Marthas Shaker Lemon Pie Recipes

MARTHA'S SHAKER LEMON PIE

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.

SHAKER LEMON PIE

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.

SHAKER LEMON PIE

Steps:

• Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight.
• Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust.
• Brush the top with milk and sprinkle granulated sugar on top.
• Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean.

MARTHA'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 350 degrees. Fit a homemade or store-bought pie crust into a 9-inch pie plate; line crust with parchment paper and fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Carefully lift and remove paper with pie weights and let crust cool.
• Prepare Lemon Curd through step 1. Whisk together 1 cup cold water and 1/4 cup cornstarch add to lemon mixture along with butter in step 2 and continue as directed. Do not chill curd; pour directly into cooled crust and smooth top. Refrigerate until chilled and set, 3 hours (or up to 1 day).
• Preheat oven to 350 degrees. In a large bowl, combine egg whites, sugar and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pile meringue on pie, making sure it touches the crust all around. Bake until meringue begins to brown, 8 to 10 minutes.

SHAKER LEMON BARS

Steps:

• Slice lemons as thinly as possible; remove seeds. Toss slices with 2 cups sugar; transfer mixture to a flat resealable plastic container. Place in the refrigerator overnight.
• Place butter, salt, remaining 3/4 cup sugar, and flour in the bowl of a food processor. Process until mixture is crumbly and starts to hold together.
• Heat oven to 400 degrees. Line a 12-by-17-inch baking pan with parchment paper. Press dough evenly into the bottom and up the sides of the pan, making sure there are no holes. There should be at least 1/2-inch crust of dough going up the sides of the pan. Bake until golden brown, about 20 minutes. Transfer to a wire rack to cool completely, about 15 minutes
• Place lemon-sugar mixture and eggs in the bowl of a food processor. Process until lemon rinds are in 1/4- to 1/2-inch pieces, 30 to 40 seconds. Pour mixture over cookie crust. Bake until set, 15 to 20 minutes. Cool on a wire rack. Trim 1/2 inch around edges of pan. Cut into about 60 1 1/4-by-2-inch pieces. Sift confectioners' sugar over cookies.

SHAKER LEMON PIE

Steps:

• In a large glass bowl, combine lemons, sugar and salt. Cover and let stand overnight at room temperature., Preheat oven to 450°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron or other ovenproof skillet. Trim even with rim. In a large bowl, whisk eggs until frothy; lightly brush over crust. Add lemon mixture, flour and vanilla to eggs; mix well. Pour into crust. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top., Bake 15 minutes. Reduce oven setting to 400°. Bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cover edge loosely with foil during the last 10 if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve warm.