Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 1

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.

Alison Ashton
Recipe by Cooking Light October 2008

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Recipe Summary

Yield:
12 servings (serving size: 1 wedge and 1 1/2 tablespoons whipped cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

282 calories; calories from fat 32%; fat 9.9g; saturated fat 4.4g; mono fat 1.7g; poly fat 0.4g; protein 2.8g; carbohydrates 46.3g; fiber 0.6g; cholesterol 86mg; iron 0.4mg; sodium 149mg; calcium 21mg.
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