Shaker Lemon Pie A Taste of 1800s Dessert

The Shaker Lemon Pie is a timeless classic that dates back to the early 1800s, originating from the Shaker communities in the United States. This pie is unique among lemon desserts because it uses the entire lemon—rind and all—creating an intensely bright, tart, and sweet flavor.

Unlike modern lemon meringue or custard-based pies, the Shakers took a no-waste approach, utilizing every part of the lemon to create a perfect balance of citrusy sharpness and sugary sweetness. The result? A fragrant, golden pie with a chewy, marmalade-like texture inside a crisp, flaky crust.

The History Behind Shaker Lemon Pie

The Shakers were a religious community known for their simplicity, self-sufficiency, and ingenuity. As early settlers in Ohio and Kentucky, they relied on what they could grow or trade for. Lemons were a rare but treasured commodity, often obtained through trading with merchants along river routes.

Rather than waste any part of the precious fruit, the Shakers developed a method to slice the lemons thinly and soak them in sugar overnight, softening the rind and infusing the pie with an intensely bright lemon flavor. This technique remains a signature of the recipe today.

Interesting Facts:

  • Shaker Lemon Pie is one of the earliest “whole-fruit” pies in American baking history.
  • The pie’s method of using thinly sliced lemons soaked in sugar mirrors French-style tarte au citron marmalade filling.
  • The Shakers were known for their minimalistic and resourceful cooking, which is why this pie consists of only a few simple ingredients.
  • Traditional recipes do not strain the lemon slices, meaning the texture remains slightly chewy—almost like candied lemon slices baked into a buttery crust.

The Original Recipe (As Written in History)

This authentic Shaker Lemon Pie recipe is based on 19th-century cookbooks from the Shaker communities of Ohio and Kentucky.

Shaker Lemon Pie (1800s Version)

Ingredients:

  • 2 whole lemons, thinly sliced
  • 2 cups granulated sugar
  • 4 large eggs, beaten
  • 1 pie crust (top and bottom)

Instructions:

  1. Thinly slice the lemons, removing seeds but keeping the peel.
  2. In a bowl, mix lemon slices with sugar and let sit overnight (at least 12 hours) to soften the rind and draw out juices.
  3. The next day, preheat the oven to 375°F (190°C).
  4. In a separate bowl, whisk the eggs until well beaten, then mix them into the lemon-sugar mixture.
  5. Pour the filling into the prepared pie crust. Cover with the top crust, crimp edges, and cut small vents.
  6. Bake for 40-45 minutes, or until the crust is golden brown and the filling is set.
  7. Let cool completely before serving.

(Original terminology preserved for historical authenticity.)

Modern Adaptation for Today’s Kitchen

This updated version keeps the integrity of the original while refining the technique and balance of sweetness for modern palates.

Shaker Lemon Pie

A historic lemon pie from the 1800s, using whole lemons—including the rind—for a bold, sweet-tart flavor encased in a flaky, buttery crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 2 whole Meyer lemons thinly sliced (Meyer lemons are sweeter and reduce bitterness!)
  • 2 cups granulated sugar Softens the rind and enhances the flavor!
  • 4 large eggs Gives the pie a custard-like texture!
  • ¼ teaspoon salt Balances the sweetness!
  • 1 tablespoon melted butter For a richer filling!
  • 1 teaspoon vanilla extract Optional but enhances the depth of flavor!
  • 1 double pie crust Homemade or store-bought!

Instructions
 

  • Thinly slice the lemons as finely as possible (use a mandoline slicer for best results).
  • In a large bowl, mix lemon slices and sugar. Let sit overnight at room temperature to soften the peel and develop syrup.
  • The next day, preheat oven to 375°F (190°C).
  • In a separate bowl, whisk eggs, salt, vanilla extract, and melted butter. Stir into the lemon-sugar mixture.
  • Roll out pie dough and fit into a 9-inch pie pan. Pour in the filling.
  • Cover with top crust, crimp the edges, and cut small vents for steam to escape.
  • Bake for 40-45 minutes, until golden brown and slightly puffed.
  • Cool completely before serving (the filling will firm up as it cools).

Notes

Meyer lemons are preferred for a slightly sweeter taste, but standard lemons work too!
For a sweeter, less bitter pie, soak lemon slices in sugar for 24 hours instead of 12.
Brush the top crust with egg wash for a shiny, golden-brown finish.
Serve with whipped cream or vanilla ice cream for added richness!

Tasting Notes & My Experience

Shaker Lemon Pie is unlike any lemon pie you’ve had before! The thinly sliced lemons create a marmalade-like texture, with the peel adding a subtle chewiness that blends beautifully into the sweet custard filling.

Compared to modern lemon pies, this version is:
✅ Bolder in citrus flavor, using the whole lemon rather than just juice.
✅ More rustic and textured, thanks to the soft, candied peels.
✅ Less processed, sticking to simple, natural ingredients.

Suggestions for Variations:

  • For a more custardy filling, increase eggs to 5.
  • For a touch of spice, add ½ teaspoon of cinnamon or nutmeg.
  • For a tart twist, mix in 1 tablespoon of orange zest.

Final Thoughts & Call to Action

If you love citrusy, old-fashioned desserts, Shaker Lemon Pie is a must-try! Whether you’re a history lover, home baker, or vintage food enthusiast, this pie is a delicious piece of American heritage.

💬 Would you try this 1800s pie? Do you have a favorite vintage dessert? Let me know in the comments!

🍽️ Looking for more forgotten recipes? Check out:
👉 [Marlborough Apple Custard Pie – A Colonial Classic]
👉 [Vinegar Pie – A Great Depression Favorite]

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