Coconut and Shaker Lemon Pie


Our adventure begins with Meyer Lemons, which are divine, sweeter than. I had made Ohio Shaker Lemon pie several times after moving to California, but not in recent memory. I recall making a delicate pie crust, with decorative lemons encrusted with large grain sugar, but i can’t seem to find the photo.

The colleague who brought the lemons to the office is no longer with the company. My lemon tree has brought forth lemons, but never quite enough that i wanted to surrender them to pie. And now i’m not eating pie crusts. Lemons

But a member of our meeting brought lemons from their tree, just as i bought a few (and soon our tree will have some fully ripe). I’ve an abundance of lemons: i must make the pie! I started the lemons macerating on Friday.

For a crust, i found this coconut flake crust. When it came time to make the crust, i found i didn’t have the two cups of coconut, just one. I added 2/3 cup glutinous rice flour and 1/3 cup coconut flour, 1/3 cup vegetable oil spread, and some dribbles of soy milk. I used the pastry cutter to mix in the spread until it was crumbly, and then added enough soy milk to make the dough ball up. I pressed most of the mixture in a greased glass pie pan, reserving about half a cup. I baked the crust ten minutes at 350° F.

I filled the crust with the lemon-egg mix soon after taking it from the oven and crumbled the rest of the coconut mix on top, gently floating it on the egg-lemon mix, then baked as directed — 450&deg then 375°. did need to put foil on the top to protect the crust from over browning.

Shaker Lemon PieShaker Lemon Pie

It turned out quite well. It’s an intense pie, with the lemon rind tasting like sunshine, and the lemon curd filling rich and flavorful. The coconut crust is a little tough, but not crumbly. I think a little less rice flour or perhaps regular instead of glutinous rice flour might have made a slightly more tender crust.


Comments are closed.