Bake from Scratch

The Meyer Lemon Moment


Makes 1 (9-inch) pie

Originally thought up by the Shaker community in the Midwest, Shaker pie is made up of whole slices of macerated lemons and a rustic, flaky crust. We twirled up the traditional recipe by using Meyer lemons for our filling. The maceration process releases the Meyers’ subtle floral quality while our Ginger Pie Dough balances out the filling’s tart flavor with a sweet and spicy kick.

2 large Meyer lemons (349 grams)
1¾ cups (350 grams) granulated sugar
¼ cup (55 grams) firmly packed light brown sugar
½ teaspoon (1.5 grams) kosher salt
Ginger Pie Dough (recipe follows)
3 tablespoons (24 grams) all-purpose flour
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
4 large eggs (200 grams), lightly beaten
¼ cup (57 grams) unsalted butter, melted
1 large egg white (30 grams), lightly beaten
1 tablespoon (15 grams) water
Sparkling sugar, for sprinkling

1. Using a serrated knife, cut lemons crosswise into ⅛- to 1/16-inch-thick slices, discarding ends and seeds. Coarsely chop lemon slices into ½- to ¾-inch pieces, and place in a large bowl with any juices. Stir in granulated sugar, brown sugar, and salt; cover and let stand at room temperature, stirring occasionally, for 4 hours or up to overnight.

2. Preheat oven to 425°F (220°C).

3. Let Ginger Pie Dough stand at room temperature until slightly softened, 15 to 20 minutes. On a lightly floured surface, roll half of dough into a 12-inch circle (about ⅛ inch thick). Press into bottom and up sides of a 9-inch pie plate.

In a medium bowl, whisk together flour, cinnamon, and nutmeg. Add eggs and melted

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