Lemon Shaker Pie
A delicious lemon shortcrust pastry pie to use up the last of the seasons lemons.
- 2 Meyer Lemons Meyer lemons are the best variety to use for this recipe as the skin is thinner and less bitter than Lisbon and Eureka varieties.
- 2 Cups Caster Sugar 2 cups = 440 grams
- 3 Free Range Local Eggs
- 2 Tablespoons Unsalted Butter
- Thickened Cream to Serve
- 100 Grams Unsalted Butter Chopped and Chilled
- 55 Grams Icing Sugar Sifted 55 grams = 1/3 cup
- 185 Grams Plain Flour Sifted 185 grams = 1 & 1/4 cups
- 1 Free Range Local Egg Yolk
- Place lemons in the freezer for 3 hours or until very firm. Using a mandoline, carefully slice into very thin rounds, removing seeds. Place in a bowl, add sugar and toss gently to combine. Cover and set aside at room temperature to macerate overnight.
- To make the pastry, process butter, sugar, flour and a pinch of salt in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and 2-3 tbsp iced water and process until mixture just comes together. Turn out onto clean work surface and shape dough into a disc. Cover and refrigerate for 1 hour.
- Roll out pastry on a lightly floured work surface to a 26cm round, then use to line the base and side of a lightly greased 22cm fluted tart pan with removable base. Trim the edges and refrigerate for 30 minutes.
- Preheat oven to 180C. Line pastry with baking paper and fill with pastry weights or rice. Bake for 20 minutes, then remove weights and paper and bake for a further 10 minutes or until pastry is dry and golden. Cool slightly.
- Reduce oven temperature to 160C. Place tart pan on an oven tray. Whisk together eggs and butter, then gently combine with the slice lemon mixture. Pour into the tart shell and bake for 25 minutes or until just set. Cool completely and serve with Cream.
- NOTE - Meyer lemons are the best variety to use for this recipe as the skin is thinner and less bitter than Lisbon and Eureka varieties.