Shaker lemon pie is an iconic American dessert that traditionally features thinly sliced whole lemons macerated in sugar overnight, which results in a filling that is chewy, bitter, sour, and sweet all at the same time. We've updated this pie with grated lemon rind for a smoother filling.
3 medium lemons
2 cups granulated sugar
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
3 tablespoons all-purpose flour
1/4 teaspoon salt
4 large eggs, lightly beaten
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
How to Make It
Grate 1/2 cup rind from lemons. Remove white pithy part of rind; discard. Chop lemons; discard seeds. Combine rind, chopped lemon, and granulated sugar in a large bowl; toss well. Cover and let stand at room temperature 24 hours, stirring occasionally.
Preheat oven to 450°.
Roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under, and flute. Add flour, salt, and eggs to lemon mixture, stirring with a whisk until combined. Pour lemon mixture into crust. Bake at 450° for 15 minutes.
Reduce oven temperature to 375°. Shield edges of piecrust with foil; bake at 375° for 25 minutes or until filling is set. Cool completely on a wire rack.
Combine cream and powdered sugar. Beat with a mixer at high speed until stiff peaks form. Serve with pie.