Shaker Lemon Tart

Shaker Lemon Tart

Published Tuesday, May 31, 2016

We love pies, here at SEEDS. Y’all know that at this point. One of our fabulous pie donors for this year’s Pie Social shared her homemade recipe with us. Thanks Vera Cecelski!

Shaker Lemon Tart
Pie Crust
1.5 cups of flour
1 teaspoon salt
1 tablespoon sugar
1 egg
4 oz of butter, diced small
Mix flour, salt and sugar. Cut in the butter, and then stir in the egg and about 4-6 T of ice water. Mix until it just sticks together, press into a disc and refrigerate for at least 1 hour before rolling. Roll out the crust, and put it onto a baking sheet.
2 lemons
1 egg
1/2 cup sugar (more or less as needed, to taste)
3 T flour
Thinly slice the lemons, peel and all, as thin as possible. Pick out the seeds. Pour sugar over the lemon slices and let them sit for at least 4 hours or overnight. Mix egg and flour into lemon slices, and put lemons into the center of the pie crust in a thin layer. Fold the edges over all around the crust to enclose the edges of the filling. Brush the top of the crust with leftover lemon syrup, or with milk, and top with coarse sugar.
Bake at 425 for about 20-30 minutes.

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