Lemon & Lime Shaker Pie
Lemon & Lime Shaker Pie
Buttery crust and a syrupy lip pursing middle , perfect mix of citrus fruit and syrup, so if you’re not into a chocolate dessert this is the one for you.
Can you imagine turning up at a summer BBQ with this beauty? i think the only thing that you’d need to do , is write a note to sit next to it telling people that it’s tangy.
I wont lie, if i have a choice of a chocolate dessert over a citrus, you know I’m going to choose chocolate every time, but it doesn’t stop me wanting to make a great dessert for those who love it!
This is the one!
It’s easy to make, easy to travel if you need to take it somewhere and most of all, it’s a crowd pleaser.
The all butter pastry is really delicate but tastes divine. It may cause a little problem when rolling out, but don’t worry too much about it. If it breaks when lining the serving dish, no panic, just patch it up.
Go on, give it a go and enjoy your sweet life!
Sweet and tart filling surrounded by a light pastry
What You Need
A mix of lemons and limes - 3 or 4 of each
400g Castor sugar plus more for decorating
4 large eggs – beaten
1 beaten egg for egg wash pastry top
3 tablespoons plain flour plus more for rolling out pastry
60g Butter - melted
1/4 teaspoon Malden sea salt
Cut the lemons and limes as thin as possible .
Pastry
250g butter – room temperature
350g plain flour
100g castor sugar
Cold water – to bind if necessary
Wafer thin slices of lemon & lime - See Tip Box
If the pastry break, just patch it
How It’s Done
Wash the lemons and limes.
Once washed, zest the rinds of all the fruit and place the zest into a bowl.
Slice all of the citrus wafer thin, throw away the ends and the pips– See Tip Box
Place all the fruit in the bowl with the zest, cover with the sugar and stir gently to completely mix.
Cover the bowl in wrap and leave in the fridge for no less than 4 hours, stirring occasionally. Overnight is better – See Tip Box
Add all of the pastry ingredients, except the water, to a food processor and mix until it all comes together.
If needed, add drops of water to the mix until you get a smooth pliable consistency.
Remove from the food processor, wrap and put it aside for 15 minutes rest. – See Tip Box
Heat the oven to 180c
Once the pastry has rested, cut in half and roll half out the pastry out to fit your pie dish.
To your lemon, lime and sugar mixture add the four beaten eggs, the melted butter, flour and Malden sea salt.
Mix it really well and pour it into the pastry bottom.
Roll and cut the pastry lid to fit, crimp all the way around the edges to seal them and cut two or three small holes in the top to let the steam out.
Glaze the top of the pie with the beaten egg, sprinkle castor sugar on the top and bake for 20-30 minutes– See Tip Box
Once cooked, leave to cool for 40-60 minutes
Serve with a sprinkling of sugar on the crust
Crimp the edges
Tip Box
Pastry – a) Before adding water, make sure all the pastry crumbs come together into a ball in the food processor. The butter may be enough.
b) You want the pastry quite pliable so it doesn’t break too much when rolling it or adding it to your pie dish. Add the water drops at a time, and mix in between so that it doesn’t get very wet.
c) If it’s too hot to rest your pastry out of the fridge, set it in the fridge to rest but make sure you take it out of the fridge before rolling so that it becomes pliable again.
d) If you want to be fancy, you can plait the pastry for the top, cut holes in it or do a lattice pattern pastry top.
e) My all butter pastry is very delicate to handle but tastes amazing. But if you have a great sweet pastry recipe that you prefer, use that instead.
Lemons & Limes- a) The thinner you can slice your citrus fruit the better it will turn out.
b) When resting in the fridge, there is a much better outcome if they are left overnight, stirring 3 or four times.
Ovens – a) All ovens vary so adjust your cooking time accordingly.
b) Once cooked, the pie should have a golden brown top and it may even have some of the caramelised filling showing .
A thing of beauty
One slice or two?
