Comments on: shaker lemon pie

By: Robin

Robin — Thu, 09 Feb 2012 20:36:39 +0000

I finally found Meyer lemons in my grocery store, but they were quite small. Like smaller than your average lime. So I cut up the entire bag (which I think was 2lbs, 7 tiny lemons in all) because after cutting up 4 of the tiny lemons, it still didn’t look like very much lemon. Anyway it’s sitting on my counter right now, waiting to be assembled tomorrow. I guess I was just wondering if you could make any suggestion regarding the weight or volume of sliced lemon required? I may end up with too much filling, but better too much than too little, I think!

By: Beth

Beth — Mon, 23 Jan 2012 19:08:12 +0000

I’m researching lemon pies of the not-meringue variety, and I came across this post. After reading of your Meyer Lemon-less troubles, I had to comment. I’m in the Chicago area, and I can never, ever find Meyer Lemons, either. This stressed me out so hard that a few years ago, I asked an old boyfriend to buy me a Meyer Lemon Tree starter for Christmas. Two-plus years later, the relationship is long gone, but my Meyer Lemon Tree is still kicking. It lives inside in the cold winter months, and outside during our short summers. So far, it’s yielded exactly 1 (one) rock-hard, inedible lemons, but it flowers a couple times a year, so I diligently water it. keep it in full sunlight, and use a cotton swab to cross pollinate those flowers, because as long as they keep budding, I’m confident than one day I’ll make lemonade from that tree!

By: Craig Stephen

Craig Stephen — Thu, 22 Dec 2011 05:20:12 +0000

One quicker way to make the pie is to squeeze out the juice then simmer the lemon slices for about 5 minutes and discard the water. That’ll leach out all the bitterness while saving the juice.

By: Karen

Karen — Fri, 30 Sep 2011 05:15:35 +0000

saw a cooking show yesterday featuring unique sweets and one gal made this pie and used Vodka as the fluid in the pastry. They claimed the vodka evaporated completely unlike water and made the perfect flaky crust top and bottom without the liquor flavor. I’m trying this one.

By: Rick

Rick — Fri, 16 Sep 2011 02:16:14 +0000

I made this Shaker pie 2 times this week.
This Pie is now on our faves list.

My small changes,,,,,
I do not like meyers lemons,,,
Use the best 2 tart lemons available
Take the zest off,,,,Then if your lemons have
thick skin cut most of it off.
Now follow recipe. BUT,,,
Mix all in the above recipe after 24 hours
in a blender. This maks a smoother mix than you can ever thin slice the lemons.

Sprikle cinnamon on the pie or on extra pie dough for a sweet treat.

By: hannah

hannah — Tue, 30 Aug 2011 02:15:26 +0000

I made this pie yesterday for a pie contest and it was delicious and I got an honorable mention! KQED wrote up the contest here: http://blogs.kqed.org/bayareabites/2011/08/29/5th-annual-mission-pie-contest/ (with pictures of my pie!).
I couldn’t find any Meyers so I used regular (whatever those are) lemons, and the flavor was brighter but still delicious. It got eaten very quickly :-).

By: Gabby

Gabby — Fri, 05 Aug 2011 21:09:44 +0000

I just made this recipe with organic lemons and added some raw honey for some sugar like half cup,the best pie i ever made, the dough is really the best.

Bravo!

By: Finn Hammer

Finn Hammer — Wed, 27 Jul 2011 18:14:31 +0000

Well, late july it became here in sunny Denmark, and of the 6 organic (or so *they* claimed) lemons I bought for the pie, one of them was probably a Meyer. Round instead of pointed. Very thin, spongy white inbetween as opposed to thick and chrispy, as in ordinary lemons, I think I hit the spot! Added a spot of ginger for this years Meyer Lemon Pie.

Cheers, Finn Hammer

By: Finn Hammer

Finn Hammer — Sun, 15 May 2011 21:10:35 +0000

My late daughter and I are/were movie nerds, and one evening we talked about what kind of Lemon Pie Clint Eastwood and Hillary Swank were eating in the film “Million dollar baby”.
We agreed that it probably was a shaker lemon pie.
I sliced lemons and marinaded them in sugar the day before, and so Sara came to my house and we had a wonderfull evening together, baking the cake, and having a piece of it.
We have no access to meyer lemons here in Denmark, so it was chewy but wonderfull anyway.
https://www.facebook.com/media/set/?set=a.1084559029955.14456.1105757771#!/photo.php?fbid=1484584870351&set=a.1084559029955.14456.1105757771&type=1&theater
The next day Sara was killed in a traffic accident, hit by a truck, dead on the spot, 24 years old. We served this pie after the funeral. It is now 8 months ago.

I would really like to bake this pie every evening before the day she died, but in the future, with Meyer lemons, since we talked a lot about them that evening.

But everytime I ask a greengrocer about Meyer Lemons, i get a blank stare in return. Ah well, I guess whatever lemons are available in late july will have to do.

Cheers, Finn Hammer

By: Jim

Jim — Wed, 27 Apr 2011 03:46:50 +0000

I grew up with my mother making Shaker lemon pies. Pretty early in her pie making days, she started chopping the lemons up in the blender to make the rind much easier to eat. These pies were always a hit at family gatherings. She never used Meyer lemons, and the pies still turned out great.

I remember one time Mother decided to try the same recipe with limes. I think my uncle is still trying to pry his puckered mouth open some thirty years later!