Shaker Style Sliced Lemon Pie
Experience a slice of sunshine with this Shaker Style Sliced Lemon Pie, a timeless dessert that perfectly balances tart and sweet flavors. This pie showcases whole lemons—thinly sliced and macerated in sugar overnight—to create a filling that’s bursting with fresh citrus intensity and a touch of nostalgic charm. Nestled inside a flaky double-crust pastry and topped with a sprinkle of coarse sugar for a golden, sparkling finish, this pie is as visually stunning as it is delicious. Each bite offers a delightful medley of tangy lemon, rich buttery notes, and a crisp, caramelized crust. Perfect for citrus lovers, Shaker lemon pie is an elegant yet approachable treat that’s ideal for any occasion, from casual family dinners to festive gatherings. Break out your pie pan and savor this classic recipe that beautifully highlights the brilliance of simplicity and fresh ingredients.
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Recipe Information
Ingredients
- 2 large lemons
- 2 cups granulated sugar
- 4 large eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 recipe double-crust pie dough
- 1 tablespoon coarse sugar
Instructions
Wash the lemons thoroughly and slice them as thinly as possible. Remove any seeds from the slices.
In a medium bowl, combine the lemon slices and granulated sugar. Stir to coat the lemons evenly with the sugar. Cover the bowl with plastic wrap and let it sit at room temperature for at least 8 hours or overnight to macerate.
Preheat the oven to 425°F (220°C).
In a separate bowl, whisk the eggs until smooth. Add the flour to the eggs and mix until fully incorporated.
Melt the unsalted butter and stir it into the egg mixture.
Add the macerated lemon mixture, including the juices, into the egg mixture. Stir until evenly combined to form the pie filling.
Roll out the bottom crust of the pie dough and fit it into a 9-inch pie pan. Trim the excess dough, leaving about 1/2 inch of overhang.
Pour the lemon filling into the prepared pie crust.
Roll out the top crust and carefully lay it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few small slits in the center of the top crust to allow steam to escape.
Brush the top crust lightly with water and sprinkle with coarse sugar for a decorative touch.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 20 minutes.
Reduce the oven temperature to 375°F (190°C) and continue baking for another 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 on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 836 mg | 279% | |
| Sodium | 586 mg | 25% | |
| Total Carbohydrate | 488.9 g | 178% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 417.5 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 160 mg | 12% | |
| Iron | 6.9 mg | 38% | |
| 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.
