Shaker Lemon Pie
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Slice entire lemons (including peel) super thin. Place in a bowl along with sugar. Retain all the juice and remove pits as you go. Add the additional lemon juice.
- Cover with plastic food wrap and place in the refrigerator at least 5 hours or overnight.
- After marinating lemon slices turn oven to 400°F.
- Roll half of pie dough on a lightly floured surface into a circle and until it is large enough to cover a nine-inch pie pan. Keep remaining dough in refrigerator.
- Cut away excess dough from sides. And set aside.
- In a bowl large enough to hold all remaining ingredients, whisk eggs until well combined and no strings remain.
- Add flour and salt and whisk smooth. Add marinated lemon slices, melt butter and add. Transfer mixture to pie shell.
- Roll remaining dough 1/8 inch (about 3 credit cards thick) and slightly wider than the pie.
- Place dough on pie and cut away sides. No need to crimp edges of pie crust as the decoration will disappear in oven.
- Brush pie with a thin layer of water (do not use egg wash) and sprinkle evenly with granulated sugar.
- Using a sharp knife, cut a few steam holes on the surface.
- Place in oven on a sheet of aluminum foil as pie may drip onto oven base. Bake 10 minutes and then reduce oven temperature to 335°F. Bake pie for a total time of about 45 minutes or until filling makes thick bubbles (consistency of honey) on sides of pie.
- Once cooled, top with Crème Chantilly if desired.
Using lemons with thin peel is essential to make this a winner. Meyer lemons may not be the traditional lemon used for this classic lemon pie, but they do have a super thin peel. If not available, use standard lemons with thin peel.