Shaker Lemon Pie
Bright, tart, and irresistibly sweet, Shaker Lemon Pie is a vintage dessert that celebrates the simplicity of fresh ingredients. This dazzling pie is made with thinly sliced whole lemons—peel and all—which are macerated in sugar to soften their tangy bite and release their natural juices. Combined with a creamy egg custard, this filling is encased in a flaky, golden double crust for the ultimate balance of texture and flavor. Perfectly suited for lemon lovers, this timeless recipe requires just a handful of pantry staples and comes together with minimal effort. Whether served at room temperature or chilled, this citrus-forward treat is a showstopper that's destined to be the star of your dessert table.
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Recipe Information
Ingredients
- 2 whole lemons (preferably organic)
- 2 cups granulated sugar
- 4 large eggs
- 2 tablespoons all-purpose flour
- 0.25 teaspoons salt
- 2 tablespoons unsalted butter
- 1 double pie crust (homemade or store-bought)
Instructions
Wash the lemons thoroughly and dry them. Using a sharp knife or mandoline, slice the lemons very thinly, removing any seeds as you go.
In a medium bowl, combine the lemon slices and granulated sugar. Mix well to ensure the lemon slices are fully coated in sugar. Cover and let this mixture sit at room temperature for at least 4 hours, or overnight in the refrigerator, to macerate.
Preheat your oven to 425°F (220°C).
In a large mixing bowl, beat the eggs until well blended. Stir in the all-purpose flour, salt, and melted butter until the mixture is smooth.
Add the macerated lemons (including all the liquid) into the egg mixture. Mix thoroughly to combine.
Roll out one half of the pie crust and fit it into a 9-inch pie dish. Pour the lemon filling into the crust, spreading it evenly.
Roll out the second half of the pie crust and place it over the filling. Trim any excess dough, seal the edges, and crimp decoratively. Cut a few small slits in the top crust to allow steam to escape.
Place the pie on a baking sheet to catch any potential drips. Bake the pie at 425°F (220°C) for 15 minutes.
Reduce the oven 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 bubbling.
Remove the pie from the oven and let it cool completely on a wire rack to allow the filling to set before slicing. Serve at room temperature or chilled.
Nutrition Facts
Calories |
2616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 1277 mg | 56% | |
| Total Carbohydrate | 476.3 g | 173% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 404.9 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 160 mg | 12% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 508 mg | 11% | |
*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.
