Ohio Shaker Lemon Pie: almost a total disaster

04 Apr 2009 1 Comment

by crowpose in recipes

I have been waiting all year to make this pie, dammit.  It sounded so cool in my Joy.  Old-timey, really intriguing.  Just take two lemons, sliced paper thin, and macerate them in 2 cups of sugar for 1-2 days.  I thought it would be the perfect dessert for this time of year when there is really well and truly no fresh, tasty fruit available.

All seemed well.  The macerated lemons tasted great, like a thick lemonade.  Then I mix the lemon goo with 4 eggs, 1/4 c melted butter and 2 tbsp flour.   Pour into a pie crust and bake at 425 for 30 minutes, and 350 for another 20-30 minutes.

I was so excited, I could hardly wait for it to cool down to give it a try.

And, my gods and Jesus, the SOUR.  The sour was so sour, so intense it rendered the pie almost completely inedible.

I am mystified by this, because the baked pie was so much more sour than the unbaked pie.  I am really curious…. anyone know what is happening here?

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