Shaker Lemon Pie


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

1 to 9 - inch pie


  • 2 lemons, thinly sliced

  • 2 cups white sugar

  • 4 eggs, beaten

  • 1 recipe pastry for a 9 inch double crust pie


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

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

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

  4. 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 (per serving)

462 Calories
18g Fat
74g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 462
% Daily Value *
Total Fat 18g 22%
Saturated Fat 5g 23%
Cholesterol 93mg 31%
Sodium 270mg 12%
Total Carbohydrate 74g 27%
Dietary Fiber 3g 10%
Total Sugars 50g
Protein 6g
Vitamin C 21mg 104%
Calcium 35mg 3%
Iron 2mg 11%
Potassium 102mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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