I need some advice.
I would like to make a Shaker lemon pie in a couple of weeks. I know for a fact that I will not be able to use the highly recommended Meyer Lemon. I live in Korea. I am going to have to use regular lemons. So, I was thinking about zesting the lemon and then supreming the flesh- avoiding the pith all together. Then follow the recipe- a 24 hour soak in a sugar mixture. Do you think I will yield the same results without the pith?
I really want to make this (it is for my birthday, I am subbing this for cake this year). So, if you do not think the method above will work, can you give me your suggestions?