This is lemon at its finest.
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One of the best things about traveling to the United States is that each area has its own specialties when it comes to food. This cake originates from Ohio and is also called Lemon Shaker Cake. The Shakers are a religious group that lived largely apart from mainstream society. Part of his philosophy was that craftsmanship should be simple and high quality, and that applied to his food as well. The Shakers had communities in the United States, but were more settled in New England and the Midwest. Once upon a time there were two Shaker settlements in Ohio. Today there is only 1 Shaker town left in the United States, located in Maine.
Not unlike other Shaker treats I’ve grown up with, this lemon tart is bursting with flavor, with whole lemon slices swimming in a sweet filling and surrounded by a crumbly crust on top and bottom. If you love citrus, then this cake is a recipe to try.
With the shortcut of using 2 pre-packaged cake batters, this recipe is not difficult at all. But you will have to plan ahead when you realize this. To make the lemons and dissolve the sugar, you will need to combine the lemons, salt, and sugar in a bowl overnight to allow the flavors to meld.
The thinner you slice the lemons, the easier it will be to cut the cake, so keep that in mind.
After pressing one of the crusts into the pan, brush with a beaten egg. Then fill the cake with the filling, which is the lemon overnight mixture combined with the eggs and vanilla.
Then open up the top crust and cut a few slits in the top to let the steam escape. You’ll want to coat this cake halfway through baking to ensure it doesn’t get too brown on top.
You can serve this Ohio Lemon Pie with or without whipped cream for a delicious flavor experience. It’s easy to see why this recipe has been a regional favorite for so many years!
Ohio Lemon Pie
makes 8 slices
12h 30m preparation time
Cooking time 50 min
5 classified 5 out of 5 Rated by 1 reviewer
Allergens: wheat, citrus, eggs
- 2 medium lemons, seeded and very thinly sliced with peel
- 2 cups granulated sugar
- 1/8 teaspoon salt
- 2 frozen 8-inch pie crusts, thawed
- 4 eggs, room temperature
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons vanilla extract
- Place the lemon slices, sugar and salt in a bowl. Cover with plastic and let stand for 8 to 12 hours without touching or overnight.
- When ready to cook, preheat oven to 450°F. Beat eggs until fluffy. Line a 9-inch cake pan with first crust. Brush with the eggs. Pour the remaining eggs into the lemons and add the flour and vanilla. Mix well and pour into the crust. Top with top crust and cut off excess. Make a few cuts in the top to let the steam out.
- Bake for 20 minutes at 200°C, then lower the oven to 200°C. Cover with foil to prevent them from getting too dark and bake for another 15-20 minutes. Let cool for at least 2 hours before slicing. Serve with whipped cream or vanilla ice cream to taste.
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