Book of Days Tales

Today (29th February) is sometimes known as leap day, because it is the day that differentiates a leap year from ordinary years. More generically it is known as an intercalary day, a day that makes sure that the calendar and the revolution of the earth around the sun mesh. They are necessary in all calendars because the earth’s revolution around the sun is not exactly divisible into days. It’s about 6 hours more than 365 days, so every 4 years a day needs to be added to make things right. But . . . it’s not exactly 6 hours either. If it were, things would be ducky. Because it’s slightly less, a leap day is omitted in 3 years out of 400. The rule is that if a year is divisible by 100 but not by 400 it is NOT a leap year. So 1900 was not a leap year, 2000 was, and 2100 won’t be. I felt a little cheated when 2000 came around. Quirky though it sounds, I wanted to have that one year in my life that skipped being a leap year. Oh well.

Ann Lee, also known as Mother Ann, was born in 1736 on this date. She is sometimes credited as being the founder of the United Society of Believers in Christ’s Second Appearing, commonly called the Shakers. She was not. That honor should probably go to James and Jane Wardley, but Ann Lee was a vitally influential leader in the movement’s early days, especially in the United States.

I can’t think of a better recipe for today than Shaker lemon pie. This was my wife’s favorite, and I give her recipe from memory even though I never made it myself. It comes, originally, from a Shaker community cookbook she owned, but it’s easy enough to remember. It is simple, a little tart and a little sweet.

Shaker Lemon Pie

Choose lemons for this recipe that are as thin skinned as possible. If the skins are too thick it will not work. You will need a little under 1 lb of lemons. Cut off the ends of the lemons to expose the flesh. Discard the ends and slice the lemons as thinly as possible. You’ll need a really sharp knife to get them paper thin. Remove the seeds and place the slices in a non-reactive bowl. Mix the slices with 3 cups of granulated sugar, cover and let rest in the refrigerator overnight.

Next day preheat the oven to 450°F/230°C.

Grease a 9” deep pie dish and line it with pastry. Beat 4 eggs well and mix them with the lemon slices. Pour this mix into the pie shell, making sure there is a flat and even layer of lemon slices on the top. Bake for 15 minutes, then reduce the temperature to 375°F/190°C and bake for an additional 20 to 25 minutes, or until the eggs are set and the top is golden. Cover the pastry edge with foil if it begins to brown too quickly. Serve hot or cold.