Shaker Meyer Lemon Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
5 fruit without seeds Lemons 2 cup Granulated Sugar 4 large Egg, fresh, whole, raw .25 tsp Salt 1 tsp Vanilla ExtractFor crust 2 cup Flour, white .75 cup Butter, salted .25 cup Granulated Sugar
The night before you make the pie, halve the lemons and remove seeds. Using a very sharp knife slice the lemons into very thin slices....as thin as a mandoline would slice them. You need 2 cups of lemon slices and the juice for this pie.
Add two cups of sugar and stir well. Let macerate overnight.
Make pie crust and chill after rolling out to fit 9 inch pie pan.
Preheat oven to 450 degrees
Beat 4 whole eggs with the salt. Stir in vanilla and then stir in the lemons and juice. Pour into crust lined pan, and then top with crust. Brush with milk and lightly sprinkle with additional granulated sugar.
Bake pie 15 minutes on the bottom rack of the oven. After 15 minutes reduce heat to 350 and bake for additional 30 to 45 minutes. If the crust starts to get too dark. lightly cover with foil.
Allow to cool. Serve with whipping cream or ice cream as desired.
We really liked whipping cream.
Serving Size:�12
Add two cups of sugar and stir well. Let macerate overnight.
Make pie crust and chill after rolling out to fit 9 inch pie pan.
Preheat oven to 450 degrees
Beat 4 whole eggs with the salt. Stir in vanilla and then stir in the lemons and juice. Pour into crust lined pan, and then top with crust. Brush with milk and lightly sprinkle with additional granulated sugar.
Bake pie 15 minutes on the bottom rack of the oven. After 15 minutes reduce heat to 350 and bake for additional 30 to 45 minutes. If the crust starts to get too dark. lightly cover with foil.
Allow to cool. Serve with whipping cream or ice cream as desired.
We really liked whipping cream.
Serving Size:�12
Nutritional Info Amount Per Serving
- Calories: 354.6
- Total Fat: 13.4 g
- Cholesterol: 93.0 mg
- Sodium: 155.6 mg
- Total Carbs: 58.4 g
- Dietary Fiber: 2.7 g
- Protein: 4.9 g
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