SHAKER LEMON PIE
2 large lemons with very thin rinds
4 eggs, well beaten
2 cups sugar
1 (9-inch) pie shell
Slice lemons as thin as paper, rind and all. Combine with sugar, mix well. Let stand 2 hours or preferably refrigerate overnight, stirring occasionally.
Preheat oven to 450 degrees F.
Add beaten eggs to lemon mix, mix well. Turn into 9-inch pie shell, arranging slices evenly. Cover with top crust. Cut several slits near center.
Bake at 450 degrees for 15 minutes, then reduce heat to 375 degrees and bake 20 minutes more or until silver knife comes out clean.
Source: New Yorker Magazine, March 1988
Article: Best Pies in the Eastern United States
2 large lemons with very thin rinds
4 eggs, well beaten
2 cups sugar
1 (9-inch) pie shell
Slice lemons as thin as paper, rind and all. Combine with sugar, mix well. Let stand 2 hours or preferably refrigerate overnight, stirring occasionally.
Preheat oven to 450 degrees F.
Add beaten eggs to lemon mix, mix well. Turn into 9-inch pie shell, arranging slices evenly. Cover with top crust. Cut several slits near center.
Bake at 450 degrees for 15 minutes, then reduce heat to 375 degrees and bake 20 minutes more or until silver knife comes out clean.
Source: New Yorker Magazine, March 1988
Article: Best Pies in the Eastern United States
MsgID: 3135741
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (26)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (26)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (26)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Pies and Tarts
Desserts - Pies and Tarts
- Butterscotch Pecan Pie (Toll House Cookbook, 1980)
- Marie Callender's Double Cream Lemon Pie (copycat recipe)
- Quick Cherry Cream Tarts
- Grandma's Pumpkin Pie
- Sugar Cream Pie (2)
- Patriotic Pie (using blueberry muffin mix, freeze ahead)
- Nabisco Crunchy Pecan Pie (using graham cracker crumbs)
- Underripe Peach Pie with Pecan Streusel
- Choco Marshmallow Pie
- Argo Classic Blueberry Pie (Argo Corn Starch recipe)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!