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?
This was made on Cook's Country today, which means the recipe is free online at www.cookscountrytv.com. http://www.cookscountry.com/recipes/S... You have to click the "register for free" button. Note: this is NOT the same as the trial membership, so you do not need to give a credit card number.
They explained that the Shakers macerated the sliced lemon in sugar for 24 hours to counteract the bitterness of the pith. CC's change was to thinly slice lemons, hold the slices over a strainer --lined bowl to poke out the pips, then squeeze the juice from each slice. The crushed slices are then simmered in water, which gets out the bitterness. That water is drained away. Slices returned to reserved juice, sugar and salt added.
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.
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.