{"id":6207,"date":"2015-04-09T13:19:56","date_gmt":"2015-04-09T20:19:56","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=6207"},"modified":"2015-04-09T13:46:10","modified_gmt":"2015-04-09T20:46:10","slug":"shaker-lemon-pie","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/shaker-lemon-pie\/","title":{"rendered":"Shaker Lemon Pie"},"content":{"rendered":"

Shaker Lemon Pie a.k.a. Ohio Lemon Pie is one of my top ten favorite lemon desserts \u2013 right up there with lemon bars, lemon curd and the French\u00a0tarte aux citron<\/em>. The filling calls for thinly sliced lemons – pith, rind, flesh \u2013 no seeds though. I prefer using Meyer lemons because the pith and rind are not as bitter as the Eureka. However, my Grandma made this pie with the regular ol’ store bought variety and it was always amazing. She macerated the lemon slices with sugar for a whole day or more before whipping up the filling. I use Meyer lemons that are sweeter with a thin skin, so the maceration process is just a few hours, of course the longer the better, but who can wait?<\/p>\n

\"Shaker<\/a><\/p>\n

Shaker Lemon Pie made with whole lemon slices \u2013\u00a0rind, pith and all!<\/p>\n<\/div>\n

I did a little online research to see what other people put in the filling because my French lemon tarte recipe adds cr\u00e8me fra\u00eeche and it’s one of my favorite recipes. One notable magazine adds butter. Don’t do this. I tried it and the filling turned out lumpy and somewhat curdled. Not sure why because I’m not a scientist. I was hoping it would give a lemon curd mouth feel, but it didn’t. Instead I use the same recipe my Grandmother used from her old out of date copy of Joy of Cooking (yes, the same one that tells you how to make a champagne tower out of tulip shaped glasses as well as how to skin and cook a squirrel \u2013 seriously interesting stuff) with a few contemporary tweaks.<\/p>\n

I’ve also seen recipes that add over a half dozen eggs for one pie \u2013 again, not necessary \u2013 unless you want a lemon quiche and not a lemon pie. Adding extra egg whites won’t help either. What’s important is the type of lemon and the length of maceration depending on the lemon variety. If using Eureka lemons, use 2 large lemons to 2 cups of sugar and macerate for at least 6 hours (or more!). If using Meyer lemons use 4 medium lemons to the same amount of sugar and macerate for at least 2 hours.<\/p>\n

\"Shaker<\/a><\/p>\n

Shaker Lemon Pie<\/p>\n<\/div>\n

The filling is nothing other than macerated lemons in sugar with some sea salt and whole eggs whipped up with a little flour then mixed into the lemon-sugar mixture. There’s no dairy believe it or not, even though it looks creamy and tastes creamy.<\/p>\n

I don’t always bake this pie with the upper crust. Sometimes I just do the bottom and it’s really pretty because the lemons float to the top and make a beautiful lightly caramelized layer. Below are some pictures taken from a Pie bake class I gave at Pie Ranch<\/a> last year where we used all ingredients from the farm including the flour that was grown and milled on site for the crust. We used a mixture of Meyer lemons and Bearss limes for the pie because that’s what was available, it worked out great. My students got creative with their lattice toppings as you can see. And I should add, they didn’t have time to let the lemons macerate more than 20 minutes in class \u2013 and nobody complained with the finished result. We baked the pies in a woodfire oven \u2013 talk about pioneering!<\/p>\n

\"Pie<\/a><\/p>\n

Pie Ranch Pie Bake Class: Shaker Lemon and Raspberry Rhubarb<\/p>\n<\/div>\n

I think a big dollop of vanilla bean whipped cream is the perfect garnish for this pie. If you’re a lemon dessert lover then you’ve got to try this one because you won’t find it in restaurants.<\/p>\n

\"Ohio<\/a><\/p>\n

Ohio Shaker Lemon Pie Slice<\/p>\n<\/div>\n

The Shakers never wasted anything – not even lemon rind \u2013 and in this age of sinful waste I think we can all take a tasty lesson from that!<\/p>\n","protected":false},"excerpt":{"rendered":"

Shaker Lemon Pie a.k.a. Ohio Lemon Pie is one of my top ten favorite lemon desserts \u2013 right up there with lemon bars, lemon curd and the French\u00a0tarte… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":6212,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_mi_skip_tracking":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[682,7,674],"tags":[24,26,41,925,132,901,208,209,224,225,1503,245,283,323,836,359,1502,379,390,404,1209,1506,1145,467,469,484,494,510,511,1504,1505,699,601,618,1508,1507,638,1210],"class_list":["post-6207","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruits","category-recipes-2","category-sweet-pastry","tag-american","tag-amy","tag-authentic","tag-blog","tag-chef","tag-damour","tag-dessert","tag-desserts","tag-easter","tag-easy","tag-eureka","tag-featured","tag-glaze","tag-how","tag-image","tag-lemon","tag-lemons","tag-make","tag-meyer","tag-ms-glaze","tag-old","tag-original","tag-parties","tag-picnic","tag-pie","tag-pommes","tag-pretty","tag-recipe","tag-recipes","tag-shaker","tag-shakers","tag-spring","tag-summer","tag-to","tag-tree","tag-true","tag-unusual","tag-vintage"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2015\/04\/DSC_0294.jpg?fit=4288%2C2848","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-1C7","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/6207","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=6207"}],"version-history":[{"count":13,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/6207\/revisions"}],"predecessor-version":[{"id":6234,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/6207\/revisions\/6234"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/6212"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=6207"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=6207"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=6207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}