Shaker Lemon Pie Help
I need some advice.
I would like to make a Shaker lemon pie in a couple of weeks. I know for a fact that I will not be able to use the highly recommended Meyer Lemon. I live in Korea. I am going to have to use regular lemons. So, I was thinking about zesting the lemon and then supreming the flesh- avoiding the pith all together. Then follow the recipe- a 24 hour soak in a sugar mixture. Do you think I will yield the same results without the pith?
I really want to make this (it is for my birthday, I am subbing this for cake this year). So, if you do not think the method above will work, can you give me your suggestions?
Traditional shaker lemon pie does not use meyer lemons, just the standard regular lemons. Unless the lemons available in Korea are different from the standard grocery lemons in the US, keeping the lemons whole with the pith would be preferable to using just the flesh, IMO.
It's not all that different made with Meyer lemons, actually. Meyer lemons are sweeter and they have that nice tangerinish taste but what makes Shaker lemon pie bitter is the pith, not the tartness of the fruit. It's still plenty sweet when made with regular lemons, and either way it's noticeably bitter.
Personally I think I would like your way better but for a traditional pie, just use regular lemons and do it the traditional way.
I've used both Meyers and Eureka lemons in my shaker pies, and agree that the Eureka's are traditional. It should work just fine. The key is getting the thinly sliced lemons in the sugar overnight, so you don't have a bitter filling.
Last time I made shaker pies I used a mixture of Meyers, Eurekas, mandarins and citron. It was a nice combo. Feel free to play around.
Thanks everyone! My recipe calls for two lemons. I think I will slice one as the recipe calls for and then peel and slice or supreme the other. Thanks again!