Oh My, Simple Smoked Lemon Pie
- 2 lemons
- 2 cups Sugar
- 4 eggs
- 1 tablespoon cornstarch
- 2 pie crusts OR make your own Flaky Crust, Recipe Included with Optional Ingredients Below
- 1 1/2 cups sifted flour
- 1/2 teaspoon Salt
- 1/4 cup cold butter
- 1/4 cup lard
- 4-6 ounces cold water
Saturate The Lemons
- Slice the Lemons as thin as possible, using a mandolin if you have one.
- Remove seeds and place paper thin lemon slices in a bowl.
- Mix sliced lemons with 2 cups sugar. Cover with kitchen towel and leave at room temperature for 24 hours, stirring occasionally.
- For awesome syrupy lemons, allow the lemons to sit for a full 24 hours, up to 2 or 3 days if at all possible.
Make Pie Crust
- Mix together dry ingredients in a medium mixing bowl.
- Cut in butter and lard.
- Slowly add water, mixing well, until dough is the proper pie consistency.
- Divide the dough in two pieces (with one half slightly larger than the other). Form each into a round shape, and place in the refrigerator for 30 minutes.
- Remove from refrigerator, and roll the larger portion an inch or two larger than your pie tin, then line the pie tin with the dough.
- Roll the second ball of dough about one inch larger than your tin (this will serve as the top crust). Chill both in the refrigerator while you prepare your filling.
Assemble the Pie
- Beat 4 eggs and then mix in 1 tablespoon cornstarch.
- Mix the lemons and any accompanying syrup or juice into the egg mixture.
- Pour the mixture into the unbaked pie shell. Add the top crust and cut small vents for releasing steam.
- Place in a 375-degree grill using Cookinpellets 100% Black Cherry or Cookinpellets 100% Hickory for 20 - 25 minutes (the crust should turn light golden), then reduce heat to 350 degrees.
- Bake at 350 degrees for 20-25 additional minutes, or until a knife inserted into the pie comes out clean.
- Allow pie to cool for an hour, then DIG IN!
The secret to this pie is slicing the lemons paper thin, and allowing them to sit in the sugar for as long as possible. To assist in cleanly and thinly slicing, briefly freeze lemons.
Baking the pie on the pellet grill with 100% Black Cherry Pellets gives a mild smoky flavor, while using 100% Hickory Pellets will give the pie a bolder smoke flavor. Both pair well with the lemon and help offset some of the sweetness!
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