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Ohio Lemon Pie with Ginger

May 11, 2009

 

~ 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.

AND

Cut the lemons PAPER THIN or you’ll be chewing. 

 

 

Ohio Lemon Pie

 

                  with Ginger

 

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:

Lemon Slices

Lemon Zest

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

Then add:

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.

4 Comments leave one →
  1. June 7, 2009 6:20 pm

    Wow! Your crust looks perfect and so flaky! Which recipe did you use for the crust?

  2. Susan permalink
    June 7, 2009 7:23 pm

    Ok, Mary, you lured me in here with that georgous pie crust, now tell me more about it! You say you put a half cup of sour cream to the basic double crust recipe recipe. Does that mean you leave out the water and use the sour cream instead or do you sub part of the shortening or butter with it? Hmmmm? I’d love to make one that looks this flakey!

    I do occasionally use a pastry that uses sour cream instead of water, but it’s a press in crust for a single curst pie that requires a bit of blind baking. It is scrumptious but I’d love to know how you combine, roll amd bake this one.

    It’s just gorgeous!

  3. June 7, 2009 7:37 pm

    Why THANK YOU Susan & Memoria!
    You’ll be surprised when I tell you my oven has this nasty habbit of turning itself OFF whenever it wants to. So this crust had actually started melting before I even noticed that it was off (hence just one small portion of the crust is showing!).
    I used this crust recipe and just doubled it. I LOVE this recipe! It’s fail proof and tastes GREAT! http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/

  4. Susan permalink
    June 7, 2009 7:49 pm

    Ah HA! The smitten kitchen. I know it well. I am a big fan. Thanks, Mary. Meltdown and all, that’s still the best looking crust I’ve come across just about anywhere. Great photos.

    Thanks a bunch for the response. I’ll be watching for more great recipes from you!

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