Ohio Lemon Pie with Ginger
~ Mary ~
Sam, Emma & I LOVE lemons……Lemon Bars to be exact. We needed to switch it up for us and since I’ve never REALLY worked with Meyer Lemons now was the time. A little research on them pulled up that they are a little less sour and a little thinner skinned than regular lemons and perfect for dessert. The Joy of Cooking came in handy with a pie recipe as a base.
Ohio Lemon Pie is also know as Shaker Lemon Pie. I went over to Smitten Kitchen to find out what she’s made with Meyer Lemons and found the same pie recipe there. I switched it up a little bit by adding FRESH ginger, honey and blood oranges. Why? Because ginger and lemons just go together and there were these oranges that were fading. Why did I have them……. I needed to find out what all the fuss was about – I kept reading blood orange this and blood orange that. My assesment – it’s an orange, tastes just like a regular orange – it just is prettier on the inside.
Plan ahead with this one – the sliced lemons need to sit overnight with the sugar.
Cut the lemons PAPER THIN or you’ll be chewing.
Ohio Lemon Pie
Pie Crust – use a basic DOUBLE pie crust recipe. I add a 1/2 Cup of sour cream to the dough! Once you try it you won’t make anything different!
Zest 2 Meyer Lemons
Slice the Lemons PAPER THIN
Optional to add one peeled orange also sliced thin.
Combine in a Ziploc bag:
¼ Cup Honey
1 and 3/4 Cup Sugar
1/2 tsp Salt
1/3 Cup Ginger peeled and sliced in matchstick slivers.
Marinade overnight on the counter.
Whisk together well:
4 Large Eggs
1/4 Cup Melted Butter
3 Tbsp Flour
Stir in the lemon mixture.
Pour into crust.
Put on top crust and crimp edges and cut vents.
Optional to brush with egg white and sprinkle with sugar in the raw.
Bake at 425 for 30 minutes.
Reduce to 350 and bake another 20-30 minutes or until inserted knife comes out clean from the center.