This is a very tart lemon pie using whole lemons (rind and all), sliced paper thin. It's for the TRUE lemon lover!

Susan Hissam
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight.

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  • Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust.

  • Brush the top with milk and sprinkle granulated sugar on top.

  • Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean.

Nutrition Facts

462 calories; 17.5 g total fat; 93 mg cholesterol; 270 mg sodium. 73.6 g carbohydrates; 6.2 g protein; Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/19/2006
All in all this is an old classic Shaker recipe... perhaps an acquired taste (given the texture/consistency) but most definitely an excellent pie. You may want to try using 3 lemons and slice them paper-thin using a mandoline (rather than attempting to slice with a knife). Can adjust the thickness down with the mandoline. If the lemons are sliced too thick there's a bitter aftertaste associated with the lemon rind; if sliced thinly enough the taste is perfectly tart...and a nice balance with the sweetness of the sugar. Also try adding a pinch of salt and a teaspoon of vanilla to the wet ingredients. Also MUCH MUCH better by leaving the sliced lemons/sugar mixture to marinate overnight (stirring occasionally)...rather than just a couple of hours; greatly improves the flavor. Brush the top of the pie crust with a bit of beaten egg...will make the crust more golden-colored. Read More
(79)

Most helpful critical review

Rating: 3 stars
10/20/2003
The lemon rind presents a bit of a texture issue with this recipe. I really love lemon so for me it was not a problem. But for others who are not as enamoured with lemon this is probably not the best lemon pie recipe. Read More
(12)
36 Ratings
  • 5 star values: 18
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
08/19/2006
All in all this is an old classic Shaker recipe... perhaps an acquired taste (given the texture/consistency) but most definitely an excellent pie. You may want to try using 3 lemons and slice them paper-thin using a mandoline (rather than attempting to slice with a knife). Can adjust the thickness down with the mandoline. If the lemons are sliced too thick there's a bitter aftertaste associated with the lemon rind; if sliced thinly enough the taste is perfectly tart...and a nice balance with the sweetness of the sugar. Also try adding a pinch of salt and a teaspoon of vanilla to the wet ingredients. Also MUCH MUCH better by leaving the sliced lemons/sugar mixture to marinate overnight (stirring occasionally)...rather than just a couple of hours; greatly improves the flavor. Brush the top of the pie crust with a bit of beaten egg...will make the crust more golden-colored. Read More
(79)
Rating: 5 stars
08/19/2006
All in all this is an old classic Shaker recipe... perhaps an acquired taste (given the texture/consistency) but most definitely an excellent pie. You may want to try using 3 lemons and slice them paper-thin using a mandoline (rather than attempting to slice with a knife). Can adjust the thickness down with the mandoline. If the lemons are sliced too thick there's a bitter aftertaste associated with the lemon rind; if sliced thinly enough the taste is perfectly tart...and a nice balance with the sweetness of the sugar. Also try adding a pinch of salt and a teaspoon of vanilla to the wet ingredients. Also MUCH MUCH better by leaving the sliced lemons/sugar mixture to marinate overnight (stirring occasionally)...rather than just a couple of hours; greatly improves the flavor. Brush the top of the pie crust with a bit of beaten egg...will make the crust more golden-colored. Read More
(79)
Rating: 5 stars
08/26/2007
My mother has this recipe in a huge weathered leatherbound cookbook that's been in our family for generations. She once served it at a dinner party she hosted; a week later she received a package in the mail containing a solid silver pie server and a note which read: "For the best lemon pie I've ever had!" It was from a guest whom she barely knew. Our version is a little different; it uses three lemons which must be peeled and the whites removed. It is slightly more laborious but it doesn't have to sit overnight; one can simply mix the ingredients and pop it in the oven! Read More
(47)
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Rating: 4 stars
05/02/2004
This pie was super easy to make and tasted wonderful. I think next time I will use only the zest and juice from 3 or 4 lemons I was not crazy about the lemon chuncks. Also I will use a 9 in deep dish pie crust the regular crust was too small and I could not use all the mixture. Read More
(31)
Rating: 4 stars
10/21/2003
I used 3 lemons (as suggested in a very similar recipe on this site) very finely sliced finely shredded the zest and used half of a lemon's worth in the actual recipe I used shortcrust pastry sheets store-bought and I let my lemon/sugar mixture sit o/night in the fridge. I love lemon but I would suggest to go with 2 smallish lemons or perhaps 1 large one (all of mine were much larger than tennis balls..). I didnt mind the texture like this - but I could still see it would be better if you put your mixture in the blender before you make your pie in my opinion. Using 3 large lemons this was extremely tangy but would be lovely if you put a couple of scoops of vanilla ice-cream with it when you serve it. Read More
(20)
Rating: 5 stars
05/27/2004
I have made the shaker lemon pie many times for my children when they were growing up. They thought it was greatest because of the rind. It is tender chewy and delicious. It is a change from the pudding type lemon pie. Thank you for having it listed. Read More
(14)
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Rating: 5 stars
03/17/2003
MANY YEARS AGO THIS WAS MY DAD'S FAVORIE PIE. AFTER HE PASSED AWAY I QUIT MAKING IT. AS THANKSGIVING WAS JUST A FEW DAY AWAY I STARTED TO THINK OF WHAT PIES I WAS GOING TO MAKE. THEN I FOUND THE RECIPE UNDER LEMON PIES. I MADE IT AND IT WAS WONDERFUL. BROUGHT BACK OLD MEMORIES. I WILL MAKE IT AGAIN. THERE ISN'T ANOTHER LEMON PIE WITH THIS MUCH LEMON TASTE. THANKS FOR SUBMITTING IT. GRANNYROB Read More
(12)
Rating: 5 stars
11/21/2004
fantastic! this is my dad's favorite and tastes just like the "real thing" (that i hated when i was little(r)). its very simple to make too. i think i usually use 3 lemons and a little less sugar b/c we like it more tart...slicing wasn't impossible but i bought a mandoline for the slicing soon after my first one:-) Read More
(12)
Rating: 3 stars
10/20/2003
The lemon rind presents a bit of a texture issue with this recipe. I really love lemon so for me it was not a problem. But for others who are not as enamoured with lemon this is probably not the best lemon pie recipe. Read More
(12)
Rating: 5 stars
12/28/2010
Really different and tasty! The texture could be a problem with some people as it was in my house-some liked it and some didn't. I plan on trying this by blending the whole thing up until smooth just before I bake it. The flavor is awesome! Read More
(11)