How to Make Shaker Lemon Pie: Classic Recipe, History, and Serving Tips
Thin lemon rounds steep in sugar and eggs to form a tangy, tender filling.
Shaker Lemon Pie: A Citrusy American Classic
The Shaker Lemon Pie is a cherished American dessert with roots in 19th-century Shaker communities. Celebrated for its refreshing tartness and simplicity, this pie captures the full flavor of lemons by using the entire fruit—peel, flesh, and all—layered with sugar and eggs between flaky pastry crusts. If you crave bold, bright flavors and a slice of culinary history, the Shaker Lemon Pie is for you.
What Is Shaker Lemon Pie?
Shaker Lemon Pie, sometimes called Ohio Lemon Pie, is a double-crust pie featuring whole, thinly sliced lemons, sugar, and eggs. Unlike lemon meringue or custard-based pies, this recipe uses both the juice and zest, offering a sweet, tart, and slightly bitter bite that appeals to lemon lovers. The method, as timeless as its taste, produces a chewy, marmalade-like filling.
Origins: Shaker Simplicity and Ingenuity
The pie traces its roots to the Shaker religious community, known for their resourcefulness and minimalism. Settled in the Northeast and Midwest of the United States in the 1800s, Shakers valued recipes that made the most of seasonal and shelf-stable ingredients. Lemons, sugar, and eggs were long-lasting supplies, and this ingenious pie was a flavorful way to highlight them without waste.
According to tradition, the pie became a staple at the Golden Lamb Inn in Ohio—a landmark that continues to serve this citrusy treat. Over time, the Shaker Lemon Pie has stood as a bright, crowd-pleasing dessert in home kitchens across America.
Ingredients for Authentic Shaker Lemon Pie
The beauty of this pie lies in its few, simple ingredients. Here’s what you’ll need:
- 2 large lemons (Meyer are preferred for sweetness, but regular lemons work)
- 2 cups granulated sugar
- 5 large eggs, beaten
- 2 pie crusts (homemade or store-bought)
Optional ingredients and serving suggestions: sparkling sugar for topping, vanilla ice cream, whipped cream, or even clotted cream for a rich finish.
Step-by-Step: Making Shaker Lemon Pie
1. Prepare the Lemons
Slice lemons very thinly—thickness matters, as thick rinds will become chewy instead of melting into the filling. Remove any seeds. For the best texture, use a sharp chef’s knife or mandoline. If using regular (non-Meyer) lemons, consider blanching the slices briefly to reduce bitterness.
2. Macerate with Sugar
In a non-reactive bowl, toss lemon slices with sugar. Cover and refrigerate overnight (minimum 8 hours, up to 24). This process softens the rind and draws out juice, creating a lemony syrup that forms the pie’s filling base.
3. Prepare the Pie Shell
Roll one pie crust to fit a 9-inch pie pan. Line the pan and trim the excess, leaving a slight overhang. Chill while you make the filling.
4. Mix in Eggs
Bring the lemon-sugar mixture to room temperature. Beat eggs well and stir them into the lemon mixture, ensuring even distribution. The eggs provide structure and a custard-like texture.
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5. Assemble the Pie
- Spoon the lemon-egg filling into the prepared crust.
- Top with the second pie crust—either as a full crust (with vents cut for steam) or as a lattice for visual appeal. Trim, seal, and crimp the edges.
- For a shiny, golden top: beat an egg with a teaspoon of water, brush over the crust, and sprinkle with sugar.
6. Bake
Preheat oven to 350°F (175°C). Place the pie on the center rack (set on a baking sheet to catch drips). Bake about 1 hour, or until the crust is golden and the filling bubbles gently. The pie may puff up slightly but settles as it cools.
7. Cool and Serve
Let the pie cool completely—at least 2 to 3 hours, or ideally overnight. This sets the filling, prevents excessive runniness, and concentrates the flavors. Slice and serve at room temperature or slightly chilled.
Tips for the Perfect Shaker Lemon Pie
- Use Meyer lemons if you prefer a milder, sweeter flavor and softer rind.
- Slice lemons paper-thin for the best texture—thicker slices can result in chewy bites.
- Let lemons sit with sugar overnight to fully soften the rind and balance bitterness. Don’t skip this crucial step!
- Adjust sugar if you enjoy a more tart or less sweet pie—taste the lemon mixture before adding eggs and adjust slightly.
- Vent the top crust generously to allow steam to escape and avoid a soggy pastry.
- Cool completely before slicing; cutting too soon results in an overly runny filling.
Variations and Modern Twists
Though classic Shaker Lemon Pie is a staple, bakers have created inventive spins, including:
- Meyer Lemon Shaker Pie: Sweeter, less tart, and with a tender rind that almost melts into the filling.
- Lemon-Lime Pie: Substitute 1 lemon with a large lime for a floral, zingy twist.
- Cardamom or ginger: Add 1/4 teaspoon ground cardamom or ginger for warm spice notes.
- Lattice crust: Weave strips of dough for an elegant presentation.
- Almond meal: Add a tablespoon to the filling for nuttiness and an aromatic boost.
Simple Homemade Pie Crust Recipe
Prefer your own crust over store-bought? Try this easy, flaky pastry recipe:
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6–8 tablespoons ice-cold water
Combine flour, sugar, and salt. Cut in butter until the mixture resembles small peas. Gradually add water, mixing until just combined. Divide into two discs, wrap, and chill at least 30 minutes before rolling out.
Serving Suggestions: How to Enjoy Shaker Lemon Pie
- Vanilla ice cream: The creamy sweetness is a classic pairing.
- Black coffee or strong tea: The pie’s sweet intensity is excellent alongside a bitter, hot drink.
- Fresh berries or whipped cream: Add a light, contrasting note and beautiful color.
- Clotted cream or crème fraîche: For a rich, tangy balance to the citrus punch.
Serve slices at brunch, potlucks, or family dinners—this pie stands as an eye-catching centerpiece on any dessert table.
Nutrition Information (Per Serving, est.)
| Component | Amount (Approx.) |
|---|---|
| Calories | 460–470 |
| Total fat | 16g |
| Carbohydrates | 74g |
| Protein | 6g |
Values are based on an 8-slice pie. Actual numbers may vary based on crust and lemon size.
FAQs About Shaker Lemon Pie
What lemons work best for Shaker Lemon Pie?
Meyer lemons are preferred for their lower bitterness and sweeter, softer peel, but regular lemons (like Eureka or Lisbon) work well and give a bold, classic tart bite.
Do I really have to macerate the lemons overnight?
Yes. Letting the lemons sit with sugar softens the peel and makes the filling tender and marmalade-like. For best texture and flavor, don’t skip or shorten this step.
Is Shaker Lemon Pie the same as Lemon Meringue Pie?
No. Lemon meringue pie has a smooth, cooked custard filling topped with meringue. Shaker Lemon Pie uses thin whole lemon slices, resulting in a chunky, bright, slightly chewy filling with no meringue.
How do I store Shaker Lemon Pie?
Cool completely, then cover loosely and store in the refrigerator. The pie will keep for 3–4 days. Leftovers may be served cold or at room temperature.
Can I freeze Shaker Lemon Pie?
Freezing is not recommended, as the texture of the lemon filling and crust may become unpleasantly soggy upon thawing.
Try These Classic Pies Next
- Blueberry Pie: Bursting with sweet-tart berries and a buttery crust.
- Cherry Pie: Sweet, tangy cherries in a flaky double crust.
- Pecan Pie: Rich, nutty, and full of old-fashioned charm.
- Apple Pie: The beloved classic, perfect when apples are at peak.
Troubleshooting and Tips
- Filling is too runny? Make sure you let the pie cool fully. If it’s still runny, add a tablespoon of flour to the filling next time to help set.
- Bitter taste? Macerate the lemons longer or use Meyer lemons. Remove seeds carefully, as they can add bitterness.
- Crust not browning? Bake in the lower third of the oven and brush the top crust with egg wash and sugar for color.
- Filling overflows? Don’t overfill the pie plate and always bake on a rimmed sheet to catch drips.
Shaker Lemon Pie in Popular Culture
This pie has become a symbol of New England ingenuity and features in both historic inns and home kitchens. Its honest, bold flavors continue to convert new lemon-lovers and inspire culinary experiments, making it a fixture at old-fashioned Sunday suppers and modern holiday feasts alike.
Recipe Card: Classic Shaker Lemon Pie
- Yield: 8 servings
- Prep Time: 20 minutes (plus overnight resting)
- Bake Time: 60 minutes
- Total Time: 1 hour 20 minutes plus overnight rest
Ingredients:
- 2 large lemons, very thinly sliced (seeds removed)
- 2 cups granulated sugar
- 5 large eggs, beaten
- 2 ready-made pie crusts (or homemade, see above)
- Sparkling sugar (optional)
Instructions:
- Macerate lemons: Combine lemon slices and sugar in a non-reactive bowl. Mix well, cover, and refrigerate overnight (8–24 hours).
- Prepare crust: Roll out the bottom pie crust and line a 9-inch pie pan. Chill.
- Mix filling: Beat eggs and add to lemon mixture; mix until well combined.
- Assemble: Pour filling into chilled pie shell. Top with second crust, seal and crimp. Cut 3–4 small vents in the top.
- Finish: Brush with egg wash and sprinkle with sparkling sugar.
- Bake: 350°F for about 1 hour or until crust is golden and filling bubbles. Cool completely before slicing.
Frequently Asked Questions (FAQs)
Can I make Shaker Lemon Pie ahead of time?
Absolutely. The pie improves as it sits, allowing flavors to meld and the filling to set. It’s ideal for baking the day before you plan to serve.
Is it safe to eat the lemon peel?
Yes. The overnight sugar soak softens the peel, rendering it tender and palatable. If using non-organic lemons, wash them thoroughly or consider organic fruit.
Why use a double crust?
The double crust helps contain the wet filling, provides structure, and offers a lovely contrast to the soft, marmalade-like interior. A lattice crust works well, too, for those who prefer less pastry.
What if I don’t have time to rest the lemon slices overnight?
A shorter rest (at least 4 hours) will soften the lemons somewhat, but for the best texture and flavor, aim for the full overnight soak.
Can I use bottled lemon juice?
Traditional Shaker Lemon Pie requires whole lemons—the peel is crucial, as it offers flavor, texture, and makes this recipe unique. Bottled juice alone won’t suffice.
References
- https://www.livingnorth.com/article/lemon-shaker-pie-recipe
- https://www.countryliving.com/food-drinks/a44926135/meyer-lemon-shaker-pie-recipe/
- https://www.cookingbites.com/threads/shaker-lemon-pie.9769/
- https://www.countryliving.com/food-drinks/recipes/a3375/shaker-lemon-pie-recipe-clv0510/
- https://www.youtube.com/watch?v=4OzE0Wvz5cg
- https://www.gumbo.kitchen/recipes/shaker-lemon-pie-4
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