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Shaker Lemon Pie

Shaker Lemon Pie is the best spring pie with a lemony custard perfect for Easter! Easy pie recipe using whole lemons, sugar, and eggs in a flaky pie crust. 

Shaker Lemon Pie

This old-fashioned pie is made with thinly sliced whole lemons—peels and all
Cook Time40 mins
Macerating & Chilling1 d 6 hrs
Total Time1 d 6 hrs 40 mins
Course: Dessert
Cuisine: American
Keyword: British Pie, Citrus Dessert, Easter, Pies, Shaker Lemon Pie, Shakers, Thanksgiving dessert
Servings: 12
Calories: 338kcal


  • Measuring Cups/Spoons Set
  • 9" Glass Pie Plates
  • 9" Wire Whisk
  • 20" French Rolling Pin
  • Half-Sheet Pan
  • Glass Nesting Bowls
  • 8" Chef's Knife
  • 18 x 24-Inch Plastic Cutting Board
  • Beechwood Pastry Brush Set



  • 2 Large lemons, ends trimmed and discarded, halved lengthwise, sliced as thinly as possible, then chopped 
  • 2 cups Granulated sugar


  • 2 Batches Perfect Pie Crust or two 9-inch purchased refrigerated pie crusts (such as Pillsbury)


  • 3 Eggs
  • 1 Egg yolk
  • 1 tbsp. All-purpose flour
  • ½ tsp. Table salt
  • Heavy cream
  • Sanding sugar


  • Layer lemons and granulated sugar in a bowl, cover, and macerate 24 hours, stirring occasionally to distribute sugar.
  • Prepare two batches Best-Ever Pie Crust, shape into discs, then wrap in plastic, and chill overnight.
  • Preheat oven to 450° with rack in lowest position. Line a baking sheet with foil and lightly coat a 9-inch pie plate with nonstick spray.
  • Roll one dough disc on a lightly floured surface to 1/8-inch thick; transfer to prepared pie plate, trim overhang to 1/2-inch, then chill.
  • Whisk together 3 eggs, 1 yolk, flour, and salt, then thoroughly stir into macerated lemons; pour mixture into pie shell and chill while rolling second dough disc.
  • Roll second dough disc on a lightly floured surface to 1/8-inch thick, cut slits to vent, then center on top of pie. Trim overhang to 1/2 inch, then roll edges under, and crimp.
  • Brush top of pie with cream, then sprinkle with sanding sugar. Set pie on prepared baking sheet.
  • Bake pie 15 minutes, then reduce temperature to 375° and bake until filling slightly jiggles, 25 minutes more. Cool pie completely on a rack before slicing.


Per serving, Calories: 338

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories338
  • % Daily Value *
  • Total Fat 17g 27%
    • Saturated Fat 8g 40%
  • Cholesterol 93mg 31%
  • Sodium 245mg 11%
  • Total Carbohydrate 47g 16%
    • Protein 5g 10%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Written by Lisa Yarde

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