SHAKER LEMON PIE
This is a very tart lemon pie using whole lemons (rind and all), sliced paper thin. It's for the TRUE lemon lover!
Provided by Susan Hissam
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight.
- Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust.
- Brush the top with milk and sprinkle granulated sugar on top.
- Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean.
Nutrition Facts : Calories 462.1 calories, Carbohydrate 73.6 g, Cholesterol 93 mg, Fat 17.5 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 4.5 g, Sodium 269.6 mg, Sugar 50.2 g
SHAKER LEMON BARS
These lush treats are wonderful on any dessert table.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 7
Steps:
- Slice lemons as thinly as possible; remove seeds. Toss slices with 2 cups sugar; transfer mixture to a flat resealable plastic container. Place in the refrigerator overnight.
- Place butter, salt, remaining 3/4 cup sugar, and flour in the bowl of a food processor. Process until mixture is crumbly and starts to hold together.
- Heat oven to 400 degrees. Line a 12-by-17-inch baking pan with parchment paper. Press dough evenly into the bottom and up the sides of the pan, making sure there are no holes. There should be at least 1/2-inch crust of dough going up the sides of the pan. Bake until golden brown, about 20 minutes. Transfer to a wire rack to cool completely, about 15 minutes
- Place lemon-sugar mixture and eggs in the bowl of a food processor. Process until lemon rinds are in 1/4- to 1/2-inch pieces, 30 to 40 seconds. Pour mixture over cookie crust. Bake until set, 15 to 20 minutes. Cool on a wire rack. Trim 1/2 inch around edges of pan. Cut into about 60 1 1/4-by-2-inch pieces. Sift confectioners' sugar over cookies.
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- In a bowl, using an electric mixer, beat the 1 stick plus 2 tablespoons of butter with the sugar and egg yolk until smooth.
- Add the flour, baking powder, and salt and beat at low speed until evenly moistened, about 2 minutes.
- Using a mandoline or very sharp knife, slice the lemon halves as thinly as possible and transfer to a medium bowl; pick out the seeds.
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- In a bowl, using an electric mixer, beat the 1 stick plus 2 tablespoons of butter with the sugar and egg yolk until smooth. Add the flour, baking powder and salt and beat at low speed until evenly moistened, about 2 minutes. Using your hands, knead once or twice to bring the dough together.
- Using a mandoline or very sharp knife, slice the lemon halves as thinly as possible and transfer to a medium bowl; pick out the seeds. Stir in the lemon juice and sugar. Cover with plastic wrap and refrigerate overnight.
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- In a large, non-reactive bowl (i.e. glass or stainless steel), toss your sliced lemons in 2 cups sugar until combined. Cover with plastic wrap and let sit at room temperature for at least 4 hours (even overnight). The longer this mixture sits, the better.
- Once your lemon mixture is ready, preheat your oven to 350F and line a 9x9 inch baking pan with parchment paper with a slight overhang on each side.
- Make the crust by stirring together 1 cup melted butter, ½ cup sugar, 1½ tsp vanilla extract and 1½ tsp salt in a large bowl.
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