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
Scale
- 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