Ohio Shaker Lemon Pie
Celebrate the timeless charm of Midwest baking with this Ohio Shaker Lemon Pie, a dessert that puts simplicity and bold citrus flavor front and center. Featuring whole lemons sliced paper-thin, macerated in sugar, and baked into a golden, flaky double crust, this pie offers a unique balance of sweet and tangy with every bite. The addition of eggs creates a custard-like filling that perfectly complements the vibrant lemon slices, while a touch of optional melted butter lends a luxurious richness. With just a handful of pantry staples and a rustic yet elegant presentation, this pie is as much a feast for the eyes as it is for the palate. Perfect for spring gatherings, holidays, or any occasion that calls for a slice of sunshine, this Ohio Shaker Lemon Pie will quickly become a family favorite. Best served at room temperature or slightly chilled, it pairs beautifully with a dollop of whipped cream or a dusting of powdered sugar.
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Recipe Information
Ingredients
- 2 whole lemons
- 2 cups granulated sugar
- 4 large eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter (optional, melted)
- 2 discs pie crust (for a double-crust pie)
Instructions
Wash the lemons thoroughly to remove any wax or residue, then pat them dry.
Using a sharp knife or a mandoline, slice the lemons as thinly as possible, removing seeds as you go.
In a medium mixing bowl, combine the lemon slices and granulated sugar. Mix well, cover the bowl, and let macerate at room temperature for at least 4 hours, preferably overnight.
After the lemons have macerated, preheat your oven to 425°F (220°C).
In another mixing bowl, whisk the eggs until smooth. Add the eggs to the lemon mixture and stir well to combine.
Stir in the all-purpose flour and melted butter (if using) to help thicken the filling.
Roll out one of the pie crust discs and fit it into a 9-inch pie dish, trimming any overhang.
Pour the lemon filling into the pie crust, spreading it out evenly.
Roll out the second pie crust disc and lay it over the filling. Trim the edges, press to seal, and crimp decoratively if desired.
Cut a few small slits in the top crust to allow steam to escape.
Bake the pie at 425°F (220°C) for 15 minutes, then reduce the temperature to 375°F (190°C) and continue baking for an additional 35 minutes, or until the crust is golden brown and the filling is set.
Remove the pie from the oven and allow it to cool completely on a wire rack before slicing and serving.
Enjoy your Ohio Shaker Lemon Pie with a dollop of whipped cream or by itself!
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 51.4 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 94 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
