Lemons - we love them. Kathryn asked today how to use up a bowl of fresh friend-gifted lemons, and coincidentally, we just made a Shaker Meyer Lemon pie. Like our Tart Lemon Tart, a Shaker Lemon Pie filling is made of just sliced lemons, sugar, and eggs. Meyer lemons and their sweet herbal fragrance, not to mention their more delicate rinds, are ideally suited to these pies.
We've had a slow day here at The Kitchn - take it as a sign to get back into your own kitchen and bake something fresh for spring. More photos of pie-baking below...
A Shaker lemon pie traditionally has a double crust. We were reallly happy with this pie crust variation; it rolled out smoothly and relatively easily.
We brushed the top with leftover egg white and sprinkled with sugar. This crisped up the crust very nicely.
We'll be back with photos and a report on our finished pie tomorrow. Until then, happy cooking.
(Images: Faith Hopler)