Photo: Andrew Purcell; Styling: Lydia Degaris Pursell
Hands-on Time:
24 Mins
Total Time:
25 Hours 14 Mins
Yield:
Serves 12 (serving size: 1 wedge)

Traditional Shaker lemon pie uses the whole lemon, pith and all. This version uses only the rind and the meaty-juicy lemon part, leaving the pith for those hearty Shakers. Macerating the rinds in sugar for 24 hours tenderizes them and reduces bitterness. There's rich caramel flavor in the golden cane syrup; light-colored corn syrup will work fine, too, but the flavor won't be quite as rich.

How to Make It

Step 1

Remove rind from lemons using a vegetable peeler, avoiding white pith; thinly slice rind. Remove pith from lemons; discard. Chop lemon pulp; discard seeds. Combine rind, pulp, cane syrup, 3/4 cup sugar, and salt in a bowl. Cover and refrigerate 24 hours.

Step 2

Preheat oven to 350°.

Step 3

Fit one pie dough circle into a 9-inch pie plate lightly coated with baking spray. Press dough against bottom and sides of pan.

Step 4

Place egg whites and whole eggs in a bowl; lightly beat with a fork to combine. Add egg mixture and butter to lemon mixture; stir to combine. Pour filling into prepared pie plate. Place remaining dough circle over filling; fold edges under, and flute decoratively. Cut slits in top of dough to allow steam to escape. Bake at 350° for 45 minutes or until crust is golden and filling is almost set. Combine remaining 2 tablespoons sugar and 1 tablespoon water. Remove pie from oven (leave oven on); brush sugar mixture over top of pie. Bake at 350° for an additional 5 minutes. Place pie on a wire rack; cool completely before slicing.

Ratings & Reviews

Marciagreydog's Review

ArtemisBandi
November 29, 2013
Very bitter, and watery afterwards, in spite of baking for 45 minutes, and testing for doneness. There is way too much zest in this recipe. I carefully removed the zest, and finely chopped it, and soaked it for over 24 hours. I followed this recipe exactly as directed-- never been so NOT pleased! Waste of lemons- glad I was NOT able to find the organic lemons. Serving size is 1/12th of a pie... how about 2 Tablespoons, mixed with a cup of vanilla ice-cream..... maybe. I am not sure we will finish the pie- and we NEVER throw anything out, but this was a major disappointment for Thanksgiving dinner.

Michelle8600's Review

Michelle8600
November 28, 2013
My girlfriend's mom has earned the nickname "Pammy Pie" for her reputation of crafting the best pies! She made this pie for Thanksgiving and used home-grown lemons. She followed the directions exactly as written, but somehow it went terribly wrong. She took one bite and screamed that it was awful! I didn't believe her so took a bite myself. WICKED! Seriously, the WORST pie I have ever tried. One bite and I hurled.I've never met a dessert I didn't enjoy until I tried this pie. Way to bitter. It tasted like cough syrup. Her husband also took one bite and said it caused his mucous membranes to over-react and was afraid he was going to have a heart attack. The only good thing about this pie was that it left us more room than we expected to have in the fridge for the rest of our leftovers.

Lynday's Review

Lynday
November 28, 2013
I followed this recipe to the letter but it was bitter and watery. We had to throw it out. Very disappointed.

ArtemisBandi's Review

CelisteGibbs
November 24, 2013
N/A

CelisteGibbs's Review

Marciagreydog
November 24, 2013
This came out horribly. I was concerned that I wasn't cutting the strips of rind thinly enough, so I ran it through my food processer to get the rind quite thin. However, it still ended up tasting like chewing lemon rind while eating burnt sugar. Unpleasant. We just ended up throwing it out. No one would eat more than two bites. Huge waste of money since I bought the expensive organic lemons as instructed.