In honor of Π (Pi) Day, I decided to make a Shaker Lemon Pie because not only are Meyer Lemons in season but the pie actually uses the entire lemon. (I know, no waste. It's the Shaker way.)
Because you're using the whole lemon, I guess the key here is definitely the Meyer Lemon, which is milder and has a thinner rind.
The recipe I found at Smitten Kitchen suggested using a mandolin but mine is either old or cheap because trying to cut paper thin slices just left me with a juicy mess. So I decided to skip trying to be a speedy ''ninja'' and opted to go with patient ''Tai Chi'' master and slice the lemons by hand.
You DO have to plan ahead for this recipe since the lemons need to macerate in sugary lemon juice for 24 hours.
But it's worth it! The end result is like eating a custard/marmalade love child -- which is a good thing.
I still have more lemons on hand so I'm going to try freezing the ''Day One'' lemon mixture. Will let you know in a couple months if summer Meyer lemon pie is doable.
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