Shaker Double Crust Lemon Pie
The Shaker Double Crust Lemon Pie is a timeless, citrus-forward dessert that celebrates simplicity and vibrant flavor. This unique pie stands out with its zesty filling made from whole, thinly-sliced fresh lemons, which are macerated in sugar to soften and sweeten their natural tang. The filling is then mixed with eggs and a touch of flour, creating a bright, custard-like texture encased in a perfectly buttery, flaky double crust. Baking this pie is a sensory delight—its golden, bubbling surface releases an aroma that fills your kitchen with sunshine. With a prep time of just 40 minutes and an impressive presentation, it's perfect for gatherings or special occasions. Serve it on its own or with a dollop of whipped cream for an extra layer of indulgence. This Shaker Lemon Pie is a true celebration of bold, old-fashioned flavor that will transport your taste buds to citrus heaven!
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Recipe Information
Ingredients
- 2 whole Fresh lemons
- 350 grams Granulated sugar
- 4 whole Large eggs
- 2 tablespoons All-purpose flour
- 0.25 teaspoons Salt
- 2 discs Homemade or store-bought pie crust
- 1 tablespoon Unsalted butter
- Whipped cream (optional, for serving)
Instructions
Wash the lemons thoroughly to remove any wax or residue. Slice the lemons very thinly, removing the seeds as you go. A sharp knife or mandoline works best for this step.
Place the lemon slices in a large bowl and stir in the granulated sugar. Cover the bowl and let the mixture macerate at room temperature for at least 4 hours, or overnight for best results.
After the lemons have macerated, preheat the oven to 425°F (220°C).
In a separate bowl, whisk the eggs, all-purpose flour, and salt until smooth. Add this mixture to the macerated lemons and stir until well combined. This will be your filling.
Roll out one disc of pie crust on a lightly floured surface and fit it into a 9-inch (23 cm) pie pan. Trim any excess crust around the edges, leaving about a 1-inch overhang.
Pour the lemon filling into the crust-lined pie pan. Dot the top of the filling with small pieces of butter.
Roll out the second disc of pie crust and place it over the filling. Trim the edges, leaving another 1-inch overhang, then tuck the top crust over and under the edge of the bottom crust to seal. Crimp the edges decoratively, if desired.
Cut a few small slits in the top crust to allow steam to escape while baking.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 20 minutes at 425°F (220°C). Then reduce the heat to 375°F (190°C) and continue baking for an additional 30 minutes, or until the crust is golden brown, and the filling is bubbling.
Remove the pie from the oven and let it cool completely at room temperature before slicing to allow the filling to set.
Serve as is, or with a dollop of whipped cream on top for extra indulgence.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 384 mg | 17% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 46.8 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 137 mg | 3% | |
*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.
