SHAKER LEMON PIE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 11-inch pie
Number Of Ingredients 5
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
Provided by Nancie McDermott
Categories Citrus Fruit Dessert Bake Vegetarian Lemon Family Reunion Party Advance Prep Required Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch pie
Number Of Ingredients 6
Steps:
- Using your sharpest knife (a serrated knife is ideal), trim each lemon to remove the stem end and tip. Slice each lemon crosswise, as thinly as you can possibly do it, into paper-thin circles. If you can drape them over the knife blade like the watches in Salvador Dali's surrealistic paintings, you're on the right track. Scoop up as much of the escaping lemon juices as you work, and add them to the bowl of sliced lemons.
- Chop the thinly sliced lemons coarsely, so that the largest pieces of lemon rind and pith are only 1 inch long, again gathering escaping juices back into the bowl for their flavor.
- Add the sugar to the bowl of lemons, and stir to mix them together really well. Cover and set aside at room temperature, for at least 3 hours and as long as overnight. Stir occasionally with a big spoon, to mix everything together well.
- Heat the oven to 450 degrees F. Line a 9-inch pie pan with crust, leaving a 1-inch overhang.
- Add the eggs, flour, and salt to the bowl of sugary lemons. Stir to mix everything evenly and well. Pour this filling into the piecrust.
- Use a little water to wet the top rim of pastry around the piecrust. Roll the remaining dough into a 10-inch circle and place it carefully over the filling. Trim away the extra pastry, leaving a 1-inch overhang extending beyond the rim of the pie pan. Fold the crust up and over, and crimp it decoratively. Or press the tines of a fork into the pastry rim, working around the pan to make a design. Cut 8 steam vents in the top of the pie, so that steam can escape and the pie's juices can bubble up.
- Place the pie on a baking sheet and place it on the middle shelf of the oven. Bake for 15 minutes. Reduce the heat to 375 degrees F and bake until the filling is bubbling and thickened, and the pastry crust is cooked and handsomely browned, 25 to 35 minutes more. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.
CANDIED LEMON SLICES
These tart treats go perfectly with Lemon Crepes and make beautiful garnishes for our Meyer-Lemon and Coconut Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 dozen
Number Of Ingredients 2
Steps:
- Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
- Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
- Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
- Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.
SHAKER STYLE SLICED LEMON PIE
Make and share this Shaker Style Sliced Lemon Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Slice lemons, with rind still on, as thinly as possible, preferably paper thin; place in a bowl. Add 2 cups sugar and let stand, stirring occasionally, until sugar is well absorbed, at least 2 hours, but overnight is best.
- Roll out pastry to line pie plate. Beat eggs well; add nutmeg, if using. Arrange layers of lemon slices and their juice over the unbaked pastry, sprinkling each with extra sugar as you go. Pour egg mixture over all.
- Roll out remaining pastry and place over filling crimping edges. Cut vents in center. Paint crust with milk and sprinkle with sugar. Bake at 450F for 10 minutes. Reduce heat and to 350F and bake 35 minutes more, or until a knife inserted in the center comes out clean. Chill before serving.
GRAMMY'S LEMON CREAM PIE
The best lemon cream pie you will ever taste! Original 1960s recipe made from scratch with fresh lemon juice, cream cheese and real whipped cream.
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 4h43m
Number Of Ingredients 9
Steps:
- Prepare the crust according to my Darn Good Whole Wheat Pie Crust recipe, either halving the recipe (it yields enough for 2 crusts) or freezing the second crust for a later time. (I recommend making the recipe as written and freezing the second crust. It will be great to have on hand and you are going to the effort anyway, so you might as well enjoy twice the crust!)
- Preheat the oven to 425 degrees F. Roll out the pie crust, then fit into a 9-inch wide pie plate that is 1 1/2 to 2-inches deep. Trim any overhang, then crimp the crust edges as desired. Line the crust with aluminum foil or parchment paper so that the foil/paper comes all the way up the sides of the dish and fits against the sides and bottom snugly. Fill the dish with dried beans or pie weights. Place in the preheated oven and bake until the edges are barely beginning to turn golden, 12 to 15 minutes. Remove the foil/paper and weights, then return the crust to the oven and continue baking until the bottom looks dry and lightly golden and the edges have browned, about 5 to 8 additional minutes. The bottom of the crust will puff a little as it bakes, but it will deflate again once removed from the oven. Let cool completely.
- Place a heatproof bowl over a pan of lightly simmering water to create a double boiler. Add the eggs into the bowl, then with a hand mixer on medium speed (or a whisk and some serious arm power), beat the eggs until thick and fluffy, about 2 to 3 minutes if using a mixer. With the mixer running, slowly add the sugar, then the lemon juice and lemon zest. Once incorporated, switch from a mixer (or whisk) to a rubber spatula. Continue to cook the mixture over the simmering water, stirring constantly and scraping the bottom of the bowl with your spatula, until it forms a thick, smooth custard, about 8 additional minutes. When you dip your spatula into the custard, the custard should easily coat the spatula's back, and if you draw a line through the custard on the back of the spatula with your finger, the sides of the custard should stay separated. Remove the bowl from the water and let cool to almost room temperature.
- In a large mixing bowl or a standing mixer fit with the paddle attachment, beat the cream cheese on medium-high speed until it is completely soft and smooth, about 3 full minutes. Reduce the mixer speed to medium, then gradually add the cooled lemon custard to the cream cheese, beating until smooth and fully combined so that no white streaks remain. Pour the cream cheese into the baked pastry shell. Refrigerate the pie until fully chilled, at least 4 hours or overnight.
- Up to 4 hours before serving, prepare the homemade whipped cream: In a large mixing bowl or the bowl of a standing mixer fitted with the whisk attachment, beat the cream in the bowl of an electric mixer fitted with a whisk attachment over medium speed. When it starts to thicken, add the powdered sugar and vanilla, increase the mixer speed to high, and continue to beat until soft peaks form. (Do not overbeat or the cream will separate.) Spread over the chilled pie, slice, and serve cold.
Nutrition Facts : ServingSize 1 (of 12) without whipped cream, Calories 250 kcal, Carbohydrate 25 g, Protein 5 g, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 79 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 5 g
CREAMY LEMON PIE
Deliciously cool and creamy lemon pie is the perfect summer dessert made with only 7 simple ingredients.
Provided by Sally
Categories Pie
Time 3h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (177°C).
- Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust-this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
- Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
- Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
- Bake the pie for 19-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
- Garnish as desired. Store leftovers in the refrigerator for up to 1 week.
SHAKER LEMON PIE
This is a very tart lemon pie using whole lemons (rind and all), sliced paper thin. It's for the TRUE lemon lover!
Provided by Susan Hissam
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 462.1 calories, Carbohydrate 73.6 g, Cholesterol 93 mg, Fat 17.5 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 4.5 g, Sodium 269.6 mg, Sugar 50.2 g
SLICE OF LEMON PIE
This was a winner in a Pillsbury Bake-off back in the 60's. It became one of Mama's favorite desserts to fix for company and Sunday dinner. It is wonderful.
Provided by Georgia Girl
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees Press one of the pie crusts into a pie pan.
- Combine the 1 1/4 cups sugar, flour and salt in a mixing bowl.
- Cream the butter into the sugar mixture gradually, mixing thoroughly.
- Reserve 1 teaspoon of egg white and set aside.
- Beat the eggs well and add to the sugar mixture, blending until smooth.
- Grate 1 teaspoon of rind from the lemon.
- Then peel the lemon and slice into paper thin slices, removing all seeds as you go.
- Add the grated lemon rind and the water to the egg/sugar mixture and blend thoroughly.
- Gently mix in the lemon slices to the pie filling, and pour the filling into the pie crust.
- Top with the second pie crust, and fold the edges of the top crust under the edge of the lower crust.
- Seal and flute the edge.
- Cut 3 or 4 small slits in the top crust to allow steam to escape.
- Brush the top with the reserved egg white, avoiding the slits.
- Sprinkle the top with the sugar and cinnamon.
- Bake at 400 degrees for 30 to 35 minutes until the top is a luscious golden brown.
SHAKER LEMON PIE RECIPE
This old-fashioned pie is made with thinly sliced whole lemons-peels and all. The recipe originated in Shaker communities in areas where the South meets New England and the Midwest. Shaker cooks considered lemons an important part of a healthy diet, even though they were expensive and hard to come by, so they devised this pie to make use of every bit of the fruit. The Charleston, West Virginia, Junior League included this Shaker Lemon Pie in its 1974 Mountain Measures cookbook, and it's been a favorite of bakers ever since. This citrus dessert is incredibly easy to make, with only four ingredients and 15 minutes of hands-on time. You let the lemon slices and sugar sit in a shallow bowl together for at least four hours, overnight if you'd like, to get the lemon slices good and juicy. To make it even easier, line a pie plate with a storebought refrigerated piecrust. We love serving this pie warm right out of the oven, and it goes too perfectly with some homemade vanilla ice cream! This pie makes a great addition to any Sunday family meal.
Provided by Mountain Measures a Collection of West Virginia Recipes
Categories Pies
Time 4h55m
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- Combine lemon slices and sugar in a shallow bowl; let stand until lemon slices are juicy, 4 hours or overnight. Remove any seeds that float to the surface.
- Preheat oven to 450°F. Stir eggs into lemon mixture thoroughly.
- Line a 9-inch pie plate with 1 piecrust. Pour lemon mixture into shell. Cover with top crust, and crimp edges. Cut decorative steam vents in top crust.
- Bake at 450°F for 15 minutes. Without removing pie from oven, reduce temperature to 350°F. Bake until a knife inserted in center comes out clean, about 25 minutes. Cover piecrust edges with aluminum foil, if becoming too brown. Serve pie warm or at room temperature. Top slices with vanilla ice cream, if desired.
LIGHT LEMON PIE
A drizzle of spreadable fruit lends a decorative and tasty touch to this appealing dessert from Ruby Fleeman of Santa Ana, Texas. One slice of the creamy and refreshing pie just won't be enough! "It's great for diabetics," Ruby says, "but even the rest of my family enjoys it."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in cold water and sugar substitute. Refrigerate until partially set., In a fine strainer, drain the cottage cheese. Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; stir in gelatin mixture. Fold in whipped topping. , Pour into crust. Refrigerate until set. Just before serving, cut into slices; garnish each with 1 tablespoon spreadable fruit and two strawberry halves.
Nutrition Facts : Calories 216 calories, Fat 7g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 213mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
OHIO SHAKER LEMON PIE
Steps:
- In a large saucepan of boiling water blanch the lemons for 30 seconds, drain them, and rinse them under cold water. Trim the ends of the lemons, discarding them, and cut the lemons crosswise into paper-thin slices. In a bowl cover the lemon slices with the sugar and let the mixture stand, stirring once after 1 hour, for 8 hours or overnight.
- Preheat the oven to 425°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Remove the lemon slices from the sugar and arrange them in the shell. Add the eggs and salt to the sugar, whisk the mixture until it is combined well, and pour it over the lemon slices.
- Roll out the remaining dough into a 12-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350°F. and bake the pie for 20 to 25 minutes more, or until the crust is golden. Let the pie cool on a rack and serve it warm at room temperature.
LEMON SHAKER PIE RECIPE BY TASTY
Easy peasy, lemon squeezy! This pie is full of lemon flavor--whole Meyer lemons are sliced and macerated in sugar to soften, then enrobed in a rich filling and baked between two thin, buttery crusts for a pie that is tart, sweet, and sure to put a smile on your face.
Provided by Betsy Carter
Time 6h10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Zest and thinly slice the lemons into rounds, removing any seeds.
- Add the lemon zest and slices and 2 cups (400 g) sugar to a large bowl. Stir to coat the lemon slices well. Cover the bowl with plastic wrap and macerate in the refrigerator for 4 hours, or up to overnight.
- Preheat the oven to 425°F (220°C).
- Add the beaten eggs, melted butter, flour, and salt to the lemon mixture and stir until fully incorporated.
- On a lightly floured surface, divide the disc of pie dough in half. Working 1 portion at a time, form into a smaller disc and roll out into a circle about ⅛ inch (3mm) thick. Drape 1 dough round in a 9-inch (23 cm) pie dish. Fill the pie dough with the lemon mixture, then top with the other dough round. Trim any excess dough around the edges, press the edges together and crimp to seal.
- In a small bowl, whisk together the egg yolk and water until fully combined.
- Brush the top of the pie with the egg wash and sprinkle with the remaining tablespoon of sugar. Cut 4 small decorative slits in the center of the pie to vent.
- Place the pie dish on a rimmed baking sheet and transfer to the oven. Bake for 15-20 minutes, until the crust begins to brown.
- Reduce the oven temperature to 350°F (180°C) and bake the pie for 22-24 minutes more, or until the crust is shiny and deep golden brown.
- Let the pie cool for 45-60 minutes before slicing and serving.
- Top each slice with a lemon twist and dust with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 430 calories, Carbohydrate 70 grams, Fat 13 grams, Fiber 2 grams, Protein 9 grams, Sugar 49 grams
More about "sliced lemon pie recipes"
SLICE LEMON PIE RECIPES
From tfrecipes.com
LEMON SLICE PIE RECIPE | MYRECIPES
From myrecipes.com
Servings 1
- Roll half of pastry to 1/2-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Set aside.
- Grate rind from lemon; set rind aside. Cut lemon into thin slices; remove and discard seeds and any remaining rind from slices. Set lemon slices aside.
- Combine 1 1/2 cups sugar, flour, and salt in a large mixing bowl; add butter, eggs, and lemon juice, stirring well. Add reserved grated lemon rind and slices, stirring well. Pour lemon mixture into pastry shell.
- Roll remaining pastry to 1/2- inch thickness, and place over filling. Trim edges of pastry; seal and flute. Cut slits in top crust to allow steam to escape. Brush pastry lightly with beaten egg white; sprinkle with remaining 2 teaspoons sugar and cinnamon. Bake at 400° for 15 minutes. Reduce heat to 375°, and bake an additional 15 minutes. Let cool before slicing.
CREAMY LEMON PIE WITH CANDIED LEMON SLICES - KYLEE COOKS
From kyleecooks.com
5/5 (1)Total Time 25 minsCategory DessertCalories 473 per serving
SHAKER LEMON PIE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
4.6/5 (5)Total Time 13 hrs 5 minsCategory DessertCalories 231 per serving
- Trim the ends of your lemons until you can see the flesh. You don't want to use the ends in the pie.
OLD FASHIONED CREAMY LEMON PIE - THESTAYATHOMECHEF.COM
From thestayathomechef.com
4.8/5 (13)Total Time 1 hr 25 minsCategory DessertCalories 476 per serving
- Combine the sugar, cornstarch, milk, cream, lemon zest, and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly until it begins to bubble. Continue stirring for about 2 minutes until it starts to thicken.
- Remove from heat and quickly mix a little of the mixture into the egg yolks. Whisk it rapidly and return it to the pan. Cook for an additional 90 seconds over medium heat.
- Remove from heat again and stir in butter and vanilla. Pour into prepared pie shell. Let cool for about 15 minutes and then refrigerate until completely cooled and set.
- Make the whipped cream topping by sprinkling gelatin over cold water in a small bowl. Let stand 5 minutes. Then, microwave on high for 5-10 seconds, until gelatin melts and liquid is clear.
LEMON SHAKER PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.1/5 (21)Category Dessert, PieCuisine AmericanTotal Time 5 hrs 15 mins
SHAKER LEMON PIE RECIPE - SERIOUS EATS
From seriouseats.com
Servings 8Total Time 6 hrsCategory Desserts, Pies
SHAKER LEMON PIE – SMITTEN KITCHEN
From smittenkitchen.com
Estimated Reading Time 6 mins
WHOLE LEMON PIE - LITTLE SWEET BAKER
From littlesweetbaker.com
5/5 (3)Total Time 50 minsCategory DessertCalories 406 per serving
SLICED LEMON PIE - RECIPES | COOKS.COM
From cooks.com
SHAKER LEMON PIE RECIPE - LOS ANGELES TIMES
From latimes.com
SLICED LEMON PIE RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
SLICED LEMON PIE RECIPE - COOKEATSHARE
From cookeatshare.com
WHOLE LEMON PIE - LOVELY LITTLE KITCHEN
From lovelylittlekitchen.com
LEMON PIE | ALLRECIPES
From allrecipes.com
SLICED LEMON PIE - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love