Comments on: shaker lemon pie http://smittenkitchen.com/2008/04/shaker-lemon-pie/ Wed, 23 May 2012 12:59:26 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Beth http://smittenkitchen.com/2008/04/shaker-lemon-pie/#comment-1776539 Beth Fri, 13 Apr 2012 21:54:46 +0000 http://smittenkitchen.com/2008/04/shaker-lemon-pie/#comment-1776539 I am a dissenter about the meyer lemons. I have made this pie both ways and though I love meyers for many uses, they are too wimpy for this pie. I use regular lemons and serve the pie warm with really good vanilla ice cream and it is perfect. I am a dissenter about the meyer lemons. I have made this pie both ways and though I love meyers for many uses, they are too wimpy for this pie. I use regular lemons and serve the pie warm with really good vanilla ice cream and it is perfect.

]]> By: Sandie Barnett http://smittenkitchen.com/2008/04/shaker-lemon-pie/#comment-1756612 Sandie Barnett Fri, 06 Apr 2012 16:16:25 +0000 http://smittenkitchen.com/2008/04/shaker-lemon-pie/#comment-1756612 I used the Meyer lemons last thankgiving for Lemon curd on top of my cheesecake only Meyer ever since. I use the crisco crust with the egg and vinegar. I also learned a trick longgggggggggago. May sound crazy but try it and you will do no other. Cut the end off a bread wrapper and cut it up the seam,dust it with a little flour and roll your pie crust out. slide your hand under the plastic and flop it in the shell.Perfect pie shell every time I used the Meyer lemons last thankgiving for Lemon curd on top of my cheesecake only Meyer ever since. I use the crisco crust with the egg and vinegar. I also learned a trick longgggggggggago. May sound crazy but try it and you will do no other. Cut the end off a bread wrapper and cut it up the seam,dust it with a little flour and roll your pie crust out. slide your hand under the plastic and flop it in the shell.Perfect pie shell every time

]]> By: Dane http://smittenkitchen.com/2008/04/shaker-lemon-pie/#comment-1683053 Dane Mon, 12 Mar 2012 01:40:18 +0000 http://smittenkitchen.com/2008/04/shaker-lemon-pie/#comment-1683053 Well I have a bumper crop of meyer lemons hanging in the backyard so I decided to try this pie recipe. No bitterness and the recipe works fine but its for all intents and puproses lemon meringue without the egg white topping. lose the crust and cook the filling on top of the stove and this becomes a simple and efficient recipe for brit style (meyer) lemon curd. Well I have a bumper crop of meyer lemons hanging in the backyard so I decided to try this pie recipe.
No bitterness and the recipe works fine but its for all intents and puproses lemon meringue without the egg white topping. lose the crust and cook the filling on top of the stove and this becomes a simple and efficient recipe for brit style (meyer) lemon curd.

]]> By: fred http://smittenkitchen.com/2008/04/shaker-lemon-pie/#comment-1653623 fred Wed, 29 Feb 2012 20:06:53 +0000 http://smittenkitchen.com/2008/04/shaker-lemon-pie/#comment-1653623 Robin -Weigh 2 regular lemons then use the equivalent weight of meyer lemons. my question is how much zest do you use? anybody? Rick's suggestion to blend the mix makes sense if you can't slice the lemons thin enough & you dont like the rind content. Will try that next time Robin -Weigh 2 regular lemons then use the equivalent weight of meyer lemons.
my question is how much zest do you use? anybody? Rick’s suggestion to blend the mix makes sense if you can’t slice the lemons thin enough & you dont like the rind content. Will try that next time

]]> By: Rose http://smittenkitchen.com/2008/04/shaker-lemon-pie/#comment-1616935 Rose Fri, 17 Feb 2012 19:55:21 +0000 http://smittenkitchen.com/2008/04/shaker-lemon-pie/#comment-1616935 I replaced the pie crust with a shortbread cookie crust (3/4C butter, 1/4C sugar, 2C flour) on this pie a few years ago, and this year I decided to make mini-tarts instead of one giant tart. They're truly outstanding, and I want to make them for every party during Meyer lemon season. Thanks Deb, for giving us such wonderful inspiration! I replaced the pie crust with a shortbread cookie crust (3/4C butter, 1/4C sugar, 2C flour) on this pie a few years ago, and this year I decided to make mini-tarts instead of one giant tart. They’re truly outstanding, and I want to make them for every party during Meyer lemon season. Thanks Deb, for giving us such wonderful inspiration!

]]> By: Robin http://smittenkitchen.com/2008/04/shaker-lemon-pie/#comment-1588024 Robin Thu, 09 Feb 2012 20:36:39 +0000 http://smittenkitchen.com/2008/04/shaker-lemon-pie/#comment-1588024 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! 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 http://smittenkitchen.com/2008/04/shaker-lemon-pie/#comment-1518466 Beth Mon, 23 Jan 2012 19:08:12 +0000 http://smittenkitchen.com/2008/04/shaker-lemon-pie/#comment-1518466 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! 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 http://smittenkitchen.com/2008/04/shaker-lemon-pie/#comment-1333736 Craig Stephen Thu, 22 Dec 2011 05:20:12 +0000 http://smittenkitchen.com/2008/04/shaker-lemon-pie/#comment-1333736 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. 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 http://smittenkitchen.com/2008/04/shaker-lemon-pie/#comment-958115 Karen Fri, 30 Sep 2011 05:15:35 +0000 http://smittenkitchen.com/2008/04/shaker-lemon-pie/#comment-958115 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. 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 http://smittenkitchen.com/2008/04/shaker-lemon-pie/#comment-921092 Rick Fri, 16 Sep 2011 02:16:14 +0000 http://smittenkitchen.com/2008/04/shaker-lemon-pie/#comment-921092 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. 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.

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