Classic Shaker Lemon Tarts Recipes

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MARTHA'S SHAKER LEMON PIE



Martha's Shaker Lemon Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch double-crust pie

Number Of Ingredients 6

14 ounces small lemons, thin-skinned
3 cups granulated sugar
2 (11-inch) Essential Pate Brisee rounds, chilled
6 large eggs, well beaten
1 large egg white, beaten
Sanding sugar, for sprinkling

Steps:

  • Wash and cut 2 of the lemons into paper-thin slices. (It is very important to slice the lemons as thinly as possible; use a very sharp knife or an electric meat slicer, if one is available.) Remove the peel and pith of the remaining lemons; slice the flesh very, very thinly, and put it with the other slices in a large mixing bowl. Add the sugar and toss well to coat all the lemon slices. Cover the bowl with plastic wrap and let the mixture rest overnight, stirring occasionally. This takes the bitterness from the rind.
  • The next day, preheat the oven to 450 degrees. Press one Pate Brisee round into a 9-inch pie plate and chill.
  • Add the beaten eggs to the sugar-coated lemon slices and mix well. Turn the mixture into the prepared pie shell, neatly arranging some of the lemon slices on top. Cut long, even slashes 1 inch apart in the other pastry round and cover the filling with it. Crimp the edges of the pie to seal. Brush the pastry top and edges with the egg white and sprinkle with sanding sugar. Bake for 20 minutes. Cover the edges of the pie with foil. Reduce the oven temperature to 375 degrees and continue baking until the crust is golden brown and shiny, about 30 minutes. Let cool on a rack before serving.

CLASSIC SHAKER LEMON TARTS



Classic Shaker Lemon Tarts image

The perfume of individual lemon tarts fills the room as they bake. The Shakers get credit for this dessert with a lemony pucker-worthy filling that's baked in piecrust shells.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes seven 4 1/2-inch tarts

Number Of Ingredients 5

2 large lemons (about 7 ounces each)
2 cups sugar
Pie Dough
All-purpose flour, for work surface
4 large eggs, lightly beaten

Steps:

  • Cut lemons crosswise into paper-thin rounds using a mandoline or a very sharp knife; discard ends and seeds. Place lemon slices in a medium nonreactive bowl, and add sugar; toss to coat. Cover with plastic wrap, and let stand at room temperature overnight.
  • Roll out dough on a lightly floured work surface to 1/8 inch thick. Cut dough into seven 6-inch rounds. Fit rounds into 4 1/2-inch round tart pans with removable bottoms. Trim edges flush with tops. Place on a rimmed baking sheet; freeze until firm, 30 minutes or overnight.
  • Preheat oven to 450 degrees, with rack in lower third. Add eggs to lemon mixture, and stir to combine. Pour through a fine sieve into a medium bowl. Divide liquid among tart shells, then top with the lemon slices, arranging decoratively.
  • Bake tarts on baking sheet 15 minutes. Reduce heat to 350 degrees, bake until filling is set and beginning to brown, about 15 minutes. Let cool on sheet on a wire rack 10 minutes. Remove tarts from pans, and let cool completely on wire racks.

SHAKER LEMON TART



Shaker Lemon Tart image

This uncomplicated lemon pie is a variation of one attributed to the Shakers, a religious community best known for their simple living philosophy and exquisitely designed furniture. It is said that Shaker cooks waste nothing, and if that is true, this tart is a perfect example of that ethos. The entire lemon (minus the seeds) is used - sliced thinly and macerated with plenty of sugar overnight - then baked with eggs and melted butter in a soft, flaky pastry. The end result is delicately-flavored and bright without the lip-puckering quality of most lemon desserts. (This recipe calls for Meyer lemons, which are milder than standard lemons, but the traditional variety will do - the thinner-skinned the better.)

Provided by Christine Muhlke

Categories     pies and tarts, dessert

Time 3h

Yield 8 to 12 servings

Number Of Ingredients 11

2 lemons, preferably Meyer
1 3/4 cups sugar
3 eggs
3 tablespoons pastry or all-purpose flour
6 tablespoons salted butter, melted
2 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
3/4 teaspoon sugar
15 tablespoons unsalted butter (almost 2 sticks), very cold and cut into 1/4-inch cubes
1/2 cup ice-cold water
1 tablespoons milk

Steps:

  • The day before serving, prepare the filling. Wash and dry the lemons. Freeze them for 10 minutes and then slice them as finely as you can using a mandoline, meat slicer or very sharp knife. As you slice, pull out and discard any seeds. Place the lemons in a mixing bowl and toss with the sugar. Cover with a dish towel and set on the counter overnight.
  • The next day, prepare the pastry: combine the flour, salt and sugar in a large mixing bowl. Using a fork or pastry cutter, work half of the butter into the flour until it resembles coarse meal. Quickly work the remaining butter into the dough until the biggest pieces are the size of lima beans. Drizzle in the water in several additions, tossing and mixing between each. (It should look rather ropy and rough.) Stop adding water when a few bits of dry flour remain in the bottom of the bowl; do not overwork the dough or it will become tough. Gather the dough into 2 balls and wrap each tightly with plastic wrap, then flatten into disks. Refrigerate for at least 30 minutes.
  • Preheat the oven to 425 degrees. Unwrap a disk of dough, place between two sheets of plastic wrap and roll into a 9-inch circle, 1/8-inch thick. Trim the excess dough. Lay it on a cookie sheet, cover and refrigerate. Roll the second disk into an 11-inch circle, 1/8-inch thick. Trim the excess dough. Gently place the larger circle in a 9-inch tart pan, letting the excess dough rise up the sides (do not trim). Cover and refrigerate until needed.
  • Using your hands, mix the eggs, flour and butter into the lemon-sugar mixture, squeezing the lemons as you mix. Pour the mixture into the dough-lined tart pan to just below the pan's rim. Using the point of a paring knife, carve 4 to 6 holes in the crust of the small dough circle. Lay it on top of the filling. Roughly fold the edges of the bottom crust over the top circle. Brush with milk. Bake for 30 minutes, then reduce the heat to 350 degrees and bake for 20 minutes more. Cool completely before serving.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 8 grams, Carbohydrate 62 grams, Fat 26 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 16 grams, Sodium 194 milligrams, Sugar 36 grams, TransFat 1 gram

SHAKER LEMON PIE



Shaker Lemon Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 11-inch pie

Number Of Ingredients 5

4 large lemons
4 cups granulated sugar
Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies
9 eggs, well beaten
2 egg whites, beaten with a fork

Steps:

  • Wash and cut 2 of the lemons into paper-thin slices. It is very important to slice the lemons as thinly as possible; use a very sharp knife or an electric meat slicer, if on is available. Remove peel and pith of remaining lemons; slice the flesh very, very thinly, and put it with the other slices in a large mixing bowl. Add sugar, and toss well to coat. Cover bowl with plastic wrap, and let the mixture rest overnight, stirring occasionally.
  • The next day, preheat oven to 450 degrees. Press one circle of pastry into an 11-inch pie plate and chill.
  • Add beaten eggs to the lemon mixture, and mix well. Turn mixture into prepared pie shell, neatly arranging some of the lemon slices on top. Cut long, even slashes 1 inch apart in the other pastry round, and place on top of filling. Crimp edges of the pie to seal. Brush top and edges with egg-white glaze. Bake for 15 minutes. Reduce oven temperature to 375 degrees and continue baking for 30 minutes, or until the crust is golden brown and shiny. Let cool on a rack before serving.

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