REGINA SCHRAMBLING'S SHAKER LEMON PIE
Provided by Regina Schrambling
Categories dessert
Time 2h15m
Yield One 9-inch pie, about eight servings
Number Of Ingredients 10
Steps:
- Wash the lemons, then cut in half lengthwise. Cut the halves into paper-thin slices, rind and all. Remove the seeds and place the slices in a glass bowl. Add the sugar and mix well. Cover, and let stand overnight.
- Combine the flour and salt in a mixing bowl. Add the shortening and the butter. Using a pastry blender or two knives, cut in the butter and shortening until the mixture resembles coarse crumbs. Sprinkle the ice water over the flour a tablespoon at a time, tossing until the ingredients cling together. Turn out onto a lightly floured board and press the dough together. Cut off one-third of the dough. Wrap both pieces in plastic wrap and chill at least 1 hour.
- Preheat the oven to 450 degrees. On a lightly floured board, roll out the larger portion of the dough into a circle large enough to fit in a 9-inch pie pan. Press the dough into the pan and set aside.
- Meanwhile, place the eggs in a bowl and beat until they are frothy. Pour them over the lemon mixture and blend well. Pour the mixture into the pie pan.
- Roll the remaining pie dough out into a circle large enough to fit over the pie. Place the dough on top of the lemon mixture. Trim off all but 1/2 inch of the excess dough. Pinch the top and bottom layers of the dough together, crimping the edges. Using a sharp knife, cut a few slits across the center of the pie so that the steam can escape. Brush the crust lightly with the heavy cream.
- Place the pie on the lower rack of the oven and bake for 15 minutes. Move the pie to the center rack and lower the oven setting to 350 degrees. Bake 30 to 35 minutes longer, until the crust is lightly browned and the filling is set. Remove and cool completely before slicing. Serve with the whipped cream, if desired.
Nutrition Facts : @context http, Calories 496, UnsaturatedFat 10 grams, Carbohydrate 75 grams, Fat 20 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 8 grams, Sodium 330 milligrams, Sugar 50 grams, TransFat 1 gram
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Muhammad Faakhar
[email protected]The crust on this pie is amazing! It's so flaky and buttery.
Zuthi Islam
[email protected]I love the combination of the sweet and tart flavors in this pie.
sammy blaq
[email protected]This is my favorite lemon pie recipe. It's so delicious and easy to make.
Maureen Heneghan
[email protected]I've made this pie several times and it always turns out perfect.
Ijeoma Onyemobi
[email protected]This pie was a hit at my party. Everyone loved it!
hazel creations
[email protected]I highly recommend this pie. It's one of my favorites.
MD MOSAROP
[email protected]This pie is so easy to make, even a beginner can make it.
Niruta P Magar
[email protected]I made this pie for my family and they all loved it. Even my picky kids ate it up!
Eliza Taylor
[email protected]The crust on this pie is amazing! It's so flaky and buttery.
Westen McDonlad
[email protected]I love the combination of the sweet and tart flavors in this pie. It's the perfect balance.
Don Back725
[email protected]This pie is the perfect dessert for any occasion. It's light and refreshing, but also rich and satisfying.
Anil Ror
[email protected]I've made this pie several times and it always turns out perfect. It's my go-to lemon pie recipe.
Peggy Anderson
[email protected]This pie is so easy to make and it tastes amazing! I highly recommend it.
Rachel Austin
[email protected]I made this pie for a party and it was a huge hit! Everyone loved it.
Alex Khadka
[email protected]This pie was absolutely delicious! The filling was the perfect balance of tart and sweet, and the crust was flaky and buttery. I will definitely be making this pie again.