Shaker Lemon Pie
Quick answer
- Total time
- 1640 min
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 9
About this dish
Thin-skinned Meyer lemons are sliced whole, peel and all, no thicker than 1 mm, then left in sugar for 24 hours before being mixed with eggs and baked between two crusts.
Read more
The long soak melts the sugar and softens the rind, yet the filling keeps a marmalade-like bitterness and bits of peel to chew. If you slice with a mandoline, use the safety guard down to the last piece.
Ingredients
Instructions
- 1
Wash and dry lemons.
Finely grate the yellow zest into a bowl, then slice the fruit paper-thin, no thicker than 1 mm, discarding seeds and collecting the juice.
- 2
Toss lemon with sugar and salt, cover and macerate in a cool room for 24 hours, stirring a couple of times to distribute the dissolving sugar.
- 3
Preheat to 220°C.
Fit one crust into a 23 cm pie dish and keep the second chilled.
- 4
Beat eggs with lukewarm melted butter and flour, then combine with all the lemon mixture.
Fill the shell, cover with the top crust and seal the edges.
- 5
Brush with lightly beaten white, sprinkle coarse sugar and cut 4 vents.
Bake 25 minutes, then reduce to 175°C for 20-25 minutes more. The center should no longer be liquid and should reach at least 71°C.
- 6
Cool on a rack for 2 hours until the filling settles before slicing.
Refrigerate leftovers.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Shaker Lemon Pie
Smitten Kitchen · Checked: 2026-09-26
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