Best 14 Shaker Lemon Pie Recipes

SHAKER LEMON PIE

Steps:

• Wash and cut 2 of the lemons into paper-thin slices. It is very important to slice the lemons as thinly as possible; use a very sharp knife or an electric meat slicer, if on is available. Remove peel and pith of remaining lemons; slice the flesh very, very thinly, and put it with the other slices in a large mixing bowl. Add sugar, and toss well to coat. Cover bowl with plastic wrap, and let the mixture rest overnight, stirring occasionally.
• The next day, preheat oven to 450 degrees. Press one circle of pastry into an 11-inch pie plate and chill.
• Add beaten eggs to the lemon mixture, and mix well. Turn mixture into prepared pie shell, neatly arranging some of the lemon slices on top. Cut long, even slashes 1 inch apart in the other pastry round, and place on top of filling. Crimp edges of the pie to seal. Brush top and edges with egg-white glaze. Bake for 15 minutes. Reduce oven temperature to 375 degrees and continue baking for 30 minutes, or until the crust is golden brown and shiny. Let cool on a rack before serving.

SHAKER LEMON PIE

Steps:

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

SHAKER LEMON PIE

Steps:

• Using your sharpest knife (a serrated knife is ideal), trim each lemon to remove the stem end and tip. Slice each lemon crosswise, as thinly as you can possibly do it, into paper-thin circles. If you can drape them over the knife blade like the watches in Salvador Dali's surrealistic paintings, you're on the right track. Scoop up as much of the escaping lemon juices as you work, and add them to the bowl of sliced lemons.
• Chop the thinly sliced lemons coarsely, so that the largest pieces of lemon rind and pith are only 1 inch long, again gathering escaping juices back into the bowl for their flavor.
• Add the sugar to the bowl of lemons, and stir to mix them together really well. Cover and set aside at room temperature, for at least 3 hours and as long as overnight. Stir occasionally with a big spoon, to mix everything together well.
• Heat the oven to 450 degrees F. Line a 9-inch pie pan with crust, leaving a 1-inch overhang.
• Add the eggs, flour, and salt to the bowl of sugary lemons. Stir to mix everything evenly and well. Pour this filling into the piecrust.
• Use a little water to wet the top rim of pastry around the piecrust. Roll the remaining dough into a 10-inch circle and place it carefully over the filling. Trim away the extra pastry, leaving a 1-inch overhang extending beyond the rim of the pie pan. Fold the crust up and over, and crimp it decoratively. Or press the tines of a fork into the pastry rim, working around the pan to make a design. Cut 8 steam vents in the top of the pie, so that steam can escape and the pie's juices can bubble up.
• Place the pie on a baking sheet and place it on the middle shelf of the oven. Bake for 15 minutes. Reduce the heat to 375 degrees F and bake until the filling is bubbling and thickened, and the pastry crust is cooked and handsomely browned, 25 to 35 minutes more. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.

MARTHA'S SHAKER LEMON PIE

Steps:

• Wash and cut 2 of the lemons into paper-thin slices. (It is very important to slice the lemons as thinly as possible; use a very sharp knife or an electric meat slicer, if one is available.) Remove the peel and pith of the remaining lemons; slice the flesh very, very thinly, and put it with the other slices in a large mixing bowl. Add the sugar and toss well to coat all the lemon slices. Cover the bowl with plastic wrap and let the mixture rest overnight, stirring occasionally. This takes the bitterness from the rind.
• The next day, preheat the oven to 450 degrees. Press one Pate Brisee round into a 9-inch pie plate and chill.
• Add the beaten eggs to the sugar-coated lemon slices and mix well. Turn the mixture into the prepared pie shell, neatly arranging some of the lemon slices on top. Cut long, even slashes 1 inch apart in the other pastry round and cover the filling with it. Crimp the edges of the pie to seal. Brush the pastry top and edges with the egg white and sprinkle with sanding sugar. Bake for 20 minutes. Cover the edges of the pie with foil. Reduce the oven temperature to 375 degrees and continue baking until the crust is golden brown and shiny, about 30 minutes. Let cool on a rack before serving.

SHAKER STYLE SLICED LEMON PIE

Steps:

• Slice lemons, with rind still on, as thinly as possible, preferably paper thin; place in a bowl. Add 2 cups sugar and let stand, stirring occasionally, until sugar is well absorbed, at least 2 hours, but overnight is best.
• Roll out pastry to line pie plate. Beat eggs well; add nutmeg, if using. Arrange layers of lemon slices and their juice over the unbaked pastry, sprinkling each with extra sugar as you go. Pour egg mixture over all.
• Roll out remaining pastry and place over filling crimping edges. Cut vents in center. Paint crust with milk and sprinkle with sugar. Bake at 450F for 10 minutes. Reduce heat and to 350F and bake 35 minutes more, or until a knife inserted in the center comes out clean. Chill before serving.

OHIO SHAKER LEMON PIE

Steps:

• In a large saucepan of boiling water blanch the lemons for 30 seconds, drain them, and rinse them under cold water. Trim the ends of the lemons, discarding them, and cut the lemons crosswise into paper-thin slices. In a bowl cover the lemon slices with the sugar and let the mixture stand, stirring once after 1 hour, for 8 hours or overnight.
• Preheat the oven to 425°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Remove the lemon slices from the sugar and arrange them in the shell. Add the eggs and salt to the sugar, whisk the mixture until it is combined well, and pour it over the lemon slices.
• Roll out the remaining dough into a 12-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350°F. and bake the pie for 20 to 25 minutes more, or until the crust is golden. Let the pie cool on a rack and serve it warm at room temperature.

SHAKER LEMON PIE

Steps:

• 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.
• Preheat the oven to 450 degrees.
• Divide the dough in half; roll out one-half and line the pie pan with it.
• Stir the beaten eggs into the lemon mixture.
• Spread the mixture over the pie dough.
• Sprinkle the remaining 1/2 cup sugar over the filling.
• Roll the remaining dough out and place over the filling.
• Crimp the edges and cut vents on top.
• 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.

SHAKER LEMON PIE

Steps:

• Using a mandoline or a sharp knife, slice lemons and orange paper-thin, discarding the thick, pithy ends and any seeds. Put in a glass bowl and toss with granulated sugar. Cover and let sit at room temperature for at least 8 hours or overnight.
• Roll out the pie dough: Place one dough disk on a surface lightly dusted with cornstarch or tapioca. Roll dough to 1/8 inch/3 millimeters thick, rolling from the center evenly out in all directions. If the dough is cracking and is not pliable, let it sit at room temperature a little longer to warm up. Dust with additional cornstarch as needed to discourage sticking.
• Cut out a circle 2 inches/5 centimeters larger than the pie pan. Carefully lift dough and transfer to pan, easing dough into the bottom and sides but not stretching or pressing too firmly, or it will shrink during baking. If dough tears, patch with a little extra dough, pressing gently to adhere. Trim dough, leaving a 1/4-inch overhang. Refrigerate for 15 minutes, and roll second dough disk in the same way.
• If any seeds have floated to top of citrus mixture, fish them out. In a separate bowl, whisk eggs, salt and cardamom until blended, then add to the lemon mixture, mixing thoroughly.
• Heat oven to 350 degrees. If you have a baking stone, place it on the oven floor. Pour lemon filling into chilled shell, evenly distributing citrus pieces, and moisten the edge of the shell with water. Gently transfer upper crust onto the pie. Crimp the dough together using your fingers or a fork, and trim so it is flush with the edge of the pan and there is no overhang.
• Brush the top of the dough with the cream and chill for 20 minutes. Cut small vents in the top of the dough with a sharp knife, then place pie on baking stone or directly on the oven floor for 20 minutes. Transfer to a rack in the middle of the oven and bake another 30 to 40 minutes, until the top crust is golden brown and cooked through. Let cool before dusting with confectioners' sugar and serving.

SHAKER DOUBLE CRUST LEMON PIE

Steps:

• Grate and reserve peel from both lemons.
• Pare, removing the white membrane.
• Slice lemons paper thin, then quarter.
• Place lemons in a glass bowl with the grated peel, sugar and salt.
• Toss lightly and let set.
• Preheat oven to 425 degrees.
• Prepare pastry and line your pie plate.
• Beat eggs to foamy.
• Pour eggs over lemon/sugar mixture and mix well.
• Pour into prepared pie plate, top, flute edges.
• Brush with water and dust with sugar.
• Cover edges with foil (remove the last 15 minutes of baking).
• Bake for 40-45 minutes.

MAINE SHAKER LEMON PIE

Steps:

• 1. Preheat the oven to 450* This is a must with pies. Cut the ends off the lemon one at a time so as not lose too much juice.. You are going to use all of the lemon ..rind and all. Although the original recipe says to leave the seeds in. I don't! DO NOT remove the rind or pith. Slice lemons paper thin. Gently pick out the seeds, I do this with an upholstery needle. Or you can use a toothpick. Place 1/2 of the sugar in the bottom of a bowl, then place the lemon slices in, then pour rest of sugar on top. Let it sit for 15 minutes. Stir gently. Cover bowl and place in refrigerator overnight. The longer it sits the better.
• 2. Prepare two pie crusts..one for the bottom and one for the top. Or buy refrigerated pie crusts at the store. Roll bottom pie crust out and place in pie pan.
• 3. Beat eggs till frothy. Stir gently into the lemons and sugar mixture.
• 4. Spoon lemons, sugar and egg mixture into prepared pie crust. Scrap the bowl to get all the juice, egg and sugar mixture. Roll out the top pie crust and place it on top. Flute or pinch pie crust. Cut a cross on top of pie crust...roll the edges carefully to make a medium size vent hole and to expose some of the lemons.
• 5. Brush top with cream or milk. Optional: Sprinkle coarse sugar on top.
• 6. Bake 450* for 15 mins. Reduce heat to 350* bake 30 more mintues till crust is a golden color. Cool Here is my crust I normal use. But I am getting lazy in my ole age and use Pillsbury most of the time now. https://www.justapinch.com/recipes/dessert/pie/prefect-pie-crust-everytime.html?p=1 Serve at room temp or cold. Refrigerate when finished serving. Update 2/28/2013 I added 3 tablespoon of butter just before adding the top crust to the lemons. It came out just wonderful. The butter added a smoothness and richness I hoped it would.

REGINA SCHRAMBLING'S SHAKER LEMON PIE

Steps:

• Wash the lemons, then cut in half lengthwise. Cut the halves into paper-thin slices, rind and all. Remove the seeds and place the slices in a glass bowl. Add the sugar and mix well. Cover, and let stand overnight.
• Combine the flour and salt in a mixing bowl. Add the shortening and the butter. Using a pastry blender or two knives, cut in the butter and shortening until the mixture resembles coarse crumbs. Sprinkle the ice water over the flour a tablespoon at a time, tossing until the ingredients cling together. Turn out onto a lightly floured board and press the dough together. Cut off one-third of the dough. Wrap both pieces in plastic wrap and chill at least 1 hour.
• Preheat the oven to 450 degrees. On a lightly floured board, roll out the larger portion of the dough into a circle large enough to fit in a 9-inch pie pan. Press the dough into the pan and set aside.
• Meanwhile, place the eggs in a bowl and beat until they are frothy. Pour them over the lemon mixture and blend well. Pour the mixture into the pie pan.
• Roll the remaining pie dough out into a circle large enough to fit over the pie. Place the dough on top of the lemon mixture. Trim off all but 1/2 inch of the excess dough. Pinch the top and bottom layers of the dough together, crimping the edges. Using a sharp knife, cut a few slits across the center of the pie so that the steam can escape. Brush the crust lightly with the heavy cream.
• Place the pie on the lower rack of the oven and bake for 15 minutes. Move the pie to the center rack and lower the oven setting to 350 degrees. Bake 30 to 35 minutes longer, until the crust is lightly browned and the filling is set. Remove and cool completely before slicing. Serve with the whipped cream, if desired.

SHAKER LEMON PIE

Steps:

• 1. Lemon Prep: Thoroughly wash lemons , dry with paper towels. Finely grate lemons of zest into a bowl. Using a mandoline or sharp knife, slice lemons very,very thin; remove seeds.Add slices to zest and toss with sugar and salt. Cover and set aside at room temperature for 24 hours.
• 2. Filling: Whisk eggs until frothy. Add butter and flour,mixing well.Stir into lemon mixture. Set aside.
• 3. Crust: Preheat oven to 425^. In a large bowl combine flour and salt and cut in lard or shortening with a pie blender or use 2 table knives; until the pieces are the size of small peas. Add the vodka a Tablespoon at a time until the dough comes together and can be shaped into a ball. Divide dough in 1/2- and place each piece between plastic wrap and chill for 30 minutes in refrigerator. Take out one piece of dough at a time and roll to an 1/8 inch thick. Fit into cheesecake pan then stir filling and pour into the crust. Roll remaining crust and roll to fit over top of lemon filling; crimp edges of top and bottom crust together with fingers to make a pretty pie rim.(it will fit down on the lemon filling) -cut slits in top crust to vent steam.Sprinkle granulated sugar over top of crust.
• 4. Bake in hot oven for 30 minutes . Turn oven temperature down to 350^ and continue to bake for 25-30 minutes- until filling is set. Cool on wire rack at least 30 minutes before removing pie from pan and serving.

SHAKER LEMON PIE

Steps:

• 1. For Crust: In food processor or with pastry blender, combine butter, sugar and flour until mixture resembles course crumbs. Pat into 10" pie plate.
• 2. Brush bottom of crust with egg yoke. Shield edges of crust with pie shield or strips of foil and bake at 375 for 5 minutes.
• 3. For filling: Slice lemons, rind and all, paper-thin, removing seeds as you slice. Combine with sugar and let stand 2 hours or longer.
• 4. Add remaining egg white to the other three beaten eggs and combine well. Add to lemon and sugar mixture.
• 5. Pour filling into crust. With shield in place, bake for 30 minutes or until center jiggles only slightly. Cool for 2 hours before serving.

SHAKER LEMON PIE

Steps:

• 1. For the Filling: Wash and dry the lemons. Use a mandoline (a very sharp serrated knife works, too) to slice the lemons as thin as possible; transfer the slices to a large bowl, removing any seeds. Stir in the 2 cups sugar, cover the bowl and let the mixture sit at room temperature overnight.
• 2. For the Crust: Have a 9-inch pie plate at hand. Place the 2 1/2 cups flour and dash salt in a large, deep bowl. Use your hands to work in the butter and shortening until you see marble-size lumps form. Add the ice water a little at a time while using your hands to toss the flour mixture lightly. When the dough feels somewhat moist, take a small handful of dough and squeeze it; if it holds together, your done. If the dough is too dry, add water until it passes the test. DO NOT overwork the dough Cut the dough in 2 and form each half into a disk.
• 3. Roll out 1 of the disks of dough on a floured work surface to a diameter of about 12 inches and transfer it to the pie plate, trimming off any excess overhanging. Roll out the second piece of dough to about 12 inches.
• 4. When ready to bake, preheat the oven to 425 degrees.
• 5. Combine the lemon-sugar mixture with the four beaten eggs, 1/4 teaspoon of salt and 3 tablespoons flour. Pour into the pie plate and cover with the top crust, crimping edges with your fingers. Brush with the remaining beaten egg. Use a knife to cut or poke a few vent holes near the center of the crust.
• 6. Bake for 20 minutes. Reduce the temperature to 375 degreesand bake for 25 to 30 minutes more. Let cool before cutting into slices. Makes one 9-inch pie. (12 servings).
• 7. Note: Sweet, sour, bitter-this pie has it all. The key is leaving in the lemon rinds, which retains some bite even after an overnight maceration with sugar. The overnight operation should be done at room temperature.