This recipe might sound kind of gross to some of you, and I understand why. When I first heard about it I kept thinking "that sounds abhorrent!". Last year my Meyer lemon tree was absolutely fertile with lemons, and I had so much leftover even after making two batches of lemonade I decided to try this recipe after y mom convinced me that it was delectable. She gave me a recipe and finally baked one, and oh my gods it is absolutely delicious. I ended up eating like half of one in one night with handmade vanilla bean ice cream and it was to die for. I have made it so many times ever since then, and plan on making it for a bake sale for my local neighborhood school. Thought I'd share this wonderful little recipe with you all to try out in the Summer when the fresh lemons are growing.
SHAKER LEMON PIE
2 large lemons, sliced very thin, rind and all.
2 cups granulated sugar
4 large eggs, lightly beaten
1 (14.1 oz.) package refrigerated piecrust
Vanilla bean ice cream (optional, but highly recommend)
1. Combine lemon slices and sugar in a shallow bowl. Let stand until lemon slices are juicy, from four hours to overnight. Remove the seeds that float to the surface.
2. Preheat oven to 450 degrees. Stir eggs in lemon mixture thoroughly.
3. Line a 9-inch pie pan with one pie crust. Pour the lemon mixture into the shell. Cover with top crust, and crimp the edges. Cut decorative steam vents in top crust.
4. Bake at 450 for 15 minutes. Without removing pie from oven, reduce the temperature to 350 degrees. Bake an additional 25 minutes or until the knife inserted at the center comes out clean. Cover the edges of the pie with aluminum foil if it becomes too brown. Serve pie at room temperature, topped with fresh vanilla bean ice cream.
Can't wait to serve this at the Summer Solstice.