Shaker Lemon Pie

It's citrus season in California and I've hit that time of year where I'm trying to use up my lemons. I found this recipe in the Sacramento Bee last week and was excited to find a new lemon dessert, particularly one that's a little different, but comes from a reliable source. The Shaker society of Ohio is the source of some really good home-style recipes. This one is described as a mix between lemon marmalade and lemon curd. It's a double crust pie: use your favorite recipe or one from the store (I like the Pillsbury roll-out one). I'd give you mine, but it's a work in progress. This recipe would also be really good with Meyer lemons, if you have access to any. This recipe does have an overnight component.

Shaker Lemon Pie
3 medium or 2 large organic lemons, thoroughly washed and stems trimmed off
1 1/2 cups sugar
1/2 cup sugar (additional!)
3 tbsp flour
1 tbsp butter
4 eggs
2 uncooked pie crusts
sugar for garnish

Slice the lemons, rind and all, paper thin. If possible, use a mandolin on it's smallest setting. I used a 1/32" myself. After slicing the lemons, place in the bowl, pick out the seeds and add the 1 1/2 cups of sugar. Mix, cover and refrigerate at least overnight. (Mine stayed there for a few days.)

8+ hours later, layer lemons on top of uncooked crust, sprinkle layers with the 1/2 cup sugar and the flour. Melt butter in a bowl, add the eggs, mix thoroughly, then pour over lemons. Top with second crust, seal edges well, cut slits and sprinkle with sugar if desired.

Bake at 450 F for 15 minutes on a cookie sheet, then reduce heat to 400 and bake for another 15 to 20 minutes. Pie is done when golden brown on top and an inserted knife comes out cleanly.

Cool to room temperature before serving. Serves 6 to 8.