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Ohio Shaker Lemon Pie
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 212
% Daily Value**
Total Fat 3g
4%
Saturated Fat 1g
1%
Unsaturated Fat 0g
Cholesterol 112mg
37%
Sodium 110mg
5%
Total Carbohydrate 46g
15%
Dietary Fiber 1g
2%
Sugars 44g
Protein 4g
Vitamin A  3%Vitamin C  15%
Calcium  2%Iron  3%
Potassium  2%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Ohio Shaker Lemon Pie

Date Added: March 07, 2021

Ingredients:

2 Lemons rinsed well
1 3/4 Cups Sugar (optional)
4 Eggs large,just whites
1/4 Teaspoon Salt fresh ground black pepper to taste
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Directions:

1. In a large saucepan of boiling water blanch the lemons for 30 seconds, drain them, and rinse them under cold water.

2. Trim the ends of the lemons, discarding them, and cut the lemons crosswise into paper-thin slices.

3. In a bowl cover the lemon slices with the sugar and let the mixture stand, stirring once after 1 hour, for 8 hours or overnight.

4. Preheat the oven to 425F Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) pie plate, and trim the edge, leaving a 1/2-inch overhang.

5. Remove the lemon slices from the sugar and arrange them in the shell.

6. Add the eggs and salt to the sugar, whisk the mixture until it is combined well, and pour it over the lemon slices.

7. Roll out the remaining dough into a 12-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang.

8. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively.

9. Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes.

10. Reduce the temperature to 350F and bake the pie for 20 to 25 minutes more, or until the crust is golden.

11. Let the pie cool on a rack and serve it warm at room temperature.

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Dietary Notes:
This recipe is very low-sodium with 110.13mg per serving, low-fat with 2.63g per serving and low-saturated fat with 0.88g per serving

This recipe is a good source of Vitamin C with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Natural Sweeteners, Citric Acid allergies.
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