|Creamy, sweet, and tangy!|
|Blanched lemon slices in an ice water bath|
This week’s Baked Sunday Mornings challenge is Lemon Shaker Pie. It’s part science experiment and part baking! Preparations for this pie begin 48 hours before you make it. The first steps involve zesting a lemon, peeling it, then slicing it paper-thin using a mandolin. Then, slicing a second lemon with the skin on. An optional step – which I chose to do – was to blanch the slices with the skin on then cool them in an ice bath. Blanching removes some of the bitterness from the pithy white part of the skin. The science experiment starts when all the various lemon bits are macerated in 2 cups of sugar in a bowl covered in plastic wrap that you stir every 12 hours…for 48 hours.
|Sprinkled with sugar and ready for the oven!|
When you’re ready to make the pie, a standard batch of Classic Pie Crust is called for. The Baked pie dough is my favorite one to work with. It has great texture and bakes up so nice and flaky.
|Fresh from the oven|
Once you place the bottom crust in place, you fish the lemon slices out of the ooey-gooey sugary mess and line the crust with them. The remaining lemon sugar gets mixed into the pie filling which is remarkably similar in consistency to lemon bars but the flavor is more intense.
All in all, we really enjoyed this pie despite its being quite fussy to make.
|Got a fork?|