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Source: Martha Stewart Living, December 2003




Makes a 10" pie. 3 lemons, 3 cups sugar, 7 eggs, 1 egg white, 1/8 tsp salt

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How would you rate this recipe?
  • cyn122brown
    22 NOV, 2018
    I make this pie every year at Thanksgiving when my Meyer lemons ripen. They are very thin skinned, incredibly juicy, and sweeter than regular lemons. If you can't get Meyers, zest 2 regular lemons then section the fruits. I use my own eggs so the pie puffs up with a glorious golden color and is intensely rich.
  • cpilley91
    2 APR, 2018
    The pie turned out perfectly, loved the lemon taste,but it was way too bitter with the peel for myself and my family. I will make it again but will completely omit the peel.
    3 MAR, 2015
    Like many others, we found the peel to be too bitter and a bit chewy. The overall taste was wonderful and it set up and cut perfectly. I used Martha's pate choux pastry recipe and it also was perfect. I would definitely make it again, but omit all of the peel and just use the lemon itself.
  • MS11090944
    29 JUN, 2013
    I watched the video segment on this website and I noticed that Martha only used 2 lemons and never mentioned the other step with the additional lemons, as is listed in the recipie. Two additional lemons would make a watery filling. Perhaps just the peel would be good. You may have to experiment with the proportions. We're having it for the 4th of July so I will post the results. I LOVE a sour sweet lemon desert so I am anxious to try it. Martha was this a typographical error?
  • MS10498747
    7 MAR, 2013
    I have made this recipe numerous times and absolutely love it! I've never had a problem with it setting, but it's critical to let the lemons sit in the sugar overnight. Meyer lemons work best in this recipe as their rind is mellower, but regular lemons will work. Look for lemons with thinner skins or trim the skin back to the edge of the membrane in most places. I slice in my food processor with the slicing blade. Love the simple, straightforward punch of lemon in this pie!
  • MS10884451
    22 DEC, 2011
    As I found this to be soupy as well, I did find a great recipe on America's Test Kitchen. There approach is a little different, but it works. Sorry, Martha.
  • Mskye
    31 MAY, 2010
    I made this tonight and was extremely did not set and was literally like hot lemony soup, it was far too sweet and my guests said that the peels had a strange texture and a much too aggressive flavor. Overall, the only good part of the pie was the crust which I made with a recipe from Cooks.
  • pdog
    2 JAN, 2010
    This recipe didn't work. Maybe it would have if the peels had been cooked like a marmelade. Peels were tough and bitter. Overall taste was good if you ate around the peels.
  • zlenuj
    24 MAR, 2009
    what about using a mandolin for thinly slicing the lemons?
  • MS10498747
    28 FEB, 2009
    This wonderful pie was the hit of our Christmas celebrations (I made this for 3 separate parties). I cut the peel off all of the lemons (to reduce bitterness) and put them all through the food processor to cut very thin. It is important to let the lemons sit in the sugar overnight, 24 hours is best to slighty candy them and give them some shape when cooked. This pie has a very intense flavor - neither sour nor bitter nor sweet. Just intense. If you love lemon, you'll love this pie!

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