Shaker lemon pies


  • Serves 4 people

  • 4 lemons, halved widthways, seeds removed
  • 280 gm white sugar, plus extra for scattering
  • 5 eggs
  • Rough puff
  • 300 gm (2 cups) plain flour
  • 170 ml milk
  • 150 gm chilled butter, diced to pea size
01   Place lemon halves in the freezer until firm (30 minutes), then slice as thinly as possible on a mandolin. Combine in a bowl with sugar, then stand at room temperature overnight.
02   Meanwhile, for rough puff, combine ingredients and 1 tsp fine sea salt in a bowl and mix to form a rough dough. Turn onto a lightly floured surface and roll out into a 15cm x 35cm rectangle. Fold one short side in to centre, fold opposite side in to meet it, then fold in half to form a book fold. Turn pastry 90┬ádegrees, repeat rolling and folding, wrap in plastic wrap and refrigerate to rest (30┬áminutes). Repeat rolling, folding and resting twice more and refrigerate until required.
03   Roll out pastry on a lightly floured surface to 3mm thick. Line four 11cm-diameter, 3cm-deep pie tins, allowing edges to overhang by 5mm, and refrigerate until required. Roll out pastry scraps to 3mm thick, cut out four 12cm-diameter rounds and refrigerate until required.
04   Preheat oven to 180C. Whisk 4 eggs and a pinch of salt in a large bowl, stir in lemon mixture, then divide among pie tins, distributing lemons and liquid evenly among tins (there may be a little mixture left over). Whisk remaining egg, brush a little over edges of pastry, top each pie with a pastry round, press edges to seal and crimp, then refrigerate to rest (1 hour). Brush tops with remaining egg, scatter generously with sugar and bake until dark golden (20-25 minutes). Serve warm or at room temperature.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.
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