Shaker Lemon Pie

Strong lemon flavor - in a perfect flaky crust. This is a lovely old fashioned recipe that uses two entire lemons - peel and all.

I used regular large lemons, with a thick peel and lots of that white stuff - pith?? I also hand cut them into thin slices. I wish I had (a) used Meyer lemons, which have very little pith, and (b) had used my mandolin to get even thinner slices.

The lemons macerate in sugar for 24 hours - and then are mixed with eggs. The filling really is that simple.

I prepared this with the flaky cream cheese pie crust. It was the prefect complement. Great instructions for testing doneness - both a knife check and internal temperatures.

If you truly love lemon, then this is a great recipe. However, the two teenagers disliked the rind. I will definitely try this again once I locate Meyer lemons.