Recipe: Shaker Lemon Pie

Hi Marti,

I have had this pie before, but I didn't make it. The texture is thick, kind of like when you make a berry pie and it sets up good. I love lemons so I really liked the pie. I found this recipe that calls for more lemons and less sugar ratio. Plus since there is more filling it may ease your mind about turning out a thin pie. Good Luck!

Shaker Lemon Pie

It's difficult for me to let summer go by without enjoying a tangy lemon dessert. Lemons taste and smell so fresh. They are an ideal way to cool these last dog days of summer.

I like recipes that are simple and don't require a lot of time in the kitchen. I am preparing a Shaker lemon pie, which is one of those great old fashioned dishes. I especially like this one because it uses the entire lemon, well, except for the seed.

Now for this pie you will need a double piecrust, one for both the top and the bottom, and a deep-dish 9 inch pie pan. Now you can make it easy on yourself by using one of these pre-made piecrusts. You can pick them up in the grocery store in the dairy section.

5 Medium Lemons
2 1/4 Cups of Sugar
6 Large Eggs
Double Pie Crust

Remove the zest of 5 medium sized lemons and set the lemons aside. Whip together lemon zest with 2 1/4 cups of sugar and 6 eggs, saving 1 egg white for the crust. Slice 5 lemons as thin as possible, remove seeds and add to mixture. Pour this mixture into 1 of the pie shells in your pie pan and cover with the remaining pie shell. Pinch the edges together, cut a few slits in the top and brush on the extra egg white. Bake in a 350 degree pre-heated oven for an hour.

This lemon pie is excellent served with fresh whipped cream, a sprinkle of powdered sugar and a sprig of mint for a beautiful presentation. It's a delicious taste of summer that anyone would want to try.