Lemon Shaker Pie Recipe

Meyer Lemon Shaker Pie Recipe from Tartine

Written by Becky

As you may already know, I’ve really only had one craving thus far in my pregnancy…tart citrus fruits.  So, when someone handed me this recipe for a Meyer Lemon Shaker Pie created by one of my all-time favorite bakeries in San Francisco, Tartine, I knew I had to try it.Tartine Lemon Shaker Pie Recipe

Over the weekend, I celebrated with a few girlfriends who are also pregnant.  We snacked on this pie and hot tea as we talked for hours about becoming mommys and the crazy process of labor and delivery.  With this being my first child, I have so much to learn.  Here’s the advice I’m taking to heart:

• Every woman is different and ever labor experience is unique.

• Read positive stories.  If you come across a negative, see what you can learn, but don’t dwell on it.

• Read a labor book or two then start on the parenting books.  Labor lasts hours while parenting lasts a lifetime.

• Think of the things that calm you and incorporate those into your labor experience.  (For me, it’s definitely bubble baths and music.)

Tartine Lemon Shaker Pie Recipe

One thing that I love thinking about is that women all over the world are having babies, some in much less comfortable environments than mine.  I am grateful that our bodies were designed to bear children.  As I enjoy every stage of pregnancy I am also looking forward to joining in with women, who for generations have felt the pains and glory of childbirth.

Here’s the recipe from Tartine for their Lemon Shaker Pie. The meyer lemons and local eggs from this recipe are both from Liberty Heights Fresh, a great place to find seasonal produce and specialty groceries.

If you have any positive advice or stories of childbirth or having your first child, please feel free to comment!

Lemon Shaker Pie Recipe

Meyer Lemon Shaker Pie Recipe from Tartine

Rating: 51

Cook Time: 45 minutes

Serving Size: 8 slices

Ingredients

    flaky tart dough
  • 1/2 tsp salt
  • 75 ml water (about 1/3 cup), very cold
  • 227 g (about 1 and 3/4 cup) all purpose flour
  • 150 g (1 stick plus 2.5 tablespoons) unsalted butter, very cold
  • lemon filling
  • 2 medium meyer lemons (see note* if you use regular lemons)
  • 2 cups sugar
  • 4 large eggs
  • 1/4 tsp salt

Instructions

    Flaky Tart Dough
  1. In a small bowl, add the salt to the water and stir to dissolve. Keep very cold until ready to use. Put the flour in the food processor bowl. Cut the butter into 1-inch pieces and scatter the pieces over the flour. Pulse briefly until the mixture forms large crumbs and some of the butter is still in pieces the size of peas. Add the water-and-salt mixture and pulse for several seconds until the dough begins to come together in a ball but is not completely smooth. You should still be able to see some butter chunks. On a lightly floured work surface, shape the dough into a ball, then flatten to a disk 1 inch thick. Wrap well in plastic wrap and chill for at least 2 hours or for up to overnight.
  2. for the Lemon Filling
  3. Slice the lemon paper-thin, discarding the thicker stem end and any seeds. Put them in a nonreactive bowl (stainless steel or glass) and, using a spoon or your hands, toss with the sugar. Cover and let sit at room temperature for at least 3 hours or for up to overnight. If any seeds are still left, they will usually float to the top, where they are easily fished out. If you are using the more tender-skinned Meyer lemons, you can proceed to the next step without letting them sit, as the skins don't need the sugar to tenderize them.
  4. On a floured surface or between two pieces of plastic wrap, roll out the tart dough to fill a 10 inch tart or pie pan.
  5. Line a 10-inch tart pan (the kind with a removable bottom) with the tart dough, easing it into the bottom and sides and leaving a half-inch overhang. Set aside.
  6. In a small bowl, whisk the eggs and salt together until blended. Add the eggs to the lemon mixture, mixing thoroughly. Pour the mixture into the pastry-lined tart pan. The mixture will be very liquid, so you must evenly distribute the lemon pieces in the pan.
  7. Using your hands press the edges of the tart dough into the edge of the tart pan causing the dough to tear right at the edge.
  8. Then use a small pastry brush to take some of the egg liquid from the pie to brush the rim of the pastry so that it comes out with a nice shine.
  9. Chill for about 30 minutes. (Chilling the assembled pie is to firm up the pockets of butter in the dough, so that when the pie is put into the oven, the butter pockets will melt, creating the flaky texture you want in your finished dough.) While the pie is chilling, position a rack in the lower third of the oven and preheat the oven to 350F (180C).
  10. Line a baking sheet with aluminum foil or parchment paper and place the tart pan on the lined baking sheet. Bake the pie until it is light gold on top and filling is bubbling about 45-50 minutes. If the top is coloring too quickly, place a piece of foil or parchment loosely over the top. Let the pie cool completely before slicing to allow the filling to set properly. Serve at room temperature or slightly warmed (though the pie needs to cool completely for the filling to set up, it can be warmed up a little in the oven before serving). The pie will keep in the refrigerator for up to 4 days.

Notes

*if you are not using Meyer Lemons you must allow the lemons and sugar to sit for at least 3 hours, covered, or over night, so that the lemon rind softens. For Meyers, you can proceed to the next step, as they have much thinner skin.

http://www.thevintagemixer.com/2013/01/meyer-lemon-shaker-pie-recipe-from-tartine/

If you, or someone dear to you, is gluten free, try this lovely version of Shaker Citrus Cheesecake Tart by A Full Life.

Comments (23)

  1. A big YES to all of those pregnancy tips – the best thing you could ever do is stay positive and really enjoy it! If you’re looking for a good pregnancy book I’d recommend “The Girlfriend’s Guide to Pregnancy.” It’s HYSTERICAL, very true, and not overflowing with all of the scary medical stuff. It feels like you’re just sitting down with a good friend and talking about the real parts of having a baby.

    And this pie? I just don’t think I could bring myself to share it ;)

  2. I had CRAZY citrus cravings with Violet, but just in my first trimester. This pie looks amazing!

    I absolutely love that thought about labor vs. parenting books. So true…

  3. I craved citrus as well with both my boys. Especially JJ. I read all the books I could get my hands on when pregnant with E and I realized only after having him that none of them really “prepared” me. Each birth is unique and only when you’re all done will you know what your story is. Enjoy your pregnancy, listen to your body and everything will fall into place as it should. :)

  4. Thanks for sharing the link! Funnily enough, I made that tart with a very pregnant Joy in hopes that she could have it during delivery and then it didn’t last the first day :) Your pie looks delish, by the way! Beautiful pictures and story, as always n

  5. This tart looks delicious! Gotta love pregnancy cravings. :) I craved pancakes like crazy. If ever you wake up in the middle of the night with a pancake hankering, let me know, I’ve got a great recipe for one pancake!

  6. Those tips are right on the mark. You’re doing everything right, Becky, and I know it will be a smooth ride for you…one that ends with a beautiful baby. In the meantime, keep up with the citrus craving because I’m loving this dessert!

  7. That tart looks amazing! I craved fruit and citrus all throughout my pregnancy…definitely a good (healthy) craving to have! :-)

    I totally agree with you about focusing on the positives during pregnancy. Many of the pregnancy books I read just freaked me out more than they helped! I took a hypnobabies class before giving birth and it was by far the best preparation for me.

    One of the most important things that I learned from the whole pregnancy and birth process is to be flexible and open, because no matter how much I learned and how much I planned, my body and my baby were the ultimate teachers about what I needed to know. Things didn’t always go according to plan but it all turned out ok!

    Here are a few of the books I would highly recommend for pregnancy, labor, and parenting.

    –Birthing From Within by Pam England and Rob Horowitz
    –The Complete Book of Breastfeeding, 4th Edition by Laura Marks (so wonderfully helpful if you are planning to breatfeed!)
    –The Happiest Baby on the Block by Harvey Karp
    –Many of the books by Denise and Alan Fields were incredibly informative, including Baby Bargains 9th ed. and Baby 411 5th ed. The Baby Bargains book helped me make good choices for baby products/supplies out of the millions of choices available :-)
    –Super Baby Food by Ruth Yaron. This book is quirky and chock full of information about feeding your baby. My copy is so dog-eared it’s not even funny.

    Also, while not strictly a “parenting” book, Bringing up Bebe by Pamela Druckerman is an interesting and fun read.

    • love all of these recommendations!!! I will be looking into each one of them. Thanks so much for taking the time to share then with me!! I have so much to learn :)

  8. You are already starting on the right foot, taking meaningful and lasting advice to heart. My favorite pregnancy book with many positive stories was Ina May’s Guide to Childbirth, and my favorite parenting book thus far is Simplicity Parenting. Beautiful tart!

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