LEMON SHAKER PIE RECIPE BY TASTY

Lemon Shaker Pie Recipe by Tasty image

Provided by Betsy Carter

Time 6h10m

Yield 6 servings

Number Of Ingredients 11

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2 medium meyer lemons
2 cups sugar, divided, plus 1 tablespoon
4 large eggs, beaten
½ stick unsalted butter, melted
3 tablespoons all purpose flour, plus more for dusting
½ teaspoon kosher salt
1 pie crust, formed into a disc and chilled
1 large egg yolk
¼ teaspoon water
lemon twist, for serving
powdered sugar, for serving

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!