Most fruit pies rely on juices or chunks of fruit, but this unique recipe utilizes the entire lemon, peel and all. I find the result captures a depth of citrus flavor that standard lemon meringue simply cannot match.
The Shaker Lemon Pie dates back to the 19th century and relies on a long maceration process to soften the rinds into a tender, marmalade-like filling. It is a stunning example of how patience and simple ingredients create something truly memorable.
What Makes This Shaker Lemon Pie So Special
The texture sets this dessert apart, offering a chewy and jammy consistency that feels substantial rather than custardy. I appreciate how the bitter pith balances the sweet sugar to prevent the slice from becoming cloying.
You need very few ingredients to assemble this, making it an excellent choice when the pantry looks bare but you have fresh citrus. This Shaker Lemon Pie shines brightest during winter months when lemons are at their peak juicy freshness.
Making the filling requires zero cooking on the stovetop, which simplifies the assembly process significantly compared to curds. I love knowing that the hardest part of the recipe is simply waiting for the fruit to rest.
If you enjoyed the bright acidity of this dessert, you might also like the light freshness of my Zesty White Bean Soup Recipe for dinner. For another comforting meal that warms you up on cold days, I highly recommend trying the Cozy Potato Chowder Recipe next.
Gathering Your Shaker Lemon Pie Ingredients
Here is the short list of items required to bake this citrus treat:
- Granulated Sugar: Breaks down the lemon rinds and creates the syrup.
- Large Eggs: These act as the binder to turn the sugary lemon mixture into a stable filling.
- Lemons: You need thin-skinned varieties like Meyer lemons if possible, though regular lemons work if sliced thinly.
- Double Pie Crust: Use your favorite homemade recipe or a high-quality store-bought dough for the top and bottom.
- Salt: A small pinch highlights the tart and sweet flavors.
- Egg Wash: A beaten egg with a splash of water for brushing the top crust.
My Method for Perfect Shaker Lemon Pie
Let’s get cooking!
- Start by washing your lemons thoroughly, as you will be eating the skins. Slice the lemons as thinly as possible, ideally paper-thin, using a very sharp knife or a mandoline slicer for consistency. It is vital to remove every single seed you find during this process, as they will add an unpleasant bitterness to the Shaker Lemon Pie.
- Place the lemon slices and any accumulated juices into a non-reactive bowl (glass or ceramic is best). Dump the granulated sugar over the lemons and toss them gently until every slice is coated. Cover the bowl tightly with plastic wrap or a lid.
- Let the lemon and sugar mixture sit at room temperature for at least 24 hours, stirring it occasionally if you remember. This long maceration period is non-negotiable because it softens the rinds and draws out the liquid to create a thick syrup.
- When you are ready to bake, preheat your oven to 425°F (220°C). Roll out half of your pie dough and line a 9-inch pie plate, trimming the edges as needed. In a small bowl, whisk the eggs with the salt until they are well combined and smooth.
- Pour the beaten eggs into the bowl with the macerated lemon mixture and stir gently until everything is evenly incorporated. Pour this filling into the prepared bottom crust, arranging the lemon slices so they are relatively flat and evenly distributed.
- Roll out the top crust and place it over the filling, then trim and crimp the edges to seal the Shaker Lemon Pie. Cut several slits in the top to allow steam to escape and brush the surface with egg wash for a glossy finish.
- Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) without opening the door. Continue baking for another 30 to 35 minutes, or until the crust is golden brown and the filling is set but slightly jiggly in the center. Allow the pie to cool completely on a wire rack before slicing.
My Best Tips for Perfect Shaker Lemon Pie
The most critical factor for success is slicing the lemons as thinly as possible, almost like translucent sheets of paper. I use a sharp mandrel to ensure uniform thickness so the Shaker Lemon Pie filling cooks evenly without tough rind pieces.
Do not rush the maceration period, as the sugar needs ample time to break down the fibrous peel and draw out the juices. I always let my bowl sit on the counter for a full twenty-four hours to guarantee the tenderest texture.
Remove every single seed you encounter while slicing and mixing, as biting into a bitter seed ruins the experience. I often double-check the bowl right before adding the eggs to the Shaker Lemon Pie mixture just to be safe.
Best Ways to Enjoy Shaker Lemon Pie
This tart dessert pairs beautifully with a dollop of unsweetened whipped cream to cut through the intense citrus sweetness. I prefer serving slices at room temperature rather than warm to allow the filling to set completely.
A cup of black tea makes a wonderful companion to the bold flavors found in this Shaker Lemon Pie. I sometimes garnish the plate with a fresh sprig of mint or a few berries for a pop of color.
I’d love to see how your pie turns out, so please share a photo and follow me on Pinterest.
Print
Shaker Lemon Pie
- Total Time: 1 hr 20 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rustic, sweet, and tart dessert made by macerating thinly sliced whole lemons in sugar and baking them in a flaky double crust.
Ingredients
- 2 large lemons, washed and dried
- 2 cups granulated sugar
- 4 large eggs, beaten
- 1/4 teaspoon fine sea salt
- 1 recipe double pie crust (unbaked)
- 1 egg (for wash)
- 1 tablespoon water (for wash)
Instructions
- Slice the whole lemons as thinly as possible, removing all seeds meticulously.
- Combine the lemon slices and sugar in a bowl, mixing to coat thoroughly.
- Cover the bowl and let the mixture stand at room temperature for 24 hours to macerate.
- Preheat your oven to 425°F (220°C) and line a 9-inch pie plate with the bottom crust.
- Whisk the salt into the 4 beaten eggs, then gently stir this into the lemon-sugar mixture.
- Pour the filling into the crust, cover with the top crust, seal edges, and cut vents.
- Brush the top with an egg wash made from 1 egg and a tablespoon of water.
- Bake at 425°F for 15 minutes, then reduce heat to 350°F (175°C) and bake for 30-35 minutes longer until golden.
Notes
Ensure your knife is very sharp to get the lemons paper-thin. Meyer lemons work exceptionally well if available.
- Prep Time: 30 min
- Macerating Time: 24 hr
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: Shaker Lemon Pie, lemon pie recipe, whole lemon pie, citrus dessert, rustic pie