RECIPE: Rec: Shaker Lemon Pie made with my new microplane!

[dawnnys]

(Thanks Pat-NoCal!)

2 lemons, grated

2 cups sugar

1/4 t salt

4 large eggs

1/2 stick butter, melted

3 T flour

Pie crust dough (enough for 2 crusts)

1 T sanding sugar

Slice lemons paper-thin and combine with zest in a small bowl. Add sugar and salt, and let stand a minimum of 4 hours in the refrigerator.

Preheat oven to 425 degrees F.

In a separate bowl, whisk eggs and add butter and flour. Stir in lemon mixture and then pour into the bottom crust. Cover with top crust, trim, and crimp edge. Poke a few vents in top crust and sprinkle sanding sugar on top.

Bake pie for 30 minutes, then reduce the oven temperature to 350 continue to bake until top crust has puffed and a knife inserted into the center comes out clean (about 20 - 30 minutes more).

Let cool completely on a rack and serve at room temperature or chilled. Keeps in the refrigerator for 2-3 days.

 

[pat-nocal]

You're welcome, enjoy your new microplane. The pie sounds yummy.

 

[denice]

Sounds yummy! I still haven't used my new microplane-I'm thinking something with nutmeg...

 

[gayr]

Dawn, Check this recipe by Amy Scherber for Lemon Pie made with a Blender. Going to try this....

myself. Check some of her other recipes.

Gay

http://www.amysbread.com/news_crave_atricle.htm

 

[gayr]

Sorry, the link won't work - go to www.amysbread.com and click on...

 

[gayr]

Sorry, hit the key too soon - click on News and then on Crave Article.

 

[angak]

what a different recipe. Must try.

 

[charlie]

Wow, I didn't know that Amy was now on Bleeker in The Village--thanks Gay

 

[gayr]

My Pleasure, Charlie. Enjoy!

 

[wildwoods]

i'm loving all these lemon recipes!

 

[luisa_calif]

Amy's Blender Lemon Pie here:

Whole-Lemon Pie

Serves 6-8

1 9-inch Flaky Pie Crust, chilled and unbaked (see recipe below)
1 large lemon, preferably Meyer
1/2 cups sugar
4 eggs, room temperature
1 stick butter, room temperature
1 teaspoon pure vanilla extract

1. Preheat oven to 350°. Cut lemon into wedges and remove seeds. Place wedges into blender and blend briefly, about 30 seconds.

2. Add remaining ingredients and blend until smooth. Pour filling into pie crust.

3. Bake 40-50 minutes or until center of pie is just set. Let cool on wire rack. Serve at room temperature. Can be stored at room temperature, covered with plastic wrap for up to 3 days.


Flaky Pie Crust

Makes 2 9-inch crusts

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2pound cold unsalted butter, diced into 1/2 inch cubes
6-8 tablespoons ice water

1. Mix flour and salt together with fork in a large mixing bowl. Add butter.

2. Using a pastry blender or 2 knives, cut flour and butter together until mixture forms pea-size pieces. Work quickly so butter does not soften too much.

3. Slowly begin to add ice water around the outside edge of dough, 1 tablespoon at a time. Mix gently with a fork to gather dough together. Add water one tablespoon at a time until dough begins to form a ball. Do not overwork dough.

4. Gather dough into a ball, then divide into two equal pieces. Wrap each piece in plastic wrap and flatten into a disk. Chill for at least 30 minutes.

5. Roll one disk of pie dough into a 9-inch circle and place in pie dish. Trim away excess dough that is hanging over the edge. Crimp crust and chill in refrigerator until ready to fill. Dough may be stored in the freezer for up to 1 month.

 

[luisa_calif]

Moroccan Preserved Lemons doing their thing on my counter now-2 days...

http://www.davidlebovitz.com/archives/2006/12/moroccan_preser_1.html

 

[angak]

If you click on the link, then go up and backspace to .com and then hit Go, the site appears.

 

[angak]

I made this Saturday and found it too bitter. I used regular lemon from Costco.

I think a Meyer lemon might be less bitter when ground up whole, but I've never had one. I would not make this again, even though I loved how easy it came together. Just way too bitter for me, and I love, love lemons.