Meyer Lemon Shaker Pie Recipe

Meyer Lemon Shaker Pie

Ingredients

Double-Crust Pie Dough :

• 2 cups all-purpose flour
• 1⁄4 cup granulated sugar
• 1⁄4 teaspoon fine sea salt
• 1 cup (2 sticks) unsalted butter, chilled, cut into 1⁄ 2-inch pieces
• 1⁄ 3 cup plus 1 tablespoon ice water, as needed

Filling :

• 3 lemons, preferably Meyer
• 2 cups granulated sugar
• 4 large eggs
• Pinch of fine sea salt

Cooking Instructions: 

1. Make the filling at least 18 hours before baking the pie. 
2. Using a serrated knife, cut the lemons as thinly as possible into rounds, removing the seeds as you go. Transfer to a nonreactive bowl and toss with the sugar.
3. Cover and let stand at room temperature, stirring occasionally, at least 18 and up to 24 hours. Do not refrigerate the filling. The lemon juices and sugar will create a thick lemon syrup.
4. To make the pie dough, mix the flour, sugar, and salt in a large bowl. 
5. Add the butter. Using a pastry blender, cut the butter into the flour until the mixture resembles coarse bread crumbs with some pea-size pieces of butter.
6. Gradually stir in enough of the water for the dough to clump together.
7. Gather up the dough and divide into two portions, one slightly larger than the other. Press each half into a thick disk, wrap in plastic wrap, and refrigerate until chilled but not hard, 1 to 2 hours.
8. Drain the filling in a colander set over a large bowl. Measure out 1⁄2 cup of the lemon syrup. 
9. Discard the remaining syrup or refrigerate it in an airtight container for up to 1 month. 
10. Whisk the eggs in a large bowl, then whisk in the syrup until combined.
11. Add the drained lemon slices and mix gently.
12. Position a rack in the lower third of the oven and preheat to 425°F.
13. On a lightly floured work surface, roll out the larger portion of dough into a 1⁄ 8-inch-thick round. Transfer to a 9-inch pie dish, trimming the dough to a 1⁄2-inch overhang around the edges of the dish. 
14. Spread the lemon mixture in the dish. Roll out the remaining dough into a 1⁄ 8-inch-thick
15. round, and center over filling. 
16. Pinch the edges of the dough layers together, and flute the edges. Cut a few slits in the top crust.
17. Place the pie on a rimmed baking sheet. Bake for 20 minutes. Lower the oven temperature to 375°F and bake until the top is golden brown and a knife inserted through a slit into the filling comes out relatively clean, 25 to 30 minutes more. 
18. Let cool completely on a wire cake rack, at least 3 hours. 
19. Cut into wedges and serve at room temperature.