Remember when I asked you about these?
This was step one in Meyer Lemon goodness: Shaker Pie. It's kind of like chewy lemon curd. I used the marble slab my friend gave me to roll out the dough, and it released it beautifully.
Meyer Lemon Shaker Pie
makes one 9" double crust pie
4 Meyer lemons
2 cups sugar
basic pie crust recipe for double-crusted pie
1 tablespoon milk
Sugar for top
Thinly slice three of the lemons (leave the peels on!), picking out any seeds as you go. Use a mandoline if you have one. Toss with the sugar, and half the juice of the remaining lemon and put in refrigerator for at least four hours, preferably 24.
Heat oven to 450°F. Grease a 9" pie dish or tart pan. Roll out half the dough into a circle and put in pan. Beat the eggs well and stir into the lemons mixture. Roll out remaining dough and top pie. Brush top with milk, sprinkle with sugar. Cut four vents for steam.
Bake for 15 minutes at 450°F. Turn the heat down to 350°F and bake for another 25-30 minutes or until the crust is golden.
Let cool for at least 30 minutes before serving.