📝 About This Recipe
Originating from the 19th-century Shaker communities of Ohio, this remarkable pie is a masterclass in culinary thrift and citrus intensity. Unlike traditional lemon curd pies, this recipe utilizes the entire lemon—peel, pith, and pulp—which are macerated in sugar to create a translucent, marmalade-like filling. The result is a sophisticated balance of bright acidity, floral sweetness, and a pleasant hint of bitterness, all encased in a flaky, buttery crust.
🥗 Ingredients
The Citrus Filling
- 2 large Meyer Lemons (approx. 1 pound; thin-skinned variety is essential)
- 2 cups Granulated Sugar (refined white sugar works best for clarity)
- 1/4 teaspoon Kosher Salt
- 4 pieces Large Eggs (at room temperature, well-beaten)
- 3 tablespoons Unsalted Butter (melted and cooled)
- 1 tablespoon Cornstarch (helps stabilize the filling)
The Handmade Flaky Crust
- 2 1/2 cups All-Purpose Flour (plus extra for dusting)
- 1 cup Unsalted Butter (cold, cut into 1/2-inch cubes)
- 1 tablespoon Granulated Sugar
- 1 teaspoon Salt
- 6-8 tablespoons Ice Water (very cold)
The Finish
- 1 piece Egg White (whisked for egg wash)
- 1 tablespoon Demerara Sugar (for a crunchy topping)
👨🍳 Instructions
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1
Wash the lemons thoroughly. Using a mandoline or a very sharp chef's knife, slice the lemons into paper-thin rounds, almost translucent. Remove and discard every single seed as you go.
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2
In a non-reactive glass or ceramic bowl, toss the lemon slices with the 2 cups of sugar and 1/4 teaspoon salt. Cover tightly and let sit at room temperature for at least 4 hours, or preferably overnight (24 hours). This 'maceration' softens the rinds and creates a thick syrup.
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3
Prepare the crust: In a large bowl, whisk flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with some pea-sized bits remaining.
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4
Gradually add ice water, one tablespoon at a time, mixing gently until the dough just holds together when squeezed. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
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5
Preheat your oven to 425°F (220°C). Roll out one dough disc on a lightly floured surface to a 12-inch circle. Fit it into a 9-inch pie plate, leaving a 1-inch overhang.
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6
In a separate bowl, beat the 4 eggs until very light and foamy. Whisk in the melted butter and cornstarch until smooth.
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7
Pour the egg mixture into the bowl with the macerated lemons (and all their syrup). Stir gently with a spatula until the lemons are evenly coated and the mixture is homogenous.
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8
Pour the lemon filling into the prepared bottom crust, spreading the lemon slices out evenly so they lay flat.
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9
Roll out the second dough disc and place it over the filling. Trim the edges, fold the top crust under the bottom crust, and crimp to seal tightly.
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10
Cut several decorative slits in the top crust to allow steam to escape. Brush the top with the whisked egg white and sprinkle generously with Demerara sugar.
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11
Place the pie on a baking sheet to catch any drips. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C).
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12
Continue baking for another 35-45 minutes until the crust is a deep golden brown and the filling is bubbling through the vents. If the edges brown too quickly, cover them with foil.
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13
Crucially, allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This allows the lemon pectin to set the filling.
💡 Chef's Tips
If you cannot find Meyer lemons, use regular Eureka lemons but slice them even thinner to mitigate the thicker pith. Never skip the maceration process; it is what transforms the bitter rind into a tender, sweet candy. Use a mandoline for the lemons to ensure uniform thickness, which ensures every slice cooks at the same rate. Ensure your butter and water are ice-cold to achieve the flakiest possible pastry structure. If the filling seems too liquid when mixing, add an extra teaspoon of cornstarch, but remember it thickens significantly as it cools.
🍽️ Serving Suggestions
Serve at room temperature with a dollop of unsweetened softly whipped cream to balance the tartness. A glass of late-harvest Riesling or a sweet Moscato d'Asti complements the citrus notes beautifully. Pair with a scoop of premium vanilla bean ice cream for a classic 'pie a la mode' experience. Enjoy alongside a cup of Earl Grey tea, which shares the bergamot citrus profile of the pie. For a modern twist, garnish the plate with a few fresh mint leaves to add a cooling herbal note.