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Ohio State Shaker Lemon Pie




Source of Recipe


RECIPE ROSS


List of Ingredients




2 large lemons
2 cups sugar
1/4 tsp. salt
4 eggs + 1 egg white
4 tbsp. butter or margarine, melted
3 tbsp. all-purpose flour
enough coarse sugar, for sprinkling, dough for 1 (9”) double-crust pie


Recipe



Heat the oven to 425°F (215°C). Thoroughly wash lemons, then dry with paper towel. Finely grate lemon zest into a bowl. Using a mandoline, slice lemons as paper-thin as you can get them; remove and discard seeds. Add slices to zest, toss with sugar and salt. Cover and set aside at room temperature 24 hours. Now heat oven. Roll out 1/2 dough 1/8" thick on a lightly floured surface; fit it into a 9" (1-qt.) pie plate, trim edge, leaving a 1/2" overhang. Mix macerated lemon-sugar mixture with eggs, melted butter and flour until combined well. Pour in to pie shell. Roll out remaining dough into a 12" round on a lightly floured surface, drape it over filling and trim it, leaving a 1" overhang. Fold overhang under bottom crust, pressing edge to seal it, and crimp edge decoratively. Beat 1 egg white until frothy and brush over pie crust, then sprinkle with coarse sugar. Cut slits in crust with a sharp knife, forming steam vents, and bake pie in middle of oven 25 minutes. Reduce oven temperature to 350°F (175°C). Bake pie 20 - 25 minutes more, or until crust is golden. Let pie cool on a rack and serve warm or at room temperature. Makes 6-8 servings.