Shaker Lemon Pie

Recipe Rating:
 2 Ratings
Serves: 9-inch cheesecake pan
Prep Time:
Cook Time:


2 large lemons or 3 medium
2 c granulated sugar
1/4 tsp salt
4 large eggs
4 Tbsp melted butter, no substitute
3 Tbsp all purpose flour
1 3/4 c all purpose flour
1 tsp salt
10 Tbsp cold butter, cut in pieces
2 Tbsp lard or solid vegetable shortening
5 Tbsp ice cold vodka, or ice water

The Cook

Pat Duran Recipe
Well Seasoned
Las Vegas, NV (pop. 583,756)
Member Since Aug 2011
Pat's notes for this recipe:
This pie is so good , especially if you like a tart lemon pie . This recipe by Ray the Garden Guy,who grows many Meyer Lemon trees among other fruit bearing tree, says this is his favorite pie too and is ask to make this every year for Christmas as the lemons are just ripe then. I am sure you have seen this recipe before , but this one is put together just a little different than you regular lemon pie- I think you are going to like it a lot!
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Lemon Prep:
Thoroughly wash lemons , dry with paper towels. Finely grate lemons of zest into a bowl. Using a mandoline or sharp knife, slice lemons very,very thin; remove seeds.Add slices to zest and toss with sugar and salt.
Cover and set aside at room temperature for 24 hours.
Whisk eggs until frothy. Add butter and flour,mixing well.Stir into lemon mixture. Set aside.
Crust: Preheat oven to 425^.
In a large bowl combine flour and salt and cut in lard or shortening with a pie blender or use 2 table knives; until the pieces are the size of small peas. Add the vodka a Tablespoon at a time until the dough comes together and can be shaped into a ball. Divide dough in 1/2- and place each piece between plastic wrap and chill for 30 minutes in refrigerator.
Take out one piece of dough at a time and roll to an 1/8 inch thick. Fit into cheesecake pan then stir filling and pour into the crust.
Roll remaining crust and roll to fit over top of lemon filling; crimp edges of top and bottom crust together with fingers to make a pretty pie rim.(it will fit down on the lemon filling) -cut slits in top crust to vent steam.Sprinkle granulated sugar over top of crust.
Bake in hot oven for 30 minutes . Turn oven temperature down to 350^ and continue to bake for 25-30 minutes- until filling is set.
Cool on wire rack at least 30 minutes before removing pie from pan and serving.

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