Meyer Lemon Shaker Style Pie

Meyer Lemon Shaker Style Pie

This pie uses the whole fruit of the Meyer lemon, including the rind, which gives it a full flavor that ranges from sweet to tangy and back. The key is to prepare the filling by letting the Meyer lemon and sugar macerate overnight. This Shaker-style pie is delicious with whipped cream and strong coffee or tea.
Course Dessert

Ingredients
  

Filling:

  • 2 large Meyer lemons
  • 2 cups Sugar
  • 4 large eggs beaten
  • 1/4 teaspoon Salt
  • 3 tablespoons Flour

Crust

  • 2 1/2 cups Flour plus more when you knead and roll the dough
  • Dash salt
  • 8 tablespoons Unsalted butter chilled and cut into 8 pieces
  • 8 tablespoons vegetable shortening chilled and cut into large chunks
  • Ice water about 1 cup
  • 1 Large egg beaten

Instructions
 

For the filling:

  • Rinse the Meyer lemons under lukewarm water thoroughly. Pat them dry with a clean towel.
  • Use a sharp knife to slice the lemons as thinly as you can.
  • Discard any seeds and place the slices in a bowl.
  • Add the sugar, stirring to coat all the slices as evenly as you can.
  • Set aside at room temperature overnight.

For the pie:

  • Prepare a 9-inch pie plate.
  • Add the flour and salt to a large bowl.
  • Cut in the butter and shortening with a knife or with your hands until the mixture consists of marble-sized lumps.
  • Begin to add the ice water a few tablespoons at a time, continuing to toss the mixture together.
  • The dough is moist enough when you can squeeze a ball together in your hand.
  • Cut the dough in half. Roll each half into a ball and flatten into a disk.
  • Flour the counter and roll each disk out to about a 12-inch round.
  • Place one of the pastry rounds on the bottom of the pie plate.
  • Preheat the oven to 425°F.
  • Prepare the filling by adding the 4 beaten eggs, salt, and flour to the lemon and sugar mixture. Combine well but don’t beat.
  • Pour the lemon filling into the shell.
  • Top with the second pie crust and press around the edges. You can use fingers, a spoon or fork to make a pattern around the edge. Moisten with cold water if it begins to get sticky.
  • Brush the top of the pie with the remaining beaten egg.
  • Cut 2-4 vents in the top of the pie with a sharp knife.
  • Bake in the oven for about 20 minutes.
  • Reduce the oven temperature to 375°F.
  • Bake for another 25 minutes.
  • Allow the pie to cool before cutting into slices.
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