Lemon Pi(e) : Bitter, Sweet, Tangy Goodness

I was inspired by Baked NYC's Lemon Shaker Pie, and having some lemons and Limoncello in the fridge.  This pie was specifically made for Pi day and was altered based on experimentation and a scavenge for ingredient replacements.

(No Need to Roll) Flaky Limoncello Crust:

• 2 1/2 cups of all purpose flour
• 2 sticks of unsalted butter
• 1/3 tsp of sea salt
• 1 tbs of granulated sugar
• 1/4 cup of Limoncello but you could use any other liquor or vodka
• 2 tbs of water

**There is no need for rolling, unless you feel the need to be needlessly redundant, like me.  I find that the need to not roll is a plus! You press the doughy mixture into the pie pan.**

Lemon Filling:
This is a two parts process
Part I:

• 4 "Paper thin" Sliced lemons
• 1 cup of brown sugar
• 1 cup of granulated sugar

Part II:

• 4 eggs
• 1 gelatin package
• 2 1/2 tbs of flour
• 1/2 stick of unsalted butter

Bake time 50 min. 
Prep time:  Freeze lemons for 2 hrs or while you watch a movie
Prep time: 30 min

Where do you obtain Limoncello?? You can make it! Or you can go to a wedding and hope it will be handed as a favor to the guests. 

(No Need to Roll) Flaky Limoncello Crust:

• 2 1/2 cups of all purpose flour
• 2 sticks of unsalted butter
• 1/3 tsp of sea salt
• 1 tbs of granulated sugar
• 1/4 cup of Limoncello but you could use any other liquor or vodka
• 2 tbs of water

1. In a large bowl whisk the flour, salt, and sugar together.
2. Cut the sticks of butter into (1/2")^3 cubes, more or less
3. Mix the butter in with the flour and with a pastry blender blend the butter in.  This will make the flour "water proof"
4. Add the Limoncello and mix evenly with you hands, add the water.

The mixture will not be dry or sticky (see images) your bowl will be clean.

Flour your pie pan...rolling the dough usually takes care of this.  I find that it is easier to remove the pie slices if you do.  Press the dough evenly to create the crust on to the pan as shown in the images.

Lemon Filling:
This is a two parts process
Part I:

• 4 "Paper thin" Sliced lemons
• 1 cup of brown sugar
• 1 cup of granulated sugar

Part II:

• 4 eggs
• 1 gelatin package
• 2 1/2 tbs of flour
• 1/2 stick of unsalted butter (melted)

Part I: 
1.  Wash four or five lemons and pat dry.  Place them in the freezer for 2 hours, till they are firm.
2. Remove a lemon at a time from the freezer and due to the lemon being partially frozen it will hold it's shape while being cut. Cut "paper thin slices" or as thin as you can.  The slices will be see-through-ish. DISCARD ALL THE SEEDS or save them for planting.
3. Let sit in the fridge overnight so the liquid can drain to the bottom.
4. In a bowl, mix the white and brown sugar, and toss in the lemons.  With you hands cover the lemon slices evenly with sugar.  You want to be gentle enough to not rip the lemons as you do this.  This will be a  syrup-like mixture.
5. Line the bottom of the crust with lemon slices, save the syrup for the filling.

Part II:
1. Preheat the oven to 350 F
2.In a bowl whisk the eggs, flour, gelatin pack, melted butter together.  Add the lemon syrup.  Add this mixture over the crust and lemons.
3. Crimp the edges of the crust in with your fingers.

Note: Gelatin is usually used for cold pies and requires boiling water, but in this process will not need boiling water because it will be baked in the oven.

The oven should be preheated at 350F.
1.  Place the pie in the oven for 30 minutes, and add sugar designs if you would like.

2.  Place pan in the oven for an additional 20 minutes.

3.  Remove from oven, let cool.  Refrigerate to continue to harden the filling for at least four hours.

4.  Remove from refrigerator, sprinkle granulated sugar, slice and eat. Decorate with confectioners sugar (optional)

ENJOY!