Shaker Lemon Pie20 Reviews
“This is a very tart lemon pie using whole lemons (rind and all), sliced paper thin. It's for the TRUE lemon lover!” - by POOKA75
Original recipe yields 1 - 9 inch pie
- Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight.
- Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust.
- Brush the top with milk and sprinkle granulated sugar on top.
- Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean.
Amount Per Serving (8 total)
- 462 cal
- 17.5 g
- 73.6 g
Based on a 2,000 calorie diet
Reviews (20)Rate This Recipe
"All in all, this is an old, classic Shaker recipe... perhaps an acquired taste (given the texture/consistency), but most definitely an excellent pie. You may want to try using 3 lemons, and slice them..." See more paper-thin using a mandoline (rather than attempting to slice with a knife). Can adjust the thickness down with the mandoline. If the lemons are sliced too thick, there's a bitter aftertaste associated with the lemon rind; if sliced thinly enough, the taste is perfectly tart...and a nice balance with the sweetness of the sugar. Also, try adding a pinch of salt and a teaspoon of vanilla to the wet ingredients. Also, MUCH, MUCH better by leaving the sliced lemons/sugar mixture to marinate overnight (stirring occasionally)...rather than just a couple of hours; greatly improves the flavor. Brush the top of the pie crust with a bit of beaten egg...will make the crust more golden-colored."
"My mother has this recipe in a huge, weathered leatherbound cookbook that's been in our family for generations. She once served it at a dinner party she hosted; a week later she received a package in..." See more the mail, containing a solid silver pie server, and a note which read: "For the best lemon pie I've ever had!" It was from a guest whom she barely knew. Our version is a little different; it uses three lemons which must be peeled and the whites removed. It is slightly more laborious, but it doesn't have to sit overnight; one can simply mix the ingredients and pop it in the oven!"
"This pie was super easy to make and tasted wonderful. I think next time I will use only the zest and juice from 3 or 4 lemons, I was not crazy about the lemon chuncks. Also I will use a 9 in deep dis..." See moreh pie crust, the regular crust was too small and I could not use all the mixture."
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