Shaker Lemon Pie

Recipe View 4 hrs Prepare the Lemon Mixture: In a large bowl, gently combine the thinly sliced lemons and granulated sugar. Ensure the lemons are evenly coated. Cover and let stand at room temperature for at least 4 hours, or preferably overnight, to allow the lemons to macerate and release their juices. (Time: 4-12 hours)

Recipe View 15 mins Preheat the Oven & Prepare the Crust: Preheat your oven to 450°F (232°C). On a lightly floured surface, roll out half of the pie dough and carefully transfer it to a 9-inch pie plate. Trim and crimp the edges as desired. (Time: 15 minutes)

Recipe View 20 mins Assemble the Pie: Gently stir the beaten eggs into the lemon-sugar mixture until well combined. Pour the mixture evenly into the prepared pie crust. Roll out the remaining pie dough and either create a full top crust, making sure to cut slits for venting, or cut into strips for a lattice top. Crimp the edges to seal. (Time: 20 minutes)

Recipe View 45 mins Bake the Pie: Brush the top crust with milk or cream, and sprinkle with turbinado sugar (if using) for a beautiful golden finish. Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 30-35 minutes, or until the crust is golden brown and the filling is set. A knife inserted into the center should come out relatively clean. (Time: 45-50 minutes)

Recipe View 2 hrs Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (Time: 2-3 hours)