SHAKER LEMON PIE
Prep time does not include refrigeration time. Source: New Yorker Magazine, March 1988 Article: Best Pies in the Eastern United States
Provided by Nana Lee
Categories Pie
Time 55m
Yield 1 9 in pie, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- NOTE: I use prepared pie shells from the frozen foods section of market. For a top crust I use Pillsbury prepared crusts. They are now rolled instead of folded -- no creases!
- Slice lemons as thin as paper, rind and all. Combine with sugar, mix well.
- Let stand 2 hours or preferably refrigerate overnight, stirring occasionally.
- Preheat oven to 450 degrees F.
- Add beaten eggs to lemon mix, mix well.
- Turn into 9-inch pie shell, arranging slices evenly.
- Cover with top crust.
- Cut several slits near center.
- Bake for 15 minutes, then reduce heat to 375ยบ F and bake 20 minutes more or until silver knife comes out clean.
Nutrition Facts : Calories 530.1, Fat 17.2, SaturatedFat 5.5, Cholesterol 141, Sodium 319.5, Carbohydrate 91.6, Fiber 2.1, Sugar 68.6, Protein 6.5
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