SHAKE & BAKE

Shaker lemon pie is one of our absolute favourites. We have an old fella named Laurrie who drops off crackingly good Meyer lemons to us, which work fabulously well in this recipe because of their softer skin. You really need to start this recipe the day before, and bake just before serving, as it is irresistibly good warm!

MAKES SIX 10 CM (4 INCH) PIES, OR ONE 20 CM (8 INCH) PIE

4 lemons

250 g (9 oz) caster (superfine) sugar, plus extra for sprinkling

4 eggs

pinch of sea salt

1 quantity of puff pastry

1 egg, lightly beaten

Cut the lemons in half across the middle. Remove the seeds and place the lemons in the freezer for half an hour. Slice as thinly possible, using a mandoline if you have one, and place in a stainless steel bowl. Add the sugar, cover and leave overnight.

The next day, lightly whisk the eggs with the salt. Now add the lemon slices — juice, peel and all.

Have a 20–25 cm (8–10 inch) tart mould or pie dish at the ready, or six 10 cm (4 inch) ones.

Roll out the pastry to about 3 mm (¹/₈ inch) thick and line whichever tart moulds or pie dishes you decide to use. Lightly press the pastry into the mould or moulds, making sure to get right into the corners.

Fill the pie shell or shells with the lemon mixture. Top with a pastry lid and crimp the edges. Leave to rest in the fridge for 1 hour.

Preheat the oven to 200ºC (400ºF/Gas 6).

Brush the top of the pie or pies with beaten egg and sprinkle with extra sugar. Bake for about 25 minutes for small pies, and 35–40 minutes for a large pie.

If you can resist, cool slightly before eating, but I doubt you’ll be able to!