Shaker Lemon Pie
This pie filling is made from whole lemons sliced paper thin, and it needs to be started the day before baking. It's tart enough to require some hard sauce or whipped cream on top. Eating the whole lemon gives you a shot of ascorbic acid and plenty of excellent fiber.
INGREDIENTS | SERVES 6; Serving Size 1 slice
- 2 large lemons
- 2 cups sugar
- ¼ teaspoon salt
- 2 rolled-out circles of Whole-Wheat Pie Dough
- 4 eggs
- ¼ cup unsalted butter, melted
- 3 tablespoons flour
Grate the zest from the lemons into a glass bowl and set aside.
Slice the lemons as thinly as possible, remove any seeds, and put the slices in the bowl. Add the sugar and salt and toss to distribute. Cover and let stand at room temperature overnight.
Stir the lemons in the morning and let them continue to macerate for up to 24 hours.
Preheat oven to 425°F. Line pie pan with one of the pie-dough circles. Cut slits in the other pie-dough circle and set aside.
Beat the eggs with a whisk until foamy. Add the butter and flour and whisk to incorporate. Stir the lemons into the egg mixture, juice and all.
Pour the mixture into the dough-lined pie pan; spread out evenly. Cover the filling with the pie-dough circle with slits to form the top crust. Crimp the edges together to seal the crust.
Bake for 30 minutes, reduce heat to 350°F, and bake 25–30 more minutes. Cool completely and serve at room temperature.
Protein: 7.03 grams
Carbohydrates: 106.41 grams
Fiber: 2.65 grams
Fat: 29.37 grams