Shaker Lemon Pie Recipe

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Shaker Lemon Pie

Marcia Gonyea


My family loves this pie, so when I was assigned a dessert as my 'dish to pass' for our family reunion, I brought this pie. The pie was gone before some of the people got through the line to get their main meal! I got lots of complements and requests for the recipe. Hope you will enjoy it too.

This recipe was adapted from a recipe by Beth Howard, a writer who blogs at

pinch tips: How to Make a Pie Shell & Lattice Top


8 - 12 servings


45 Min


50 Min


2 large
lemons, preferably meyer lemons
2 c
4 large
eggs, beaten
1/4 tsp
3 Tbsp


2 1/2 c
flour, plus more for the work surface
8 Tbsp
(1 stick) chilled unsalted butter, cut into 8 pieces
8 Tbsp
chilled vegetable shortening, cut into large chunks
1 c
ice water, but use only enough to moisten the dough
1 large
egg, beaten

Directions Step-By-Step

For the Filling: Wash and dry the lemons. Use a mandoline (a very sharp serrated knife works, too) to slice the lemons as thin as possible; transfer the slices to a large bowl, removing any seeds. Stir in the 2 cups sugar, cover the bowl and let the mixture sit at room temperature overnight.
For the Crust: Have a 9-inch pie plate at hand. Place the 2 1/2 cups flour and dash salt in a large, deep bowl. Use your hands to work in the butter and shortening until you see marble-size lumps form. Add the ice water a little at a time while using your hands to toss the flour mixture lightly. When the dough feels somewhat moist, take a small handful of dough and squeeze it; if it holds together, your done. If the dough is too dry, add water until it passes the test. DO NOT overwork the dough Cut the dough in 2 and form each half into a disk.
Roll out 1 of the disks of dough on a floured work surface to a diameter of about 12 inches and transfer it to the pie plate, trimming off any excess overhanging. Roll out the second piece of dough to about 12 inches.
When ready to bake, preheat the oven to 425 degrees.
Combine the lemon-sugar mixture with the four beaten eggs, 1/4 teaspoon of salt and 3 tablespoons flour. Pour into the pie plate and cover with the top crust, crimping edges with your fingers. Brush with the remaining beaten egg. Use a knife to cut or poke a few vent holes near the center of the crust.
Bake for 20 minutes. Reduce the temperature to 375 degreesand bake for 25 to 30 minutes more. Let cool before cutting into slices. Makes one 9-inch pie. (12 servings).
Note: Sweet, sour, bitter-this pie has it all. The key is leaving in the lemon rinds, which retains some bite even after an overnight maceration with sugar. The overnight operation should be done at room temperature.

About this Recipe

Course/Dish: Pies