What a beautiful pie, I love the shape of your tart pan! And I’m so happy you baked up that recipe, I’ve been wondering what it’s like. How did you like it?
Oh, I didn’t even mention the taste? My bad! I LOVE it. It is very lemony, quite intense. Some people might not like it. If you prefer British-style tart orange marmalade to American-style sweet orange marmalade, you’ll love Shaker lemon pie or tart. Also, be sure to add salt to the filling. Salt decreases your perception of bitter flavors, so it helps with the bitterness of the lemon rind.
The Meyer lemons have a wonderful floral, spicy aroma and are not as acid as regular lemons. Unfortunately they cost a lot more and are only available in a limited season (at least here in Wisconsin, where all lemons have to be shipped in). The season starts about now (November) and runs until February or March or so. More info here.
There are recipes for Shaker Lemon Pie in Rose’s Pie and Pastry Bible, Bernard Clayton’s Complete Book of Pastry, and Carole Walter’s Great Pies & Tarts. (The latter recipe uses part oranges and part lemons.) There are also several recipes on Martha Stewart’s Web site.