Lemon Shaker Pie
Makes 1 (9-inch) pie
  • 2 large lemons
  • 2 cups plus 2 tablespoons sugar, divided
  • 1 (14.1-ounce) package refrigerated piecrusts
  • 5 large eggs, divided
  • ¼ cup butter, melted and cooled slightly
  • 1 tablespoon water
  1. In a large bowl, zest lemons. Using a sharp knife, remove as much white pith as possible without removing any of the lemon flesh; discard pith. Wrap lemons in plastic wrap, and freeze for 15 minutes (this makes them easier to slice).
  2. Thinly slice lemons, using a mandoline if available. In bowl with lemon zest, place lemon slices and 2 cups sugar, tossing to combine; cover and let stand at room temperature for at least 6 hours or for up to 24 hours.
  3. Preheat oven to 425°.
  4. Unroll 1 piecrust, and fit into a 9-inch cast-iron skillet. In a small bowl, whisk together 4 eggs until frothy; whisk in melted butter. Whisk egg mixture into lemon mixture, and spoon lemon mixture into piecrust.
  5. Unroll remaining piecrust, and place on top of lemon mixture. Fold together edges of both crusts to seal, and crimp as desired. Cut 4 slits in top crust to let steam escape. Whisk together remaining egg and 1 tablespoon water, and brush egg mixture onto top crust; sprinkle with remaining 2 tablespoons sugar.
  6. Bake for 25 minutes. Reduce oven temperature to 350°, and loosely tent with foil. Bake until golden brown, about 20 minutes more. Let cool completely in pan on a wire rack.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/lemon-shaker-pie-recipe/