Shaker Lemon Pie ✅

Ingredients

For the Filling

• 2 Lemons
• 2 Cups Sugar
• 4 eggs
• 1 tablespoon cornstarch
• Pastry for 2 Crusts (1 pie)

Steps

1. Cut one end off the lemons and discard the ends: While it's intended that the lemon rings include rind, rings that all are rind are undesirable. I actually use 3 or 4 lemons to avoid cutting myself on the slicer, after weighing out the equivalent of two lemons the remainder can be used for cocktails.

2. Slice lemons with a mandolin slicer: The slices should be so thin that they flop over a bowl’s edge like a surrealist clock in a Salvador Dalí painting.

3. Remove the seeds and place the slices in a bowl. Mix in 2 cups of sugar and let the bowl sit at room temperature for 24 hours, occasionally stirring to mix further.

4. Beat 4 eggs and mix in 1 tablespoon cornstarch.

5. Mix the lemons and any accompanying syrup or juice with the eggs and pour the mixture into the unbaked pie shell. Add the top crust and cut small vents for releasing steam.

6. Place in a 425-degree oven for 15 to 20 minutes (the crust should turn light golden)

7. Reduce heat to 375 degrees. Bake for about 20 to 25 more minutes, or until a knife inserted into the pie comes out clean.

8. Let cool for 1 hour before serving