This shaker lemon pie recipe is a double-crust pie of paper-thin lemon slices, rind and all. It is not lemon bars or a lemon meringue pie.
Print
Shaker Lemon Pie
- Total Time: 1 hour 20 minutes
- Yield: 8 slices 1x
Description
Shaker Lemon Pie. From Alissa.
Ingredients
Scale
- 2 pie crusts
- 2 lemons, sliced paper thin and seeded
- 1 1/2 cups (300g) sugar
- 4 eggs
- 1 tablespoon flour
- pinch of salt
Instructions
- Toss the lemon slices with the sugar and let them sit 15 minutes.
- Heat the oven to 375°F (190°C). Whisk eggs, flour, and salt into the lemons.
- Pour into the crust, cover, vent, and bake 40 to 48 minutes, until the center is set.
Notes
Slice the lemons thin enough to see through. Thick slices stay bitter.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Rind
It stays in. That is the pie.
Sugar
A full cup and a half. Less and the rind bites.
Seeds
Pick them out. They are bitter.
Rest
Fifteen minutes softens the slices before the oven.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Meyer lemons?
Yes, and you can use a little less sugar.
Storage
Fridge, 3 days.
Meringue
This one has a top crust, not a meringue.
Slice
Cool so the custard holds the rind.