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Shaker Lemon Pie

Read Reviews (20)

"This is a very tart lemon pie using whole lemons (rind and all), sliced paper thin. It's for the TRUE lemon lover!" — POOKA75

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All about Eggs

Sugar and Sweeteners

Original recipe makes 1 - 9 inch pie Change Servings

2 lemons, thinly sliced
2 cups white sugar

4 eggs, beaten
1 recipe pastry for a 9 inch double crust pie

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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.

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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.

—AP

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Most Helpful Critical Review

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.

—DICKSIELEE

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23 Ratings

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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!

—Miss Powers

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May 02, 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.

—Robin

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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.

—TWEENZ

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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.

—GLOMAY

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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 :-)

—etroskipay

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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

—GRANNYROB

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Nutrition

Calories
462 kcal
23%

Carbohydrates
73.6 g
24%

Cholesterol
106 mg
35%

Fat
17.5 g
27%

Fiber
2.9 g
12%

Protein
6.2 g
12%

Sodium
270 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shaker Lemon Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 462
Calories from Fat: 158

% Daily Value *
Total Fat 17.5g 27 %
Saturated Fat 4.5g 23 %
Cholesterol 106mg 35 %
Sodium 270mg 11 %
Potassium 102mg 3 %
Total Carbohydrates 73.6g 24 %
Dietary Fiber 2.9g 12 %
Protein 6.2g 12 %
** Sugars 50.2g
Vitamin A 3 %
Vitamin C 35 %
Calcium 4 %
Iron 19 %
Thiamin 20 %
Niacin 21 %
Vitamin B6 5 %
Magnesium 4 %
Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.