Shaker Lemon Pie

Shaker Lemon Pie

24
SusanHissam 5

"This is a very tart lemon pie using whole lemons (rind and all), sliced paper thin. It's for the TRUE lemon lover!"

Ingredients

{{adjustedServings}} servings 462 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 73.6g
  • 24%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight.
  2. Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust.
  3. Brush the top with milk and sprinkle granulated sugar on top.
  4. 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.
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Reviews

24
  1. 27 Ratings

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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 slic...

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 pack...

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 de...