AI-generated image
Ohio Shaker lemon pie
Whole-lemon double-crust pie from the Shaker communities
AmericanThe Shaker communities of Ohio and Kentucky wasted nothing, so they sliced whole lemons, peel and all, and left them overnight in sugar until the rind turned soft and syrupy. Baked with eggs between two crusts, the filling is like a bright, chunky marmalade custard, sweet, sour and faintly bitter. Shaker villages and Ohio bakeries still make it for spring. Chef's tip: slice the lemons paper-thin, ideally on a mandoline; thick slices stay chewy and bitter.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 8
Ingredients
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Slice the 2 thin-skinned unwaxed lemons as thinly as you can, flick out the pips and mix with the 14 oz sugar and 1 pinch salt. Cover and leave at room temperature overnight, stirring once or twice, until the peel is soft and translucent.
720 minStep 2: Heat the oven to 425°F (400°F fan). Roll half the 1 ⅓ lb shortcrust pastry for a double crust to line a 23 cm pie dish.
8 minStep 3: Beat the 4 eggs with the 2 tbsp plain flour and 1 oz butter and stir into the lemon mixture. Pour into the pastry case and spread the slices evenly.
3 minStep 5: Bake for 15 minutes, then turn down to 350°F (325°F fan) and bake 30–35 minutes more, until golden and a knife in a vent comes out clean.
50 minStep 6: A common mistake is skipping the overnight soak, which leaves hard, bitter peel. Cool completely before slicing.
120 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 6 g
- Carbs
- 62 g
- Fat
- 18 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ohio Shaker lemon pie take?
- About 75 minutes in total: 25 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of thin-skinned unwaxed lemons?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kartoshka cakeCocoa and cake crumb truffles
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Russian
Undu walaluFried urad dal rings in treacle
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Sri Lankan
Apple & pear puree
A smooth, naturally sweet puree of gently stewed apple and pear, one of the first foods for babies of 4–8 months. The fruit cooks in a little unsweetened apple juice, so nothing else is needed. Serve it lukewarm; any leftover keeps covered in the fridge for a day, or freezes well in small pots.