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Shaker Lemon Pie

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“This is the Runner-Up recipe for 1986 in the San Francisco Chronicle, by Marion Cunningham. Only three ingredients go into this old-fashioned Shaker dessert: lemon slices — peel and all — sugar and eggs. The filling is more like marmalade than pie filling and may take some getting used to. Serve wedges warm — not hot — or at room temperature with vanilla ice cream.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 large lemons or 3 medium lemons, sliced paper thin, rind and all
  • 2 cups sugar
  • 1 (8 inch) pastry for double-crust pie
  • 4 eggs, beaten

Directions

  1. Combine the lemon slices and 1 1/2 cups of the sugar in a bowl; gently toss together so the slices are well coated. Let stand at least 2 hours; longer (even overnight) is better.
  2. Preheat the oven to 450 degrees.
  3. Divide the dough in half; roll out one-half and line the pie pan with it.
  4. Stir the beaten eggs into the lemon mixture.
  5. Spread the mixture over the pie dough.
  6. Sprinkle the remaining 1/2 cup sugar over the filling.
  7. Roll the remaining dough out and place over the filling.
  8. Crimp the edges and cut vents on top.
  9. Bake for 15 minutes; lower the heat to 375 degrees and bake for about 20 minutes more, until a knife comes out clean when inserted in the center.

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