Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
Labor Day
More Recipes Like This
Lemon Pie III
Lemon Chess Pie I
Pineapple and Lemon Pie
Lemon Sponge Pie I
Lemon Chess Pie II
MORE
Top Related Articles
How to Make Lemon Meringue Pie (Video)
Can you Bake a Cherry Pie?
Making a Lattice-Top Pie Crust
Making a Pie Crust, Step by Step
Making Apple Pie Filling
Making Fancy Pie Crust Toppers
Pie Troubleshooting Guide
Rhubarb: The Pie Plant
Pass the Pie
Crumb-Topped Pie (Video)
Related Collections
Lemon
Lemon Pie
Citrus
Custard and Cream Pies
Fruit Pies
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Shaker Lemon Pie
SUBMITTED BY:
POOKA75
"This is a very tart lemon pie using whole lemons (rind and all), sliced paper thin. It's for the TRUE lemon lover!"
RECIPE RATING:
Read Reviews
(11)
Review/Rate This Recipe
Original recipe yield 1 - 9 inch pie
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 lemons, thinly sliced
2 cups white sugar
4 eggs, beaten
1 recipe pastry for a 9 inch double crust pie
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight.
Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust.
Brush the top with milk and sprinkle granulated sugar on top.
Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Aug. 19, 2006 by AP
X
Full Review
AP
Aug. 19, 2006
All in all, this is an old, classic Shaker recipe... perhaps an acquired taste (given the texture/consistency), but most definitely an excellent pie. You may want to try using 3 lemons, and slice them paper-thin using a mandoline (rather than attempting to slice with a knife). Can adjust the thickness down with the mandoline. If the lemons are sliced too thick, there's a bitter aftertaste associated with the lemon rind; if sliced thinly enough, the taste is perfectly tart...and a nice balance with the sweetness of the sugar. Also, try adding a pinch of salt and a teaspoon of vanilla to the wet ingredients. Also, MUCH, MUCH better by leaving the sliced lemons/sugar mixture to marinate overnight (stirring occasionally)...rather than just a couple of hours; greatly improves the flavor. Brush the top of the pie crust with a bit of beaten egg...will make the crust more golden-colored.
Was this review helpful?
[
YES
]
10 users found this review helpful
All in all, this is an old, classic Shaker recipe... perhaps an acquired taste (given the...
MORE
MORE
Reviewed on Oct. 20, 2003 by DICKSIELEE
X
Full Review
DICKSIELEE
Oct. 20, 2003
The lemon rind presents a bit of a texture issue with this recipe. I really love lemon so for me it was not a problem. But for others who are not as enamoured with lemon, this is probably not the best lemon pie recipe.
Was this review helpful?
[
YES
]
5 users found this review helpful
The lemon rind presents a bit of a texture issue with this recipe. I really love lemon so for...
MORE
MORE
Reviewed on Mar. 17, 2003 by GRANNYROB
X
Full Review
GRANNYROB
Mar. 17, 2003
MANY YEARS AGO THIS WAS MY DAD'S FAVORIE PIE. AFTER HE PASSED AWAY I QUIT MAKING IT. AS THANKSGIVING WAS JUST A FEW DAY AWAY I STARTED TO THINK OF WHAT PIES I WAS GOING TO MAKE. THEN I FOUND THE RECIPE UNDER LEMON PIES. I MADE IT AND IT WAS WONDERFUL. BROUGHT BACK OLD MEMORIES. I WILL MAKE IT AGAIN. THERE ISN'T ANOTHER LEMON PIE WITH THIS MUCH LEMON TASTE. THANKS FOR SUBMITTING IT. GRANNYROB
Was this review helpful?
[
YES
]
5 users found this review helpful
MANY YEARS AGO THIS WAS MY DAD'S FAVORIE PIE. AFTER HE PASSED AWAY I QUIT MAKING IT. AS...
MORE
MORE
Reviewed on Oct. 21, 2003 by TWEENZ
X
Full Review
TWEENZ
Oct. 21, 2003
I used 3 lemons (as suggested in a very similar recipe on this site) very finely sliced, finely shredded the zest and used half of a lemon's worth in the actual recipe, I used shortcrust pastry sheets store-bought and I let my lemon/sugar mixture sit o/night in the fridge. I love lemon but I would suggest to go with 2 smallish lemons or perhaps 1 large one (all of mine were much larger than tennis balls..). I didnt mind the texture like this - but I could still see it would be better if you put your mixture in the blender before you make your pie in my opinion. Using 3 large lemons this was extremely tangy, but would be lovely if you put a couple of scoops of vanilla ice-cream with it when you serve it.
Was this review helpful?
[
YES
]
4 users found this review helpful
I used 3 lemons (as suggested in a very similar recipe on this site) very finely sliced,...
MORE
MORE
Reviewed on Nov. 21, 2004 by
etroskipay
X
Full Review
etroskipay
Nov. 21, 2004
fantastic! this is my dad's favorite, and tastes just like the "real thing" (that i hated when i was little(r)). its very simple to make, too. i think i usually use 3 lemons, and a little less sugar b/c we like it more tart...slicing wasn't impossible, but i bought a mandoline for the slicing soon after my first one :-)
Was this review helpful?
[
YES
]
3 users found this review helpful
fantastic! this is my dad's favorite, and tastes just like the "real thing" (that i hated when...
MORE
MORE
Reviewed on May 2, 2004 by
ROBIN
X
Full Review
ROBIN
May 2, 2004
This pie was super easy to make and tasted wonderful. I think next time I will use only the zest and juice from 3 or 4 lemons, I was not crazy about the lemon chuncks. Also I will use a 9 in deep dish pie crust, the regular crust was too small and I could not use all the mixture.
Was this review helpful?
[
YES
]
2 users found this review helpful
This pie was super easy to make and tasted wonderful. I think next time I will use only the...
MORE
MORE
Reviewed on Oct. 20, 2003 by RAE45
X
Full Review
RAE45
Oct. 20, 2003
This pie had a texture issue with me as well. It has a wonderful lemon taste, but I think next time I may shred the lemon peel(zest)and then slice the lemons.
Was this review helpful?
[
YES
]
2 users found this review helpful
This pie had a texture issue with me as well. It has a wonderful lemon taste, but I think next...
MORE
MORE
Reviewed on Aug. 26, 2007 by
Miss Powers
X
Full Review
Miss Powers
Aug. 26, 2007
My mother has this recipe in a huge, weathered leatherbound cookbook that's been in our family for generations. She once served it at a dinner party she hosted; a week later she received a package in the mail, containing a solid silver pie server, and a note which read: "For the best lemon pie I've ever had!" It was from a guest whom she barely knew. Our version is a little different; it uses three lemons which must be peeled and the whites removed. It is slightly more laborious, but it doesn't have to sit overnight; one can simply mix the ingredients and pop it in the oven!
Was this review helpful?
[
YES
]
1 user found this review helpful
My mother has this recipe in a huge, weathered leatherbound cookbook that's been in our family...
MORE
MORE
Reviewed on Jul. 27, 2005 by giggler
X
Full Review
giggler
Jul. 27, 2005
I thought this pie was a bit too sweet when made using the exact recipe. Also would have preferred it a bit more tart. My husband did not care for the texture and neither did I. If I made this again, it would definitely require a food processor.
Was this review helpful?
[
YES
]
1 user found this review helpful
I thought this pie was a bit too sweet when made using the exact recipe. Also would have...
MORE
MORE
Reviewed on May 27, 2004 by GLOMAY
X
Full Review
GLOMAY
May 27, 2004
I have made the shaker lemon pie many times for my children when they were growing up. They thought it was greatest because of the rind. It is tender, chewy, and delicious. It is a change from the pudding type lemon pie. Thank you for having it listed.
Was this review helpful?
[
YES
]
1 user found this review helpful
I have made the shaker lemon pie many times for my children when they were growing up. They...
MORE
MORE
ADVERTISE WITH US
ADVERTISEMENT
Recently Viewed Recipes
MORE
»