Shaker Pie and Lemons
Last year we experimented with a Shaker Lemon Pie. We both agreed it was the best Lemon Pie we had ever eaten. Lemons are sliced paper-thin, covered with a pinch of salt and a lot of sugar and left to macerate for 24 to 36 hours at room temperature. Eggs are added and the resulting mixture is baked in a two crust pie.
There is always more filling than will fit into a pie tin–the resultant custardy type pudding is also quite tasty if a bit messy.
But it only used three lemons and I still have a basket full–even though I gave them away to unsuspecting neighbors, family, and friends–anyone that did not have a visible lemon tree in their yard.
A bowl of finely chopped lemons is awaiting to be turned into a second batch of marmalade and that basket of lemons will be pickled. Some have already been frozen with a few reserved for fresh slices on fish.
Cold weather is hard on citrus fruits–with the orange trees being the most hardy. Limes are the least hardy–but this is a Meyer Lemon–not really a lemon and not really an orange. While I enjoy the scent of lemon that pervades my house I hope that tree survived the cold to present the same problem of abundance this next season.