The Dish with Anita: Shaker lemon pie - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Shaker lemon pie

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SAN DIEGO (CBS 8) - This year, for me and my husband's joint birthday celebration, I opted not to make a cake. Instead, I decided to make a pie with some of the wonderful lemons we had been gifted with from friends of ours. If you like lemons as I do, you might very well want to try this recipe. Enjoy!

Ingredients: (Serves 8, 10- 12 conservatively)

4 large lemons or Meyer lemons

3 cups water

6 tbsp lemon juice, divided

2 cups sugar

3 tbsp melted butter

2 tbsp cornstarch

4 large eggs

2 tsp vanilla extract

1/4 tsp salt

2 tbsp heavy cream or milk

Pre-made pie crust (for top and bottom)


Instructions:

Place rack in lowest position of your oven.

Preheat oven to 425 degrees.

Wash lemons and cut in to thin slices, remove seeds. Place a fine mesh strainer over a mixing bowl and squeeze the juice from all of the lemon slices by hand or use a hand-held lemon juicer if you have one. Measure out six tablespoons of the lemon juice and set aside.

Place the squeezed lemon slices in a medium size pot, pour the water over the lemon slices and bring to a boil, then reduce heat to a simmer, cover and let simmer for 10 minutes or until lemon slices are tender. Drain well and discard liquid.

While lemons are cooking, unroll one of the pie crusts and place in a pie plate. place in fridge to chill while you prepare the lemon filling, make sure you place your pie plate on a baking sheet prior to filling. This will catch spills should your pie bubble over while baking .

Place drained lemon slices in a large mixing bowl, add sugar, melted butter and three tablespoons of the lemon juice. Stir until sugar has dissolved completely. In a separate mixing bowl combine remaining lemon juice and cornstarch and stir until smooth. Add salt and eggs and beat until combined. Slowly stir into lemon mixture adding vanilla extract last.

Pour filling into chilled pie crust brush edges with the heavy cream/milk place second crust on top of filling pinch edges to seal brush top crust with remaining cream cut 4 to 5 slits in top crust to allow stem to escape. Place pie in a 425 degree pre heated oven bake for 20 minutes the reduce heat to 375 and bake 25 minutes remove from oven place on a cooling rack let cool for 1 hour before serving. Store leftovers covered in refrigerator for up to three days.

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