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  • Recipe Room  »  Shaker pie



    • 375g plain flour
    • 1 tsp fine salt
    • 250g cold unsalted butter, diced in 1cm cubes
    • 125ml ice-cold water
    • 550g lemons, scrubbed (3 large)
    • 420g white sugar
    • 4 eggs
    • 1 egg yolk
    • ½ cup Demerara sugar
    • whipped cream, to serve

    Shaker pie


    Preheat oven to 180°C. Combine the flour, salt and butter in a food processor and pulse until the mixture just comes together. Add the water then pulse several more times. Some butter pieces should still be visible. Turn out onto a lightly floured bench and knead lightly, then divide in two, flatten into discs, wrap well, and refrigerate for 3 hours.

    Zest the lemons using a microplane, then cut off the pith and discard. Using a very sharp knife, slice the lemons paper thin, discarding all seeds. Combine with the zest and white sugar, then set aside for 3 hours.

    Line a 24cm tart tin with one rolled-out disc of pastry. Stir the eggs into the lemon mixture and pour into the pastry shell. Roll out the remaining pastry disc and place on top, crimping the edges to seal. Brush with yolk and dredge with Demerara sugar, then bake for 40minutes, until deep golden. Allow to cool slightly, then serve slices with whipped cream.

    Submitted by
    Fast Ed

    Tips and Tricks

    • If you’re looking to keep lemons for longer than a week, place them in a thick plastic or zip-lock bag and store in your crisper. Lemons will last up to 4 weeks stored in this way.

    • If you haven’t got time to use up lemons in the kitchen, they also make for a great cleaning supplement in the rest of your house. Rubbing lemons onto aluminium will help brighten surfaces, while mixing 2 tablespoons of lemon with 1/2 cup vinegar and 1 litre of water makes for a natural window cleaner.

    • Store your eggs in their original cartons. Cartons prevent moisture loss in your eggs while protecting them from other flavours that may be absorbed from your fridge.

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