SHAKER STYLE SLICED LEMON PIE
Make and share this Shaker Style Sliced Lemon Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Slice lemons, with rind still on, as thinly as possible, preferably paper thin; place in a bowl. Add 2 cups sugar and let stand, stirring occasionally, until sugar is well absorbed, at least 2 hours, but overnight is best.
- Roll out pastry to line pie plate. Beat eggs well; add nutmeg, if using. Arrange layers of lemon slices and their juice over the unbaked pastry, sprinkling each with extra sugar as you go. Pour egg mixture over all.
- Roll out remaining pastry and place over filling crimping edges. Cut vents in center. Paint crust with milk and sprinkle with sugar. Bake at 450F for 10 minutes. Reduce heat and to 350F and bake 35 minutes more, or until a knife inserted in the center comes out clean. Chill before serving.
SHAKER LEMON PIE
Provided by Nancie McDermott
Categories Citrus Fruit Dessert Bake Vegetarian Lemon Family Reunion Party Advance Prep Required Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch pie
Number Of Ingredients 6
Steps:
- Using your sharpest knife (a serrated knife is ideal), trim each lemon to remove the stem end and tip. Slice each lemon crosswise, as thinly as you can possibly do it, into paper-thin circles. If you can drape them over the knife blade like the watches in Salvador Dali's surrealistic paintings, you're on the right track. Scoop up as much of the escaping lemon juices as you work, and add them to the bowl of sliced lemons.
- Chop the thinly sliced lemons coarsely, so that the largest pieces of lemon rind and pith are only 1 inch long, again gathering escaping juices back into the bowl for their flavor.
- Add the sugar to the bowl of lemons, and stir to mix them together really well. Cover and set aside at room temperature, for at least 3 hours and as long as overnight. Stir occasionally with a big spoon, to mix everything together well.
- Heat the oven to 450 degrees F. Line a 9-inch pie pan with crust, leaving a 1-inch overhang.
- Add the eggs, flour, and salt to the bowl of sugary lemons. Stir to mix everything evenly and well. Pour this filling into the piecrust.
- Use a little water to wet the top rim of pastry around the piecrust. Roll the remaining dough into a 10-inch circle and place it carefully over the filling. Trim away the extra pastry, leaving a 1-inch overhang extending beyond the rim of the pie pan. Fold the crust up and over, and crimp it decoratively. Or press the tines of a fork into the pastry rim, working around the pan to make a design. Cut 8 steam vents in the top of the pie, so that steam can escape and the pie's juices can bubble up.
- Place the pie on a baking sheet and place it on the middle shelf of the oven. Bake for 15 minutes. Reduce the heat to 375 degrees F and bake until the filling is bubbling and thickened, and the pastry crust is cooked and handsomely browned, 25 to 35 minutes more. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.
SHAKER LEMON PIE
Also known as Ohio lemon pie, this Shaker lemon pie is a Midwestern favorite. Its thrifty use of whole lemons is unique and gives the pie a lovely combination of sweet, tart and slightly bitter flavors. Lemon lovers won't be able to stop at a single piece. -Deb Perry, Traverse City, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large glass bowl, combine lemons, sugar and salt. Cover and let stand overnight at room temperature., Preheat oven to 450°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron or other ovenproof skillet. Trim even with rim. In a large bowl, whisk eggs until frothy; lightly brush over crust. Add lemon mixture, flour and vanilla to eggs; mix well. Pour into crust. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top., Bake 15 minutes. Reduce oven setting to 400°. Bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cover edge loosely with foil during the last 10 if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve warm.
Nutrition Facts : Calories 587 calories, Fat 26g fat (15g saturated fat), Cholesterol 153mg cholesterol, Sodium 383mg sodium, Carbohydrate 83g carbohydrate (52g sugars, Fiber 2g fiber), Protein 8g protein.
SLICE OF LEMON PIE
This was a winner in a Pillsbury Bake-off back in the 60's. It became one of Mama's favorite desserts to fix for company and Sunday dinner. It is wonderful.
Provided by Georgia Girl
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees Press one of the pie crusts into a pie pan.
- Combine the 1 1/4 cups sugar, flour and salt in a mixing bowl.
- Cream the butter into the sugar mixture gradually, mixing thoroughly.
- Reserve 1 teaspoon of egg white and set aside.
- Beat the eggs well and add to the sugar mixture, blending until smooth.
- Grate 1 teaspoon of rind from the lemon.
- Then peel the lemon and slice into paper thin slices, removing all seeds as you go.
- Add the grated lemon rind and the water to the egg/sugar mixture and blend thoroughly.
- Gently mix in the lemon slices to the pie filling, and pour the filling into the pie crust.
- Top with the second pie crust, and fold the edges of the top crust under the edge of the lower crust.
- Seal and flute the edge.
- Cut 3 or 4 small slits in the top crust to allow steam to escape.
- Brush the top with the reserved egg white, avoiding the slits.
- Sprinkle the top with the sugar and cinnamon.
- Bake at 400 degrees for 30 to 35 minutes until the top is a luscious golden brown.
OLD FASHIONED LEMON PIE
This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness.
Provided by Pat
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
- Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
- Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
- Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
- To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
- Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 48 g, Cholesterol 84.4 mg, Fat 9.7 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 219.4 mg, Sugar 35.4 g
More about "slice lemon pie recipes"
OLD FASHIONED CREAMY LEMON PIE - THE STAY AT HOME CHEF
From thestayathomechef.com
4.7/5 (17)Total Time 1 hr 25 minsCategory DessertCalories 476 per serving
- Combine the sugar, cornstarch, milk, cream, lemon zest, and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly until it begins to bubble. Continue stirring for about 2 minutes until it starts to thicken.
- Remove from heat and quickly mix a little of the mixture into the egg yolks. Whisk it rapidly and return it to the pan. Cook for an additional 90 seconds over medium heat.
- Remove from heat again and stir in butter and vanilla. Pour into prepared pie shell. Let cool for about 15 minutes and then refrigerate until completely cooled and set.
- Make the whipped cream topping by sprinkling gelatin over cold water in a small bowl. Let stand 5 minutes. Then, microwave on high for 5-10 seconds, until gelatin melts and liquid is clear.
BEST EASY ARIZONA SUNSHINE LEMON PIE RECIPE (BLENDER …
From thetastytip.com
4.5/5 (16)Total Time 3 hrs 30 minsCategory DessertCalories 295 per serving
CREAMY LEMON PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (68)Category Pie
CLASSIC LEMON MERINGUE PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON PIE RECIPE - EAGLE BRAND
From eaglebrand.com
LEMON SHAKER PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
DUKE'S HULA PIE (ICE CREAM PIE) - A SPICY PERSPECTIVE
From aspicyperspective.com
CHERRY PIE (EASY CLASSIC RECIPE) - THE BIG MAN'S WORLD
From thebigmansworld.com
LEMON PIE RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
JELL-O PIE RECIPE - SOUTHERN LIVING
From southernliving.com
CREAMY LEMON PIE WITH CANDIED LEMON SLICES - KYLEE COOKS
From kyleecooks.com
17 BEST FRUIT PIES - EASY FRUIT PIE RECIPES - THE PIONEER WOMAN
From thepioneerwoman.com
LIMONCELLO PIE WITH CANDIED LEMONS RECIPE - THE WASHINGTON POST
From washingtonpost.com
TWO-CRUST SLICE O' LEMON PIE RECIPE
From recipeland.com
THE BEST CLASSIC LEMON PIE - SIMPLY STACIE
From simplystacie.net
BEST ATLANTIC BEACH PIE - HOW TO MAKE ATLANTIC BEACH PIE - DELISH
From delish.com
20 EASY AND DECADENT LEMON PIES FOR ANY OCCASION | MYRECIPES
From myrecipes.com
A SWEET SUNSHINE BY THE SLICE STRAWBERRY AND LEMON PIE
From notentirelyaverage.com
LEMON SLICE PIE | COMMUNITY RECIPES | NIGELLA'S RECIPES | NIGELLA …
From nigella.com
SUMMERTIME HOMEMADE LEMON PIE RECIPE - THE REBEL CHICK
From therebelchick.com
SHAKER LEMON PIE RECIPE - SOUTHERN LIVING
From southernliving.com
COSTCO'S BAKERY JUST BROUGHT BACK A BELOVED PIE FANS CALL
From allrecipes.com
LEMON TIRAMISU IS INCREDIBLY DELICIOUS AND PERFECT FOR SPRING | KITCHN
From thekitchn.com
EASY EGG RECIPES FOR FATHER'S DAY BREAKFAST - THE BOSTON GLOBE
From bostonglobe.com
EASY LEMON ICEBOX PIE RECIPE - HOW TO MAKE LEMON ICEBOX PIE
From thepioneerwoman.com
You'll also love