Shaker Lemon Tart
It’s no surprise that Siew-Chinn Chin appreciates this tart, which originates from the 19th-century Ohio Shaker community, where cooks were well known and respected for their baking skills. Shaker beliefs dictated that nothing be wasted, and indeed, every part of the lemon is used in the pie. This West Coast version uses Meyer lemons.
4 Meyer lemons
2 cups sugar
4 large eggs
2 tablespoons butter, melted
4 tablespoons sugar for sprinkling
One recipe for Chez Panisse Crunch Tart Dough (below)
Wash and slice lemons paper thin. Place them in a bowl and mix with the 2 cups sugar. Cover and let macerate for at least four hours, preferably overnight.
Beat eggs thoroughly with a pinch of salt and set aside.
Prepare dough and line tart pan as described in the dough recipe below. Spread macerated lemon slices evenly with the syrupy juice on top of the dough. Pour beaten eggs onto the lemon filling and stir gently so that the eggs are mixed in with the syrup, but without disturbing the lemon slices on the bottom.
Wet the edges of the dough in the pan and top with the second circle of dough, trimming to leave some overhang, which you can fold under the edge of the lower shell, sealing and fluting the edges together.… Read More