Shaker Lemon Pie (http://blog.williams-sonoma.com/shaker-lemon-pie/?cm_ite=z1183913outbrain__008078469379c5885737ee7a8f4917f8981z&utm_source=zemanta&utm_medium=native&utm_campaign=zemanta_taste&_z1_adgid=837&_z1_caid=183913&_z1_msid=outbrain&_z1_pub=008078469379c5885737ee7a8f4917f898&_z1_tg=#williams-sonoma.com)
The flavor in this pie is wonderful. The lemon peel provides a lovely bitterness that adds bite, and the texture is firm and perfectly sliceable. Imagine lemon marmalade, as a pie. It’s wonderful, simple, beautiful, and perfect. Enjoy with a refreshing Sauvignon Blanc.
In the early part of the 19th century, citrus fruits were very expensive, so the Shakers, being simple and frugal, wanted to use the whole lemon. The longer the lemons macerate, the softer the rind becomes.
NYT Cooking: This uncomplicated lemon pie is a variation of one attributed to the Shakers, a religious community best known for their simple living philosophy and exquisitely designed furniture. It is said that Shaker cooks waste nothing, and if that is true, this tart is a perfect example of that ethos. The entire lemon (minus the seeds) is used – sliced thinly and macerated with ...
From SAVEUR Issue #168Shakers, descendants of an 18th-century Christian ascetic movement, believe that when you eat, you should "shaker your plate"—finish every last crumb. That’s easy to do when you’re having a slice of this sweet-tart, sunny pie with its flaky, buttery crust and marmalade-like citrus filling, a specialty of the Ohio branch of the Shaker community. This recipe also appears in the SAVEUR New Classics Cookbook.