Lemon Shaker Pie provides minimum waste with maximum flavor.
Its one of the first desserts to be demolished by the crowd.
What is Lemon Shaker Pie?
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What is Macerating and How Long Should You Do It?
Macerating is just a fancy culinary term for letting fruit sit in sugar.
Lemon pith, the white rind of the citrus fruit, is extremely bitter.
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To combat this bitterness, the lemon is sliced paper thin.
This citrus fruit is a natural hybrid between citron and a mandarin/pomelo fruit.
Trust me, I tried it.
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How to Store and Freeze Shaker Pie?
Just cover it with plastic wrap tightly after it has cooled completely and store in the fridge.
Let the pie come to room temperature, about 30 to 60 minutes on the counter, before serving.
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The pie will keep for up to 3 months in the freezer.
Thaw overnight in the fridge before serving.
The lemon filling is best when the lemon slices have macerated overnight.
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If using ourPerfect Pie Crustrecipe, see to it you double it so you will have enough.
Prepare the pie crust as directed, keeping each dough disk individually wrapped.
Chill for an hour in the fridge, or overnight.
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Slice the lemons in half lengthwise, so they will lay flat on the cutting board.
Then slice the halves into 1/8-inch (or thinner) slices.
You will use the whole lemon (without the seeds) in this pie filling.
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Remove any seeds from the lemon slices.
Do not use an aluminum bowl, as the acidic lemon juice will react with the metal.
Pour the sugar over the lemon slices and toss to coat.
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As it sits, use a spatula to toss filling once or twice.
If there are any seeds, they should float up to the top of the liquid.
Once the lemon has macerated in the sugar for the required time, get to work on the eggs.
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In a small bowl, add the whole eggs and salt.
Beat with a fork until thoroughly combined and uniform in color.
Line a 9-inch pie dish with the dough.
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Pour the filling into the dough, distributing the lemon slices evenly in the pie.
Using a rolling pin, roll out the second disk into a 10-inch round.
Brush the edges of the bottom crust with a little water and add the rolled-out pie dough on top.
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Press the dough together to seal the pie.
Place the pie in the fridge for 45 minutes to chill and let the pie dough firm up.
Preheat the oven to 350F.
Once the pie has chilled, place the pie on a rimmed baking sheet.
In a small bowl, beat together the egg yolk and 1 tablespoon of water.
Brush the top of the pie with a thin layer of egg wash. Sprinkle with 1 tablespoon of sugar.
(If you have decorating sugar or sugar in the raw that works great here too.)
Cut some decorative vents into the top of the crust.
