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A shaker lemon pie.
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Shaker Lemon Pie

This Shaker Lemon Pie is a bakery-quality dessert that's tart, tangy, and sweet all in one bite. Easy to make in advance, it's a treat for lemon lovers since it uses the whole fruit!
Prep Time1 hour
Cook Time1 hour
5 hours
Total Time7 hours
Course: Dessert
Cuisine: American
Keyword: pie
Servings: 12 servings
Calories: 617kcal

Ingredients
 

  • 3 large seedless lemons
  • 2 cups granulated sugar
  • 5 large eggs divided

Pie Crust

  • 4 1/2 cups all-purpose flour plus extra for rolling
  • 2 1/2 tablespoons granulated sugar
  • 2 1/2 teaspoons salt
  • 2 cups Unsalted Plugrà® European Style Butter frozen 15 minutes
  • 2/3-3/4 cup ice cold water
  • Garnish options: vanilla ice cream, whipped cream, candied lemon slice, lemon slice, fresh mint

Instructions

Lemon Filling

  • Wash and dry the lemons well. Using a sharp knife or mandoline, slice the lemons paper-thin. (Include peel, pith, and flesh.)
  • Place the sliced lemons in a bowl and toss with the granulated sugar. Cover and let sit at room temperature 4 hours to overnight.

Pie Crust

  • Combine granulated sugar, salt, and all-purpose flour in a large bowl and mix well.
  • Grate the frozen unsalted Plugra butter into the dry mixture. You can also mix the dry ingredients with the butter in a food processor, if desired.
  • Gently toss to coat the butter with the dry mixture. Freeze 15 minutes.
  • Gradually add water, mixing gently as you go. Use your hands or a bowl scraper to lift, fold, and lightly chop the dough, bringing moisture to the drier areas. The dough is ready when it holds together when pressed in your hand.
  • Halve the dough and press into 2 rough circles. Wrap separately and refrigerate for 2 hours to overnight.

Pie Assembly

  • Take one dough round out of the refrigerator and rest 15 minutes. Lightly flour your work surface. Roll the dough into a 13-inch circle.
  • Place the dough into an 11-inch pie dish, gently pressing it into the bottom and up the sides, at or slightly overhanging the pie pan rim.
  • In a mixing bowl, beat 4 of the eggs until frothy. Using kitchen shears, cut the macerated lemons into smaller pieces. Add the eggs to the lemons, and fold until combined. Pour into the prepared pie crust.
  • Take the other dough round out of the refrigerator and rest 15 minutes. Lightly flour your work surface again and roll the dough into a 12-inch circle.
  • Press the edges of the pie shell together to seal and crimp or pinch around the edge using a fork or your fingers. Freeze 15 minutes.
  • Remove the pie from the freezer. Cut a few decorative slits on top of the crust. In a small bowl, whisk the remaining egg. Coat the entire crust using a pastry brush.
  • Preheat oven to 450℉. Bake 10 minutes. Leaving the oven closed, lower the temperature to 350℉ and bake an additional 45-50 minutes. When 20 minutes remains, if the crust is getting too dark, loosely cover with aluminum foil for the remaining bake time.
  • Cool at least 3 hours at room-temperature prior to slicing. Serve and garnish as desired.

Video

Notes

Expert Tips

  • Make sure your butter is very very cold for the pie crust. I like to pop mine in the freezer for 15 minutes before adding it to the flour base to ensure it doesn't warm up too much.
  • Slice the lemons paper thin. This is best to do carefully on a mandolin if you have one. Just use the guard or wear a special guard glove so you don't cut yourself! I also like to buy organic seedless lemons for this recipe since you are eating the skin too.
  • Macerate the lemons in the sugar for long enough to attain the correct texture, it's a great task to prep ahead. You can easily let them sit overnight to soften and sweeten nicely.
  • Don't over-mix the filling. You don't want to beat the eggs too much or the texture of the filling could become a bit dense rather than jammy.
  • After crimping your pie crust, make sure you freeze it for 15 minutes before baking. This is key to getting that bakery-style crust that holds it's shape and looks beautiful.
  • Cool the pie completely before serving. This is how the lemon filling sets, make sure it fully cools for a melt-in-your-mouth texture.

Storage

Store any leftover pie in an airtight container in the fridge for up to 4 days. Let it sit out at room temperature to take the chill off for 10 to 15 minutes before serving.
We don't recommend freezing lemon shaker pie. Once it's defrosted, it can change the texture of the filling.
It's easy to make this pie in advance. You can even make the pie crust up to 3 days ahead and store in the fridge wrapped in plastic wrap.

Nutrition

Calories: 617kcal | Carbohydrates: 74g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 520mg | Potassium: 126mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1064IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 3mg
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