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    You are in: Home / Recipes / Shaker Lemon Pie Recipe
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    Shaker Lemon Pie

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    evelyn/athens's Note:

    This is the Runner-Up recipe for 1986 in the San Francisco Chronicle, by Marion Cunningham. Only three ingredients go into this old-fashioned Shaker dessert: lemon slices — peel and all — sugar and eggs. The filling is more like marmalade than pie filling and may take some getting used to. Serve wedges warm — not hot — or at room temperature with vanilla ice cream.

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    Units: US | Metric

    • 2 large lemons or 3 medium lemons, sliced paper thin, rind and all
    • 2 cups sugar
    • 1 (8 inch) pastry for double-crust pie
    • 4 eggs, beaten


    1. 1
      Combine the lemon slices and 1 1/2 cups of the sugar in a bowl; gently toss together so the slices are well coated. Let stand at least 2 hours; longer (even overnight) is better.
    2. 2
      Preheat the oven to 450 degrees.
    3. 3
      Divide the dough in half; roll out one-half and line the pie pan with it.
    4. 4
      Stir the beaten eggs into the lemon mixture.
    5. 5
      Spread the mixture over the pie dough.
    6. 6
      Sprinkle the remaining 1/2 cup sugar over the filling.
    7. 7
      Roll the remaining dough out and place over the filling.
    8. 8
      Crimp the edges and cut vents on top.
    9. 9
      Bake for 15 minutes; lower the heat to 375 degrees and bake for about 20 minutes more, until a knife comes out clean when inserted in the center.

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    Ratings & Reviews:

    • on November 28, 2009


      This is a good tart, but I wouldn't call it a pie. Unless you love the taste of lemons be sure to eat it all in the first day, as the lemon flavor really increases with time. I did add an additional egg to this recipe. In the future, it would leave the rind off the lemons and use more lemons. The rind, while thinnly sliced was still a little too woody for me. Maybe grating it next time would be better and then adding that to the rest of the lemon sliced. All and all a good dessert.

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    • on September 03, 2007


      Thanks you for giving me back a lost recipe!!! Marion Cunningham is a wonderful chef and has preserved some many "down-home" American recipes. I have made this recipe many times. As you state overnight is so much better. The flavor, texture, and WOW factor make this recipe a total winner. Blessing you!!! T.J.

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    Nutritional Facts for Shaker Lemon Pie

    Serving Size: 1 (181 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 595.2
    Calories from Fat 196
    Total Fat 21.8 g
    Saturated Fat 5.6 g
    Cholesterol 141.0 mg
    Sodium 336.8 mg
    Total Carbohydrate 96.1 g
    Dietary Fiber 2.6 g
    Sugars 66.9 g
    Protein 8.0 g

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