Shaker Lemon Pie


Shaker lemon pie is a very lemon-y pie. My mother had it many years ago when dining at the Inn at Chester in Chester, CT. She asked the waiter for the recipe, and the pastry chef, Gretl, was happy to oblige. My mother made this recipe for several gatherings over the years, and she often brought much of it back home. It’s a pie best served in very slim slices, as it’s not for those who are tart averse. Personally, I love this pie, and I think lemon enthusiasts will as well, but proceed with caution!

Shaker Lemon Pie

From Gretl at the Inn at Chester

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Enough dough from your favorite recipe to roll a 10″ double crust (chef uses a brisée recipe that calls for unsalted butter and a little sugar)

9 lemons

2½ cups sugar

5 eggs

Pinch of salt

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Using a sharp paring knife, potato peeler, or zesting tool, remove the yellow zest from the skin of the lemons. Reserve. Peel off and discard the white pith and freeze the skinless lemons until firm.

Slice the frozen lemons carefully as thinly as you can (1/8 to 1/10 of an inch thick). Combine them with the sugar and allow them to sit overnight, stirring once or twice after a couple of hours to blend the sugar well.

Chop the reserved zest into pieces no larger than 1/8 of an inch and add to the lemon/sugar mixture along with the salt. Gently whisk the eggs together and stir into the lemon mixture.

Pour into the pie shell, top with the second crust, sprinkle with sugar, and cut a few holes in the top of the crust for steam to escape during cooking. Bake at 375° until crust is golden brown.

Serve chilled with lots of whipped cream or vanilla ice cream.

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