Shaker lemon pie

Shaker lemon pie

By
From
Citrus
Serves
6-8
Photographer
Mowie Kay

My expectations weren’t high when I first made this pie; I thought it owed its existence to parsimony – the whole lemon is used – and it is frequently made with sweeter Meyer lemons. However, I found it was wonderful when made with decent Italian lemons. Attempt this only if you have a mandoline or a hand steady enough to slice the lemons to a translucent, razor thinness, otherwise the lemon skin may be chewy.

Ingredients

Quantity Ingredient

For the filling

Quantity Ingredient
2 large or 3 small lemons
450g golden caster sugar
A pinch salt
4 eggs
60g butter, melted
50g plain flour, plus extra for dusting

For the pastry

Quantity Ingredient
65g butter, well chilled and diced, plus 1 teaspoon
65g lard, well chilled and diced, plus 1 teaspoon
250g spelt or plain flour, plus 2 tablespoons
a little milk, for brushing

Method

  1. You will need to start this a day before you want to bake it. Wash and dry the lemons, then slice as thinly as you possibly can, preferably with a mandoline, flicking out the seeds as you go. Put the lemon slices in a bowl and cover with the sugar and salt. Stir thoroughly, then cover and leave to macerate for at least 24 hours.
  2. The next day start by making the pastry. Either rub the fats into the spelt flour, or pulse in a food processor until you have a consistency of fine breadcrumbs. Add chilled water sparingly until you can form a smooth dough. Form into a ball then cut into two pieces, one slightly larger than the other. Wrap in plastic wrap and refrigerate for an hour.
  3. Preheat the oven to 200°C. Roll out the larger round of the pastry on a lightly floured work surface and use it to line a pie dish (between 21 and 23cm diameter). Next, whisk the eggs and melted butter together, then sprinkle over the 6 tbsp flour and whisk to combine. Pour this over the macerating lemons and mix well. Pour the whole lot into the lined pie dish.
  4. Roll out the remaining pastry and use it to cover the pie, wetting the edges and crimping together. Decorate the pie with any leftover pastry and brush with milk. Cut a couple of slits in the centre of the pie.
  5. Bake in the oven for around 30 minutes, then reduce the temperature to 160°C and continue to cook for another 20 minutes. Serve hot or cold. I like it hot with a big dollop of clotted cream, but a sweet custard would be just as good.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again