Shaker Lemon Tart

This uncomplicated lemon pie is a variation of one attributed to the Shakers, a religious community best known for their simple living philosophy and exquisitely designed furniture. It is said that Shaker cooks waste nothing, and if that is true, this tart is a perfect example of that ethos. The entire lemon (minus the seeds) is used – sliced thinly and macerated with plenty of sugar overnight – then baked with eggs and melted butter in a soft, flaky pastry. The end result is delicately-flavored and bright without the lip-puckering quality of most lemon desserts.

(This recipe calls for Meyer lemons, which are milder than standard lemons, but the traditional variety will do – the thinner-skinned the better.)



  • 2 lemons, preferably Meyer
  • 1 ¾ cups sugar
  • 3 eggs
  • 3 tablespoons pastry or all-purpose flour
  • 6 tablespoons salted butter, melted


  • 2 ½ cups all-purpose flour, plus more for dusting
  • ½ teaspoon salt
  • ¾ teaspoon sugar
  • 15 tablespoons unsalted butter (almost 2 sticks), very cold and cut into 1/4-inch cubes
  • ½ cup ice-cold water
  • 1 tablespoons milk
  1. The day before serving, prepare the filling. Wash and dry the lemons. Freeze them for 10 minutes and then slice them as finely as you can using a mandoline, meat slicer or very sharp knife. As you slice, pull out and discard any seeds. Place the lemons in a mixing bowl and toss with the sugar. Cover with a dish towel and set on the counter overnight.
  2. The next day, prepare the pastry: combine the flour, salt and sugar in a large mixing bowl. Using a fork or pastry cutter, work half of the butter into the flour until it resembles coarse meal. Quickly work the remaining butter into the dough until the biggest pieces are the size of lima beans. Drizzle in the water in several additions, tossing and mixing between each. (It should look rather ropy and rough.) Stop adding water when a few bits of dry flour remain in the bottom of the bowl; do not overwork the dough or it will become tough. Gather the dough into 2 balls and wrap each tightly with plastic wrap, then flatten into disks. Refrigerate for at least 30 minutes.
  3. Preheat the oven to 425 degrees. Unwrap a disk of dough, place between two sheets of plastic wrap and roll into a 9-inch circle, 1/8-inch thick. Trim the excess dough. Lay it on a cookie sheet, cover and refrigerate. Roll the second disk into an 11-inch circle, 1/8-inch thick. Trim the excess dough. Gently place the larger circle in a 9-inch tart pan, letting the excess dough rise up the sides (do not trim). Cover and refrigerate until needed.
  4. Using your hands, mix the eggs, flour and butter into the lemon-sugar mixture, squeezing the lemons as you mix. Pour the mixture into the dough-lined tart pan to just below the pan’s rim. Using the point of a paring knife, carve 4 to 6 holes in the crust of the small dough circle. Lay it on top of the filling. Roughly fold the edges of the bottom crust over the top circle. Brush with milk. Bake for 30 minutes, then reduce the heat to 350 degrees and bake for 20 minutes more. Cool completely before serving.

SHOP Cake, Pier and Tart Slicers at HOME Style and Decor

Universal Care Instructions


Acrylic:   Never use window or glass cleaner, ammonia products, or other chemical sprays on acrylic. Wipe with a clean, damp, non-abrasive cloth.

Glass:  Apply a simple glass cleaner and a soft, lint-free cloth as needed. Avoid getting chemicals on surrounding materials.

Wood:   Use non-absorbent coasters to protect surface. Dust often with a soft, lint-free cloth. Avoid saturating wood. Wipe with a slightly damp cloth to remove loose particles and dust. When necessary, use a mild soap and water to clean surfaces and finish with a dry cloth immediately.

Metal:    Use non-absorbent coasters to protect surface. Wipe occasionally with a soft, damp, lint-free  cloth. Finish with a dry cloth. Avoid using harsh chemicals or abrasive fabrics.

Marble:  Use non-absorbent coasters to protect surface. Wipe occasionally with a soft, damp, lint-free cloth. Finish with a dry cloth. Avoid using harsh or abrasive cleaners.

Bone:  Use non-absorbent coasters to protect surface. Wipe occasionally with a soft, lightly damp, lint free cloth. Finish with a dry cloth. Avoid using harsh or abrasive cleaners.

Resin: Wipe with a solution of warm water and dish soap using a soft, lint-free cloth. Rinse with water and dry completely to avoid water stains.

Linen: We recommend dry-cleaning this item to help retain its color and integrity. Spot-clean with a saltwater solution when necessary, though avoid using harsh chemicals. Iron on linen setting or when slightly damp.

Cotton/Canvas: Spot-clean with a soft-bristled toothbrush to preserve color. Machine-wash warm when necessary.

Hide: Dust off regularly. Spot-clean only when necessary with a mild, non-alkaline soapy solution. Do not leave it in exposed sunlight as it can cause the edges to roll up.

Natural Fibers: (jute, rattan, stick wicker, etc.): Wipe with a lightly soft, damp, lint-free cloth only. Avoid using harsh or abrasive cleaners.

Doormats:  To care for your doormat, simply shake, brush, or vacuum it clean. To extend the life of your doormat, it should not be exposed to rain, snow, or sun for long periods of time.

Antiqued Glass: Wipe delicately with a soft, damp, lint-free cloth as needed.

Teak: Clean regularly with a simple solution of water, mild soap, and vinegar to avoid mildew formation. Clean with a gentle brush. For concentrated stains, use a teak wood cleaner. To help retain it’s original color longer, use a tung oil or linseed oil.

Down:  Down products can be home cleaned, however this is a difficult and time consuming job as the drying process can take several hours. We recommend taking it to a professional cleaner who specializes in down. It is important to wash your items with a down specific soap. Never use liquid detergents or fabric softeners, as detergents may leave residues that will not rinse out and may wash away the natural oils of the down.

Sheets:  Do not use bluing agents or fabric softeners. Instead wash with LESS soap and pull from the dryer when still damp. Let air dry at end and fold properly for the longest life and softest feel.

What designers get wrong about landscape architects

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Great design takes more than just a good designer. There are often dozens of other professionals involved in the process, from electricians and plumbers to painters and architects. We reached out to three landscape architects—Keith WilliamsJanice Parkerand Ellen Tips—and asked them about the most common missteps designers make.

Keith Williams

Keith WilliamsCourtesy of Nievera Williams


“The misconception is often the overall scope of what we do. In most cases, people don’t realize that we’re not just dealing with plants. We’re involved in the infrastructure and civil engineering aspects like landscape lighting and irrigation—[everything] you see as soon as you step out the door, and [even] things that you don’t see or appreciate that much. There are a lot of aspects that interior designers don’t take into consideration, like the positioning of the house, exposure to sunlight and wind—and that’s what we’re thinking about all the time. I’ll never forget the project where we’d designed the pool, and the well-intentioned designer didn’t think it was long enough, so extended one end without telling us. What they didn’t realize was that the pool was on axis with the rest of the house, so when the pool was poured, it was then noticeably off-center. We had to fluff up the landscape to correct that. There’s a reason for all that we do, so communication needs to be clear.” —Keith Williams, Nievera Williams, Palm Beach

Ellen Tips

Ellen TipsCourtesy of Ellen Tips


“The most common thing I’ve noticed is that designers will have a very specific idea of what plants they want where without knowing the conditions that plant needs to grow. Maybe they want a plant that needs a lot of direct sunlight in order to thrive on a terrace that’s really shady. They’ll get ideas of what they want before actually talking to me and then I have to break down why it’s not going to work.” —Ellen Tips, Jane Gil Gardens, New York

Janice Parker

Janice ParkerSandrine Lee


“All too often, we all depend on communication using a digital exchange of drawings and video meetings. These are helpful and better than nothing, but they are not a substitute for old-school, in-person teamwork. A successful project is always dependent on the collaboration between the design teams, and our best outdoor spaces directly link to and enhance different rooms of the house, adding seasonality and more living space.

“It can sometimes seem like designers think we don’t understand geometry and the spatial allowances required for good furniture layouts. Landscape architects have varied training and expertise. When we specialize in residential, we carefully consider the use and functionality of our ‘outdoor rooms’ and site circulation. Working with an interior designer will help the overall layout of the outdoor living spaces, and as a team we can do our best work.” —Janice Parker, Janice Parker Landscape Architects, Greenwich, Connecticut

Header image is a Palm Beach project designed by Nievera Williams.


Blueberry Mascarpone Ice Cream



  • 2 cups fresh or frozen blueberries, thawed (about 12 ounces)
  • 2 tablespoons sugar
  • 2 tablespoons lemon juice
  • 1 container (8 ounces) Wisconsin mascarpone cheese
  • 1 cup sweetened condensed milk
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • Pinch sea salt


  1. Combine the blueberries, sugar and lemon juice in a small saucepan. Bring to a gentle boil over medium heat, stirring constantly; cook and stir for 5-8 minutes or until blueberries pop. Remove from the heat. Cool, stirring occasionally. Place berry mixture into a food processor; cover and pulse until almost smooth. Transfer to a large bowl.
  2. Beat mascarpone and sweetened condensed milk in a large bowl until combined. Add cream, vanilla and salt; beat until stiff peaks form. Gently fold into blueberry puree, leaving a swirl pattern. Spoon into an airtight freezer container. Cover and freeze for at least 6 hours or until firm. Remove from freezer 10 minutes before serving.

(When beating the mascarpone, take care not to overbeat as it could churn into a lumpy texture similar to butter.)


Bunny Rabbit Ice Cream Holder