when life gives you lemons...

Not that life has been tart around here, per se -- but a little practice never hurts, ya know?

Shaker lemon pie is one of those things that, if it were in me, I'd bake and FedEx overnight one to every single person I know. It isn't my #1 favorite pie, but the novelty of it just kills me -- whole lemons! pith, peel, and all! -- baked into a custardy, marmaladey, unforgettably zesty conglomeration (maybe not the right word for pie?) of deliciousness. It makes my eyes smile (mouth, too).

These photos are of the second recipe I tried for this pie, which was good, but we liked the first version we tried even more.

Shaker Lemon Pie
from Cook's Country Magazine, April/May 2008

Note: Slicing the lemons is easiest if you put them in the freezer for about 30 minutes, then slice them with a serrated knife.

1 double-crust pie dough
3 large lemons, halved lengthwise and sliced as thinly as humanly possible
1 3/4 c sugar
1/8 t salt
1 T cornstarch
4 eggs
1 T cream

Adjust oven rack to lowest position and heat oven to 425 F. Line 9-inch pie plate with 1 dough round and refrigerate for 30 minutes.

Squeeze lemon slices in fine-mesh strainer set over bowl; reserve juice (you should have 6 T). Bring drained slices and 2 c water to boil in a small saucepan, then reduce heat to medium-low and simmer until softened, about 5 minutes. Drain well and discard liquid. Combine softened lemon slices, sugar, salt, and 1/4 c reserved lemon juice in bowl; stir to dissolve sugar.

Whisk cornstarch and remaining lemon juice in large bowl. Whisk eggs into cornstarch mixture, then slowly stir in lemon slice mixture until combined. Pour into chilled pie shell. Brush edges of dough with 1 t cream and top with remaining dough round. Seal, crimp edges, and brush top of dough with remaining cream. Cut 4 vents in the top.

Bake until light golden, about 20 minutes, then decrease oven temperature to 375 F and continue to bake until golden brown, 20-25 minutes. Cool on wire rack for at least 1 hour before serving. Pie can be wrapped in plastic and refrigerated for 2 days.

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