Baking Dessert

Shaker lemon pie

Name: Shaker lemon pie
Prep time: 75 min
Cook time: 50 min
Total time: 125 min
Yield: 6
Ingredients: 2 lemons, rind grated; 4 lemons, peeled, white pith removed, very thinly sliced; 60g plain flour, sifted; 500g caster sugar; 4 eggs; 40g unsalted butter, melted; 2 tablespoons cream; Thick cream, to serve; 450g (3 cups) plain flour, sifted; 2 tablespoons icing sugar; 185g unsalted butter, cubed; 1 egg yolk; 1 egg, beaten

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1h 15m

50m

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Also known as the Ohio lemon pie, this delightful dessert is filled with a tart, marmalade-like filling.

2 lemons, rind grated
4 lemons, peeled, white pith removed, very thinly sliced
60g plain flour, sifted
500g caster sugar
4 eggs
40g unsalted butter, melted
2 tablespoons cream
Thick cream, to serve

Pastry

450g (3 cups) plain flour, sifted
2 tablespoons icing sugar
185g unsalted butter, cubed
1 egg yolk
1 egg, beaten

Method

1.

To make the pastry, place the flour and icing sugar in a food processor and process to combine. Add the butter and process until it resembles fine crumbs. Add the egg yolk and 2 tablespoons cold water and process until a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.
2.

Place the lemon rind and slices, flour, sugar, eggs, butter and cream in a bowl and stir to combine. Set aside in fridge until needed.
3.

Preheat oven to 200°C. Grease a 25cm pie dish.
4.

Roll out two-thirds of the pastry and use to line the dish. Stir the filling (the sugar will have sunk to the bottom), and pour into the dish.
5.

Roll out remaining pastry and brush the edges of pastry in the dish with water. Place the pastry lid on top and press the edges together. Trim excess pastry and reserve. Use a fork to crimp the edges, then cut out shapes with the reserved pastry and add to the top. Make two small slits in the pastry lid to allow steam to escape. Brush with egg and bake for 20 minutes. Cover with foil, then bake for a further 30 minutes. Set aside to cool. Serve with cream.