Meyer Lemon Shaker Pie
Meyer Lemon Shaker Pie is an oldie but goodie. Lemon Shaker pie is simple, straightforward and beautiful, just like Shaker design. Sometimes simplicity is best.
About Lemon Shaker Pie
This pie will especially appeal to die-hard lemon lovers (guilty as charged!). A double pie crust is filled with paper thin lemon slices (rind and all), sugar and eggs. Bake until the lemon filling is set and the crust is golden brown.
The hardest part about making this pie is remembering to prep the lemons the day before you plan to bake. The lemon slices need to macerate in sugar for at least 24 hours to soften the rind and remove bitterness from the pith. Don’t skimp on this step or you might wind up with tough and bitter rinds in the filling.
Ingredients
Ingredient Notes
- Sugar – It seems like a lot of sugar, but lemons are quite tart and the sugar will soften and mellow the rind. The sugar and lemon juice form the base of the custard filling.
- Lemons – Use 12 oz of lemons for this recipe. The size of lemons can vary wildly so you can’t go by the number of lemons. You should get 2 cups of lemon slices from 12 oz of lemons.
- Pie Dough – A minimally-sweet, flakey pie crust is the perfect vessel to hold the tangy custard filling.
Process Photos
See the recipe card for detailed measurements and instructions.
- Trim the ends from the lemons and slice them in half, lengthwise. Cut the lemons into very thin slices.
- Toss the lemon slices with sugar.
- Set the lemons aside to macerate for 24 hours.
- After 24 hours the sugar will be melted and the lemons will have changed texture.
- Stir the flour into the lemons.
- Add the eggs and stir until well combined.
- Pour the filling into the pie shell.
- Top with the crust, brush with egg white and sprinkle with sugar. Bake until the filling is set.
Storage
Let the pie cool for at least 4 hours before slicing. The pie will keep at room temperature for 1-2 days.
Serve your Meyer Lemon Shaker Pie simply as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.
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Meyer Lemon Shaker Pie
Ingredients
- 1 Recipe Perfect Pie Crust (chilled)
- 12 oz Meyer Lemons (about 4 )
- 16 oz granulated sugar (2 cups)
- 1 tablespoon all purpose flour
- 5 large eggs
- 1/8 teaspoon table salt
Instructions
Prep the Lemons
- Cut the two ends off each lemon to the point where the pulp is visible. Discard the end slices. Slice each lemon in half, lengthwise, removing seeds as you go. Slice each lemon half into paper thin slices, a very sharp knife makes this easier. You should have about 2 cups of packed lemon slices.
- Toss the lemon slices and their juice in a large bowl with 16 oz granulated sugar. Cover and set aside for 24 hours, stir a couple of times during this time to redistribute the sugar.
- Roll ½ the pie dough to line a 9 deep-dish pie plate. Roll the other ½ of the dough for the top crust, sprinkle with flour and fold into ¼s.
- Place the folded top crust into the lined pie plate, wrap and refrigerate the dough for at least one hour (I do this the day before while I'm prepping the lemons).
Assemble the Pie
- Preheat the oven to 350 °F.
- Toss 1 tablespoon all purpose flour with the lemon slices/juice. Separate 1 of the eggs, reserving the egg white in a small bowl for assembling the pie.
- In another bowl whisk the yolk from the separated egg with the other 4 eggs and 1/8 teaspoon table salt. Mix the eggs into the lemon slices.
- Pour the lemon mix into the pie shell. Brush the rim of the pie with the reserved egg white. Place the top crust onto the pie and trim the edges of the crust and crimp with a fork or your fingers. Cut steam vents into the top crust. Brush with egg white and sprinkle generously with granulated sugar.
- Bake on the bottom rack of the oven until golden brown and the filling is set, about 60 minutes. A toothpick inserted into the steam vent should come out fairly clean and the juice should be thickened.
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Mine also had a very runny center at 45 mins, took way longer to bake at 350F. More than an hour, but I was checking every 5 mins and lost track – maybe 1h10m? I waited until the top barely jiggled when moved and toothpick was mostly clean, hopefully that is set up enough. I had my doubts about the pie crust with the butter chunks, but it looks and smells amazing. I think it’ll turn out well, just have to bake a lot longer than it calls for.
I’ve made this recipe before with success. Meyer lemons come into Canada only in November. This time I sliced them (mandolin) and froze them for Christmas. Has anyone froze their slices??? If the lemons are too tart should we taste them after the 24 hours adding more sugar and 1 more egg??? Please reply.
Brenda
I’ve honestly never tried freezing the lemons so I couldn’t say. I would imagine that the pulp would break down. As far as adding additional sugar, yes you could adjust the sugar to taste. Unless you add a substantial amount (more than 1/4 cup) I think the number of eggs should be ok. If you find your lemons are especially juicy and you add more sugar you could add an extra yolk just to be sure.
I tried the recipe because it looked delicious, and was careful to follow every step – lemons sliced very thin, in sugar for 24 hours, etc. Unfortunately, my pie filling was liquid and runny (and made a soggy mess of the bottom crust), and even worse had a horrible bitter taste. 🙁 I guess if I were to try it again I’d have to add more flour or something else to thicken the liquid, but I don’t know what to do about the bitterness.
Love the pie crust recipe!
Hi Leslie, what type of lemons did you use? Some lemons have a really thick pith (the white part under the yellow skin). That’s the bitter part of the lemon. As far as the filling being runny, 4 1/2 eggs is enough to set about 4 cups of liquid so should be sufficient for this recipe. You do have to bake it long enough that the filling cooks all the way to the center. If you do try it again, my favorite lemon for this recipe is a Meyer lemon.
I did use Meyer lemons – in fact, I bought a bag of them because I heard they were good and then went hunting and found this recipe.
As far as the center goes, when I poked a toothpick in through a steam vent it came out clean and I didn’t see any liquid. Maybe I should make a bigger hole for the vent so I can see better. Or maybe pies hate me. : )
I’m trying this recipe out for the first time and I’m not thrilled that there’s a lack of baking time. I have no idea how long this should be in the oven.
At the top of the recipe card there is a space that lists of baking time of 45 minutes. I’ve added it into the directions to make it even easier.
Do the 2 cups of sugar go into the recipe? Or do you pick the lemon slices out of the 2 cups of sugar, then toss with flour? Please clarify 🙂
The sugar gets mixed with the lemons. The next day you add the flour to the sugar/lemon mix.
Thank you! Can’t wait to try this recipe.