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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shaker Lemon Pie Recipe

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This recipe for Shaker Lemon Pie is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large lemons
4 eggs, well beaten
2 cups of sugar
2 pre-made 9-inch pie crusts
Directions:
Directions:
Slice lemons as thin as paper, rind and all. Combine with sugar and mix well. Let stand 2 hours or preferably overnight, blending occasionally. Add beaten eggs to lemon mixture and mix well. Turn into 9-inch pie shell arranging lemon slices evenly. Cover with top crust and cut several slits near the center. Bake at 450 degrees for 15 minutes, then reduce heat to 375 degrees and bake for about 20 minutes or until silver knife inserted near edge of pie comes out clean. Cool before serving.
Personal Notes:
Personal Notes:
I found this on-line and it says it came from the Shaker Cook Book by Caroline B. Piercy. Dad and I had lunch at Pleasant Hill on one of our daytrips last summer and one of us had this for dessert. It’s very good but not at all like the lemon meringue pie you might be more used to. 01/06/12

 

 

 

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