Comments on: shaker lemon pie

By: IMS

IMS — Tue, 13 Oct 2009 01:19:20 +0000

I’ve been making this pie constantly, still with normal lemons. Everyone loves it. My only change has been to put the lemon-sugar mix through the food processor just before adding the other ingredients. Just to make the rind pieces a little less tough and big, and it makes a huge difference. Now I’m trying to figure out how to turn it into the perfect lemon-ginger pie….

By: IMS

IMS — Mon, 14 Sep 2009 00:37:34 +0000

Hi, Deb,
The pie was very good, rather more like curd than marmalade. I wish it’d had just a little more lemon sharpness…perhaps the butter dulled the flavour, or it was just the fruit I used. The rinds were a little tough, but not unpleasantly. And the whole thing was just so easy…. I’m going to try it with Meyer lemons the next chance I get and see if the flavour’s brighter, but as we all know, they are hard to come by and I would like to eat this pie more often than I can get Meyers. If you have any tips on how to make standard lemons taste sharper, I’d appreciate it. I want it so lemony that it hurts just a little to eat it….

By: IMS

IMS — Sun, 13 Sep 2009 13:47:42 +0000

I tasted this pie at a party this summer, begged the guy who made it to tell me where the recipe was from. He benevolently directed me here, and I’ve been enjoying this blog ever since. Only yesterday did I finally decide to get myself together and MAKE this thing. It’s in the oven now. I decided to be kitschy and have some fun, so I rolled a thin snake out of the leftover pie dough and spelled out LEMON in cursive on the top.
But is it really necessary to soak the lemons exactly 24 hours? I did mine (normal lemons, I didn’t have meyers) for around 20. I’ll let you know how it comes out.
To think that earlier this year someone brought me a basket of Meyers and I didn’t know what to do with them and just let them shrivel!

By: Sarahbyrdd

Sarahbyrdd — Mon, 09 Mar 2009 17:55:23 +0000

Deb, I finally was able to make this over the weekend … with a little less sugar and butter and more meyer lemons, because I am not afraid of the lemon. What a special flavor! Wonderful, but so rich!

Now I have to figure out what else to make with the box of meyer lemons I picked up at Fairway. hmmm.

By: tom | tall clover farm

tom | tall clover farm — Mon, 09 Mar 2009 04:20:00 +0000

This is one of my favorite pie recipes, but oddly the worst one I ever made was with Meyer lemons. They were tough and bitter, really unchewable almost. Those big ol’ milder sunkist lemons seem to work better for me as the rind is thick,spongy and porous enough to really absorb the sugar. I also recommend slicing paper thin with a fine serrated knife. The thinner the better and don’t forget some homemade french vanilla ice cream on the side; the definition of bitter sweet.

By: Finch

Finch — Tue, 03 Feb 2009 03:47:26 +0000

There’s a pie shop here in San Francisco that has Shaker Lemon Pie on their regular menu – I’d never heard of it before! Thanks for sussing this recipe out!

Meyer Lemons, readily available here, I had to give your recipe a shot. I altered the sugar-lemon soak to:

Sugar – 1 2/3 cup
Honey – 1 tbsp

Since honey takes the bitter out. (My mother’s “trick” in rhubarb pies).

By: andi

andi — Sat, 10 May 2008 19:13:32 +0000

i just recently found your site and I LOVE IT!! seriously, it warms my heart to see the pictures and read the recipes and your experience with them. i am so happy that you have so many lemon recipes – i have a meyer lemon tree in my yard and half the lemons go bad each season because we can’t use them all – i’m going to make this recipe today!!

By: Dancer who eats

Dancer who eats — Tue, 22 Apr 2008 18:22:40 +0000

I went to this famous produce store in MA last weekend. (Gave the website as my link.) They had THE LEMONS!!!!! I used my web browser on my Blackberry to see the number of lemons this recipe called for….2. Got them! Oh…..it was sooooo on.

I made the pie last night. yum…..yum….yum….. I diced the lemons so thin, I was sad. They looked like an ugly mess. Halfway through I started smiling. Super thin = no rind = awesome texture. The lemons are lemons but not….does that make any sense? It’s like a really good lemon with a slightly different flavor. Still not making any sense? This pie turned out to be lemon squares to the nth degree. It is not for the weak at taste buds. If you L-O-V-E lemons like I do…..you should try this. I found it to be sooo good.

Also, easiest pie I ever made.

By: N. & J.

N. & J. — Fri, 18 Apr 2008 20:04:40 +0000

Interesting. I’ve had meyers lemons before and loved them but never thought to try them in a pie. My fiance and I recently made a lemon sorbet that was a bit to much for me so maybe meyer lemon would work better in that as well.

By: How To Eat A Cupcake

How To Eat A Cupcake — Fri, 11 Apr 2008 16:57:21 +0000

I just saw a recipe for this pie in Cook’s Illustrated!