Kate Connally > wrote in message
...
> The Ranger wrote:
>> OHIO SHAKER LEMON PIE
>>
>> INGREDIENTS
>> 2 lemons
>> 1 ¾ cups sugar
>> pte brisée*
>> 4 large eggs
>> ¼ teaspoon salt
>>
>> METHOD:
>> In a large saucepan of boiling water blanch the lemons for 30
>> seconds, drain them, and rinse them under cold water. Trim the
>> ends of the lemons, discarding them, and cut [1] the lemons
>> crosswise into paper-thin slices. In a bowl cover the lemon
>> slices with the sugar [2] and let the mixture stand, stirring
>> [3] once after 1 hour, for 8 hours or overnight.
[snip]
> I have a similar recipe but I've never had the nerve
> to try it. I'm afraid the white pith of the lemons will
> give it a bitter taste I won't like. I know there's
> tons of sugar and I supposed it almost gets candied, but
> then I'm not a huge fan of candied citrus rinds of any
> sort. Small quantities I can eat but I'm thinking - "A
> whole pie of this stuff?" So can you taste the pith or
> what? Or is it more like marmalade where the taste of
> the pith is neutralized?

The pith is neutralized but the lemony zing is not so comparing it
to marmalade is _almost_ accurate... It's more runny; not as set
as a marmalade.

The Ranger