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.
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!