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Shaker Lemon Pie Help

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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?

Thanks,

Dana

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  1. 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.

    1. http://www.marthastewart.com/339363/s...
      Very well written recipe works perfectly.
      As already mentioned Meyer lemons are not traditionally used the common Eureka vari. will be fine.

      1. 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.

        1. 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.

          1 Reply
          1. re: rabaja

            And getting all the damn pips out!

          2. 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!

            1. 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.

              1 Reply
              1. re: greygarious

                that seems like more work to me...but, I imagine it would be effective in getting rid of the bitterness if you didn't have time for macerating the lemon slices.
                Getting the pips out is a PItA, but if you're only making one at a time it isn't so bad.