Shaker Lemon Pie

Nov 3, 2026 · By VanillaGoods

Baking Pies tarts Medium

A double-crust pie filled with paper-thin slices of whole lemon, peel and all, softened in sugar overnight and baked in an egg custard. The result is tart, sweet and slightly bitter in the best way. Makes 1 9-inch pie in about 13 hr 30 min.

Prep 45 min

Cook 45 min

Cooling 12 hr

Total 13 hr 30 min

Yield 1 9-inch pie

Ingredients

Adjust yield

9-inch pie

Filling

2 ½ cups (350 g)lemons, about 2 large, unpeeled, sliced paper-thin, seeds removed
1 ½ cups (300 g)granulated sugar
4 (200 g)eggs, beaten
1 pinchsalt

Crust

2 ⅓ cups (300 g)all-purpose flour
1 ¼ tsp (5 g)granulated sugar
½ tsp (3 g)fine salt
¾ cup (170 g)unsalted butter, cold, cubed
6 tbsp (90 ml)ice water

To finish

1 (50 g)egg, beaten, for egg wash
2 ½ tsp (10 g)coarse sugar

Fresh ingredient guides

LemonsHow to pick, season & nutrition · 24 kcal per 84 g

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Instructions

Toss the thin lemon slices with the filling sugar and salt in a bowl. Cover and leave at room temperature at least 8 hours or overnight, stirring once or twice, until the sugar is dissolved and the peel is soft.
Whisk the flour, sugar and salt for the crust. Cut in the butter until pea-size crumbs remain. Add ice water a tablespoon at a time just until the dough holds together. Divide in two, flatten, wrap and chill 1 hour.
Heat the oven to 425 F (220 C). Roll one disc to a 12-inch (30 cm) round and fit it into a 9-inch (23 cm) pie plate.
Stir the beaten eggs into the lemon mixture until combined and pour it into the crust, arranging the slices evenly.
Roll the second disc, lay it over the filling, trim and crimp the edge, and cut 5 steam slits. Brush with egg wash and sprinkle with coarse sugar.
Bake on a baking sheet 15 minutes at 425 F (220 C), then lower to 375 F (190 C) and bake 30 to 35 minutes more, until deep golden and the filling is set; the center should reach 160 F (71 C).
Cool completely on a rack, at least 3 hours, so the filling sets before slicing.

Tips

Slice the lemons as thin as you can; thick slices stay bitter and chewy.
Choose thin-skinned lemons such as Meyer for a gentler flavor.
Use a baking sheet under the pie to catch any drips.
Bake until the filling is set and reaches 160 F (71 C) because it contains raw eggs when assembled; refrigerate after 2 hours at room temperature.