Have you heard of Meyer Lemons? They are a cross between a Lemon and a Mandarin Orange. Meyer Lemons are smaller than regular lemons and are slightly sweeter with just a hint of orange flavor. They are sold in Supermarkets in small bags:
I decided to try out Meyer Lemons in a pie. So I made my Shaker Lemon Pie, but using Meyer Lemons instead of regular ones. It came out great. I had to make some adjustments to the recipe for these little lemons, but the result was fantastic.
This Pie is for the true Lemon Lovers - it is as tart as it is sweet! Remember to prep the lemons a day ahead, because they need to macerate in the sugar for up to 24 hours.
Meyer Lemon Pie:
1 recipe Flaky Pie Crust
4 Meyer Lemons
2 Cups Sugar
Grate the zest from TWO of the lemons and put it in a large ceramic or stainless steel bowl (Just don't use an aluminum bowl since it can react with lemons, giving them a metallic taste). With a very sharp knife, slice the rind from all four lemons:
Cut the Lemons into thin, small pieces, being careful to remove all seeds as you go. (Have a towel handy to wipe up your board or your knife, because all that juice can get slippery!) Add the lemon pieces to the zest in the bowl. Add the sugar and salt, then stir well. Cover with plastic wrap and let sit overnight up to 24 hours (the longer the better).
After the lemon/sugar mix has sat for a long time, Preheat the oven to 425 degrees. In a small bowl, beat the eggs lightly and then add them into the lemon mixture. Stir well. Roll out your pie crust and line a pie pan with the dough. Pour in the lemon mixture (it will be liquidy).
Place the top crust gently on the lemon filling and crimp the edges of the pie crust. Cut vents into the top crust to allow steam to escape. Brush with milk and sprinkle sugar over the top crust. Bake at 425 degrees for 10 minutes, then lower the oven temp to 350 and bake an additional 40-45 minutes. (Check after 20 minutes to see if the edges need to be covered with foil to prevent overbrowning.)