Lemon Pie

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.

Yield: 12 servings (serving size: 1 wedge and 1 1/2 tablespoons whipped cream)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 32%
  • Fat: 9.9g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.8g
  • Carbohydrate: 46.3g
  • Fiber: 0.6g
  • Cholesterol: 86mg
  • Iron: 0.4mg
  • Sodium: 149mg
  • Calcium: 21mg

Ingredients

  • 3 medium lemons
  • 2 cups granulated sugar
  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs, lightly beaten
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Preparation

  1. 1. 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.
  2. 2. Preheat oven to 450°.
  3. 3. 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.
  4. 4. 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.
  5. 5. Combine cream and powdered sugar. Beat with a mixer at high speed until stiff peaks form. Serve with pie.
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