Meyer lemon shaker slab pie

meyer lemon shaker slab pie // a thousand threads
Now, I have to admit… I do like tart. You’ll never offend me with a tart apple or a lemony lemonade. So a case might be made that I’m not the one to talk to about tart desserts.

And slicing up a whole lemon and throwing it in a pie might sound a little crazy, but bear with me here, because this unassuming little dessert might surprise you.

When Meyer lemons are used in place of their more lip puckering companions, I find it hard to believe that anyone could turn up their nose at this tasty Shaker pie.

meyer lemon shaker slab pie // a thousand threadsmeyer lemon shaker slab pie // a thousand threads
It’s a pretty standard recipe based on using all of the resources at hand, so I can’t claim any brilliance — the credit goes to the Shakers. But brilliant they were.

This is one we wait all year to make — and the moment Meyers hit the fruit stands, we bake as many as we can.

meyer lemon shaker slab pie // a thousand threadsmeyer lemon shaker slab pie // a thousand threads
Meyer lemon shaker slab pie

2-crust pie dough, prepped and cooled in the fridge (I always recommend Martha’s pate brisee.)
4 Meyer lemons
2 cups sugar
1/2 teaspoon salt
2 eggs
2 egg yolks
3 tablespoons all purpose flour
1 egg & cream for egg wash
Turbinado sugar

Slice your Meyer lemons very thin – as thin as you’re able. If you have a sharp one, you might try using a mandoline.

Toss lemon slices with sugar and allow to sit at room temperature to draw the juices out.

Preheat oven to 425°F. Whisk eggs and yolks together with salt and flour, adding flour slowly. Add egg mixture to lemons and mix well.

Roll out your bottom crust in a rectangular shape and place in the bottom of a shallow pan. If you have room, place back in the fridge while you roll a second rectangle and cut pieces for your lattice.

Remove chilled bottom crust from the fridge and pour in filling. Arrange lattice on top and shape edges as desired.

Before baking, brush the top of the pie with egg wash and sprinkle with turbinado sugar.

Bake at 425°F for 20 minutes, turning as necessary. Turn the oven down to 350°F and bake until golden brown, about 15 to 20 minutes. Remove from the oven and allow to cool completely. Chill, if you’d like, before serving.

meyer lemon shaker slab pie // a thousand threadsmeyer lemon shaker slab pie // a thousand threadsmeyer lemon shaker slab pie // a thousand threads

3 Comments

  1. Posted March 26, 2015 at 1:18 pm | Permalink

    I can’t ever get enough tart, and this pie looks simply amazing!

  2. Posted March 27, 2015 at 3:14 pm | Permalink

    I do admit that I’m not a very tart-loving person! However, I do love lemons…exception?? lol! And this, my dear, looks heavenly! I’ve never ever heard of a lemon tart, but this looks delicious, and I would definitely give it a try!

  3. Posted March 31, 2015 at 2:21 pm | Permalink

    Looks absolutely delicious. I’m not a big fan of lemon, but for this, I’ll make an exception. This recipe goes on my list. Thank you for sharing.

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