I recently tried a new recipe from America's Test Kitchen. They test all kinds of variations of the same recipe and share what they believe is the best on the show. This episode was about two pies.
I decided to try the Shaker Lemon Pie first since lemon desserts are my husband and dad's favorite. I look forward to trying the Strawberry Icebox pie in the future. ... if you're reading this, you'll have to let me know if strawberry desserts are your favorite to come taste test it with us! :)
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p.s. This is very lemony and great with a scoop of Vanilla Bean ice cream!
Shaker Lemon Pie
From the episode: Two Perfect Pies
You will need 6 tablespoons of lemon juice for this recipe. Have an extra lemon on hand in case the 3 sliced lemons do not yield enough juice.
Serves 8.
Ingredients
1 double-crust pie dough (I use Pillsbury crust from the refrigerated section of the grocer.)
3 large lemons , sliced thin and seeded (see note)
1 3/4 cups sugar
1/8 teaspoon salt
1 tablespoon cornstarch
4 large eggs
1 tablespoon heavy cream
Instructions
1. Adjust oven rack to lowest position and heat oven to 425 degrees. Line a 9-inch pie plate with 1 dough round and refrigerate for 30 minutes.
2. Squeeze lemon slices in fine-mesh strainer set over bowl; reserve juice (you should have 6 tablespoons). Bring drained slices and 2 cups water to boil in saucepan, then reduce heat to medium-low and simmer until slices are softened, about 5 minutes. Drain well and discard liquid. Combine softened lemon slices, sugar, salt, and 1/4 cup reserved lemon juice in bowl; stir until sugar dissolves.
3. Whisk cornstarch and remaining lemon juice in large bowl. Whisk eggs into cornstarch mixture, then slowly stir in lemon slice mixture, then slowly stir in lemon slice mixture until combined. Pour into chilled pie shell. Brush edges of dough with 1 teaspoon cream and top with remaining dough round. Seal, crimp edges, and brush top of dough with remaining cream. Using paring knife, cut 4 vents in top of dough.
4. Bake until light golden, about 20 minutes, then decrease oven temperature to 375 degrees and continue to bake until golden brown, 20 to 25 minutes. Cool on wire rack for at least 1 hour. Serve. (Pie can be apped in plastic and refrigerated for 2 days.)
