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
- 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.
1 servings per container
- Amount Per ServingCalories338
- % Daily Value *
- Total Fat
- Saturated Fat 8g 40%
- Cholesterol 93mg 31%
- Sodium 245mg 11%
- Total Carbohydrate
- 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.