- Lemon slices
- Powdered sugar
Pairings:
- Vanilla ice cream
- Hot tea
- Coffee
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
- Roasted vegetables
Troubleshooting advice:
- If the pie crust is browning too quickly, cover it with aluminum foil or parchment paper.
- If the filling is not setting, bake the pie for an additional 5-10 minutes.
Food safety advice:
- Wash your hands and all equipment thoroughly before handling food.
- Use fresh lemons and eggs to prevent foodborne illness.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Shaker Lemon Pie is a traditional dessert that originated in the Shaker communities in the 19th century.
- The pie is made with thinly sliced lemons and a sweet custard filling, baked in a double crust.
Flavor profiles:
- Tart
- Sweet
- Citrusy
- Buttery
Serving suggestions:
- Serve the pie warm or at room temperature.
- Cut the pie into wedges and serve on individual plates.
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