MAKES ONE 9" PIE
This sourish pie, with its marmalade-like filling, is said to have been a specialty of the Ohio branch of the Shaker community.
FOR THE FILLING:
2 large lemons
2 cups sugar
1/4 tsp. salt
4 eggs
4 tbsp. butter, melted
3 tbsp. all-purpose flour
FOR THE CRUST:
1 3/4 cups all-purpose flour
1 tsp. salt
10 tbsp. cold butter, cut into pieces
2 tbsp. vegetable shortening
1. For the filling: Thoroughly wash lemons, then dry with paper towel. Finely grate lemon zest into a bowl. Using a mandoline or a sharp knife, slice lemons very thin; remove and discard seeds. Add slices to zest and toss with sugar and salt. Cover and set aside at room temperature for 24 hours.
2. For the crust: Sift flour and salt together into a large mixing bowl. Use a pastry cutter or 2 table knives to work butter and shortening into flour until it resembles coarse meal.
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