recipe reviews for:

Shaker Lemon Pie

“ Just three ingredients go into this tangy pie: lemons that are cut paper thin, sugar and four beaten eggs. The lemons are sugared and left to macerate overnight. When it 's time to assemble the pie, the eggs are combined with the sugared lemons to make the filling that is then poured in a prepared pie crust. Top it with another round of pastry, and the pie bakes until your kitchen smells heavenly.”

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Reviewed: May 23, 2011

This pie had a texture issue with me as well. It has a nice lemon taste, except for the bitter taste from the rind. I may not have sliced the lemon thin enough. The recipe should probably say paper thin slices of lemon.

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Reviewer:

Jerry66

Cooking Level: Intermediate

Reviewed: Feb. 5, 2011

I just learned from cooks country show on tv to have success with the recipe that you should: slice lemons very very thin using a serrated knife; after removing pits, squeeze out and save lemon juice before putting/cooking lemons in water for 5 mins (this eliminates the need to let stand 4 hours/overnight). It will also improve texture. Put juice with 2 tbsp cornstarch, the sugar. and eggs Hope this helps!

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Reviewer:

Busbuddy

Reviewed: Jan. 4, 2011

I've tried every pie pastry crust recipe w/o success. This was NO exception. Loose, messy and nearly impossible to transfer to plate.It looks just like all my failures. I even have a marble rolling pin...no help there. I gave it 2 star rating only because it tasted good in my Shaker Lemon pie. Thank Gof for Marie Callender's ready made crusts!

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3 users found this review helpful

Reviewer:

JoyDee

Cooking Level: Expert

Home Town: Gladstone, Oregon, USA

Living In: Myrtle Creek, Oregon, USA

Reviewed: Dec. 25, 2010

Really different and tasty! The texture could be a problem with some people as it was in my house-some liked it and some didn't. I plan on trying this by blending the whole thing up until smooth just before I bake it. The flavor is awesome!

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Reviewer:

Cathy

Home Town: Ravenna, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Dec. 7, 2010

absolutely fantastic! followed the recipe almost to a tee. only difference was i used a hand mixer to sort of puree the lemon rinds! will make again. very very rich! i loved it!

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1 user found this review helpful

Reviewer:

lisa margitan

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Cooking Level: Intermediate

Living In: Flat Rock, Michigan, USA

Reviewed: Jun. 3, 2010

I like the taste, but not the consistancy. (sp?) Like other reviewers said, I will use the pulp and zest only. It was too bitter for me. My lemons weren't paper thin, so I ended up blending the lemons along with the eggs. Much to my surprise, my husband loved it. Good for him, he'll be eating the rest of it.

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Reviewer:

MISSMOON

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Suffield, Connecticut, USA

Reviewed: Nov. 12, 2009

I did the Martha Stewart version of this and it was perfect. The difference was 4 lemons and 6 eggs. It's important to slice the lemons very thin and make sure that the seeds are removed. Any of the tough veins in the lemon should also be removed. It is a very good pie.

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Reviewer:

MommyOfTwo

Cooking Level: Intermediate

Living In: Otsego, Michigan, USA

Reviewed: Oct. 14, 2009

I recently discovered this pie and LOVE It, but I feel this recipe needs a little tweaking/clarification. The lemons do need to be see-through Paper Thin or the texture will be chunky and the taste too bitter. I usually let them macerate in the sugar for a full 24 hours on the counter, at this point the pith turns almost clear, instead of an opaque white. Also I stir in 1-3 T (depending on how juicy the lemons are) of flour into the mixture before baking to help it from being so runny. It's not a lemon pie for the faint of heart, it's actually reminiscent of a very tart lemon marmalade in a pie crust, but for those who love citrus...Oooh is it wonderful!

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Reviewer:

VirginiaJ

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: 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!

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Reviewer:

Miss Powers

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: Los Angeles, California, USA

Reviewed: 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.

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