Shaker Lemon Pie

Ingredients

2 pieces large lemons preferably Meyers

2 cups sugar granulated

1/4 teaspoon salt

4 pieces eggs

4 tablespoons butter melted

3 tablespoons all-purpose flour

1 piece egg white for brushing

coarse sugar for sprinkling

double-crust pie dough for a 9-inch pie

Equipment

bowl

mandoline

9-inch pie plate

rolling pin

oven

Directions

Thoroughly wash lemons, then dry with paper towel. Finely grate lemon zest into a bowl. Using a mandoline, slice lemons as paper thin as you can get them; remove and discard seeds. Add slices to zest and toss with sugar and salt. Cover and set aside at room temperature for 24 hours.

Preheat the oven to 425°F. 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.

Mix the macerated lemon-sugar mixture with eggs, melted butter, and flour until combined well. Pour into prepared pie shell.

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

Beat one egg white until frothy and brush over pie crust, then sprinkle with coarse sugar. 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.

Reduce the temperature to 350°F and bake the pie for 20 to 25 minutes more, or until the crust is golden. Let the pie cool on a rack and serve it warm or at room temperature.