Shaker Lemon Pie
The Shakers waste-nothing mentality is evident in this Shaker Lemon Pie where the whole lemon — peel, pith, and flesh — is utilized.
Layer lemons and granulated sugar in a bowl, cover, and macerate 24 hours, stirring occasionally to distribute sugar.
Prepare two batches Best-Ever Pie Crust, shape into discs, then wrap in plastic, and chill overnight.
Preheat oven to 450° with rack in lowest position. Line a baking sheet with foil and lightly coat a 9-inch pie plate with nonstick spray.
Roll one dough disc on a lightly floured surface to 1/8-inch thick; transfer to prepared pie plate, trim overhang to 1/2-inch, then chill.
Whisk together 3 eggs, 1 yolk, flour, and salt, then thoroughly stir into macerated lemons; pour mixture into pie shell and chill while rolling second dough disc.
Roll second dough disc on a lightly floured surface to 1/8-inch thick, cut slits to vent, then center on top of pie. Trim overhang to 1/2 inch, then roll edges under, and crimp.
Brush top of pie with cream, then sprinkle with sanding sugar. Set pie on prepared baking sheet.
% Daily Value*
Total Fat 17g 26%
Saturated Fat 8g 40%
Cholesterol 93mg 31%
Sodium 245mg 10%
Carbs 47g 15%
*Percent Daily Values are based on a 2,000 calorie diet.