Shaker lemon pie

These are some of the hilights of a shaker lemon pie I made. The Shakers, who lived in Pleasant Hill, KY, were kind of like Amish Quakers. They did not believe in having children, so they did die out, but their town in Pleasant Hill is a historical learning farm now, where they preserve some of the Shakers’ traditions—one of those being Shaker lemon pie. The Shaker Village was very close to a trade route on the Ohio river, where oftentimes, lemons would come in in the trade. The Shakers would rest thin slices of lemon in sugar for a long time and use that (plus eggs and flour) for the pie filling. Now, I’m still perfecting my recipe of shaker lemon pie, but this was one of my pies that I had made. The recipe basically is:
— two lemons sliced razor thin, rested in sugar for 24 hours-two weeks (still perfecting, but 48 hours is pretty good)
—Mix with four eggs, and two tablespoons flour
—Bake in your favorite crust for 30 minutes to an hour at 375F
—Always rest before slicing
For the crust in these pictures, I cut extra crust into daffodil shapes, and egg washed with food colored egg washes to paint on greens and yellow.
Play with your food, folks, it’s fun!