Shaker Lemon Pie a.k.a. Ohio Lemon Pie is one of my top ten favorite lemon desserts ? right up there with lemon bars, lemon curd and the French tarte aux citron. The filling calls for thinly sliced lemons – pith, rind, flesh ? no seeds though. I prefer using Meyer lemons because the pith and rind are not as bitter as the Eureka. However, my Grandma made this pie with the regular ol’ store bought variety and it was always amazing. She macerated the lemon slices with sugar for a whole day or more before whipping up the filling. I use Meyer lemons that are sweeter with a thin skin, so the maceration process is just a few hours, of course the longer the better, but who can wait"
Shaker Lemon Pie made with whole lemon slices ? rind, pith and all!
I did a little online research to see what other people put in the filling because my French lemon tarte recipe adds crème fraîche and it’s one of my favorite recipes. One notable magazine adds butter. Don’t do this. I tried it and the filling turned out lumpy and somewhat curdled. Not sure why because I’m not a scientist. I was hoping it would give a lemon curd mouth feel, but it didn’t. Instead I use the same recipe my Grandmother used from her old out of date copy of Joy of Cooking (yes, the same one that tells you how to make a champagne tower out of tulip shaped glasses as well as how to skin and cook a squirrel ? seriously interesting stuff) with a few contemporary tweaks.
I’ve also seen recipes that add over a half dozen eggs for one pie ? again, not necessary ? unless you want a lemon quiche and not a lemon pie. Adding extra egg whites won’t help either. What’s important is the type of lemon and the length of maceration depending on the lemon variety. If using Eureka lemons, use 2 large lemons to 2 cups of sugar and macerate for at least 6 hours (or more!). If using Meyer lemons use 4 medium lemons to the same amount of sugar and macerate for at least 2 hours...