SHAKER LEMON PIE

The Shakers were an 18th C. offshoot of the Quakers and founded several communities in northern states. The lived communally, grew their own food, were exceptional builders and furniture makers, composed music, invented farm and home devices and practiced equality of men and women, in leadership, religious and community roles. They also ate well—wasted nothing. Their fare was hearty and bountiful—so the original Shaker Lemon Pie was a heavy, double-crusted affair, filled to the brim with lemons. This smaller version stays true to the original sweet and tangy filling, but uses a single French-style tart crust https://www.recipetineats.com/sweet-tart-crust-french-pastry-pate-sucree/ Substitute a crushed cookie crust or even a purchased graham cracker crust—the lemon filing is the star here.

• 1 large lemon
• 1 cup sugar
• 2 eggs
Scrub lemon and dry—slice off both ends. Using a mandoline, (be very careful!!!) slice lemon into paper thin slices. It’s easier to slice crescents instead of whole rounds. Put lemons into a ceramic bowl, pick out seeds, toss with 1 cup sugar, cover with plastic wrap—and let macerate for 2-3 days!
Pick out a few lemon crescents to garnish top of pie, then using the chopping blade of an immersion blender, process the lemon and sugar mixture until it’s almost smooth. Use the blender whisk to whip the eggs until light and frothy—then stir into lemons. Pour into crust and top with reserved lemon crescents—bake in pre-heated 350’ oven for about 30 min. Center should jiggle very slightly when done. Cool completely.

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