Fwd: Sweet Savvy #233 - Simple Shaker Lemon Pudding/Pie

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debraTo: cyndikrallSent: 1/30/2009 5:42:16 A.M. Pacific Standard TimeSubj: Sweet Savvy #233 - Simple Shaker Lemon Pudding/Pie

 

 

30 January 2009 Greetings! As my backyard lemon tree is sagging with fruit, I went looking for lemon recipes this week. I found an interesting old Shaker recipe for a pie that has a custard filling using the whole lemon--peel and all. I remembered eating this pie years ago at the Shaker Village of Pleasant Hill in Kentucky (see it on their menu). We stayed overnight at the Inn and had dinner in the restaurant. I bought some measuring spoons made by hand from wood. This place is worth a visit. The original pie is made by putting the filling between a bottom and top pastry crust. But I like eating the filling plain as a pudding, with whipped cream. The pudding could also be served over cake or ice cream. It's just a wonderful celebration of lemon! The original called for white sugar, of course, but I made it with agave. You could substitute powdered unrefined cane sugar, maple syrup, or honey and the results should be the same. You can also add more sweetener if you want. I've used half the amount of sweetener of the original recipe here. If it looks like ingredients are missing, they're not. This really is the recipe. And it makes a beautiful lemon custard. Remember, Shakers are all about simplicity. If you want to make a pie, here are some recipes for pie crust (you'll have to double the recipes if you want to make the original two-crust pie). * Sweet Butter Crust* Sweet Butter Crust with Nuts* Coconut Pie Crust* Nancy's Flakey Wheat-Free Pie Crust* Nut Crust

SIMPLE SHAKER LEMON PUDDING/PIE makes 8 servings 2 large lemons1 cup agave4 eggs

 

Leaving the rind on, slice the lemons very thin, and remove seeds. (You can leave the slices whole, as in the original recipe, or cut them into bite-sized pieces, which I wish I had done). Place the lemon slices in a bowl, pour the agave over them, and mix. Place a plate on top of the bowl. Let stand overnight, or at least 3 hours. The longer it sits, the softer the rinds become. After the lemons have sat, but before you proceed to the next step, pour the lemon mixture into a shallow bowl or pie plate and look for seeds again. Seeds you missed before will be liberated during this process and floating around. Preheat the oven to 450 degrees F. Beat the eggs in a separate bowl and then add them to the lemons and mix. To make pudding: Pour the mixture into a baking dish. To make pie: Line a pie pan with half of the pastry for a two-crust pie, then pour the lemon mixture in and top with the other crust. Crimp the edges together and cut several vents in the top. Bake for 15 minutes at 450 degrees F, then reduce the heat to 375 degrees F and bake for an additional 20 minutes, or until a knife inserted in the center comes out clean.

 

 

for more recipes and information on sweeteners and health, visitsweetsavvy.com got a question? want to share a recipe?, visitSweet Savvy Q & A Blog links to websites that sell natural sweeteners

 

SWEET SAVVY ~ NATURAL SWEETENER RECIPES is a weekly sampling of scrumptious sweets from Debra Lynn Dadd. All recipes are made only with natural sweeteners ~ no refined white sugar or artificial sweeteners. All ingredients mentioned can be purchased at natural food stores. more... The intention of this newsletter is to introduce readers to natural sweeteners of all kinds. The only intent is to show how natural sweeteners can be used to make a variety of favorite sweets. If there are ingredients in these recipes you choose not to eat, please make the appropriate substitutions. © copyright 2007 Debra Lynn Dadd.

 

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