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Shaker Lemon Pie
Recipe Summary
Yield: Makes one 11-inch pie
Ingredients
Ingredient Checklist
4 large lemons
4 cups granulated sugar
Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies
9 eggs, well beaten
2 egg whites, beaten with a fork
Variations
Makes a 10" pie. 3 lemons, 3 cups sugar, 7 eggs, 1 egg white, 1/8 tsp salt
Gallery
Shaker Lemon Pie
Recipe Summary
Yield: Makes one 11-inch pie
Gallery
Shaker Lemon Pie
Shaker Lemon Pie
Shaker Lemon Pie
Recipe Summary
Yield: Makes one 11-inch pie
Recipe Summary
Yield: Makes one 11-inch pie
Yield: Makes one 11-inch pie
Makes one 11-inch pie
Ingredients
Ingredients
- 4 large lemons
- 4 cups granulated sugar
- Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies
- 9 eggs, well beaten
- 2 egg whites, beaten with a fork
Directions
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.
Variations
Makes a 10" pie. 3 lemons, 3 cups sugar, 7 eggs, 1 egg white, 1/8 tsp salt
Variations
Makes a 10" pie. 3 lemons, 3 cups sugar, 7 eggs, 1 egg white, 1/8 tsp salt
Reviews (15)
Add Rating & Review
199 Ratings
5 star values:
33
4 star values:
64
3 star values:
63
2 star values:
32
1 star values:
7
Load More Reviews
Reviews (15)
Add Rating & Review
199 Ratings
5 star values:
33
4 star values:
64
3 star values:
63
2 star values:
32
1 star values:
7
Add Rating & Review
199 Ratings
5 star values:
33
4 star values:
64
3 star values:
63
2 star values:
32
1 star values:
7
199 Ratings
5 star values:
33
4 star values:
64
3 star values:
63
2 star values:
32
1 star values:
7
199 Ratings
5 star values:
33
4 star values:
64
3 star values:
63
2 star values:
32
1 star values:
7
- 5 star values:
- 33
- 4 star values:
- 64
- 3 star values:
- 63
- 2 star values:
- 32
- 1 star values:
- 7
Martha Stewart Member
Rating: 5 stars
11/22/2018
I make this pie every year at Thanksgiving when my Meyer lemons ripen. They are very thin skinned, incredibly juicy, and sweeter than regular lemons. If you can't get Meyers, zest 2 regular lemons then section the fruits. I use my own eggs so the pie puffs up with a glorious golden color and is intensely rich.
Martha Stewart Member
Rating: 3 stars
04/02/2018
The pie turned out perfectly, loved the lemon taste,but it was way too bitter with the peel for myself and my family. I will make it again but will completely omit the peel.
Martha Stewart Member
Rating: Unrated
03/03/2015
Like many others, we found the peel to be too bitter and a bit chewy. The overall taste was wonderful and it set up and cut perfectly.
I used Martha's pate choux pastry recipe and it also was perfect.
I would definitely make it again, but omit all of the peel and just use the lemon itself.
Martha Stewart Member
Rating: Unrated
06/29/2013
I watched the video segment on this website and I noticed that Martha only used 2 lemons and never mentioned the other step with the additional lemons, as is listed in the recipie. Two additional lemons would make a watery filling. Perhaps just the peel would be good. You may have to experiment with the proportions. We're having it for the 4th of July so I will post the results. I LOVE a sour sweet lemon desert so I am anxious to try it. Martha was this a typographical error?
Martha Stewart Member
Rating: Unrated
03/07/2013
I have made this recipe numerous times and absolutely love it! I've never had a problem with it setting, but it's critical to let the lemons sit in the sugar overnight. Meyer lemons work best in this recipe as their rind is mellower, but regular lemons will work. Look for lemons with thinner skins or trim the skin back to the edge of the membrane in most places. I slice in my food processor with the slicing blade. Love the simple, straightforward punch of lemon in this pie!
Martha Stewart Member
Rating: Unrated
12/22/2011
As I found this to be soupy as well, I did find a great recipe on America's Test Kitchen. There approach is a little different, but it works. Sorry, Martha.
Martha Stewart Member
Rating: Unrated
05/31/2010
I made this tonight and was extremely disappointed...it did not set and was literally like hot lemony soup, it was far too sweet and my guests said that the peels had a strange texture and a much too aggressive flavor. Overall, the only good part of the pie was the crust which I made with a recipe from Cooks.
Martha Stewart Member
Rating: Unrated
01/02/2010
This recipe didn't work. Maybe it would have if the peels had been cooked like a marmelade. Peels were tough and bitter. Overall taste was good if you ate around the peels.
Martha Stewart Member
Rating: Unrated
03/24/2009
what about using a mandolin for thinly slicing the lemons?
Martha Stewart Member
Rating: Unrated
02/28/2009
This wonderful pie was the hit of our Christmas celebrations (I made this for 3 separate parties). I cut the peel off all of the lemons (to reduce bitterness) and put them all through the food processor to cut very thin. It is important to let the lemons sit in the sugar overnight, 24 hours is best to slighty candy them and give them some shape when cooked. This pie has a very intense flavor - neither sour nor bitter nor sweet. Just intense. If you love lemon, you'll love this pie!
Martha Stewart Member
Rating: Unrated
01/05/2009
I agree- the texture is not so great. I love lemon pie, but I found myself eating around the bits of peel.
Martha Stewart Member
Rating: Unrated
03/21/2008
Beautiful pie, easy to make,looks a lot better than it tastes. Bitter yet too sweet and biting into slices of lemon is just an odd texture. Not worth the calories. I guess if that is the only way for the Quakers to make a lemon pie, it was better than nothing. Leave out 1 cup of sugar, peel all rinds off and use 4 lemons.
Martha Stewart Member
Rating: Unrated
12/26/2007
This recipie didn't work. The filling was too sweet and didn't set properly.
Martha Stewart Member
Rating: Unrated
11/23/2007
As always, there were a few things that made this recipe a little wrong. I would highly recommend taking the pith off of the lemon before slicing. Zest the skin and then use only the flesh. Even when you marinade the lemons in sugar, the pith remains bitter. And reduce the sugar by 1/2 to 1 cup. Over all, the flavor is good when you're not biting in to lemon peel. But this recipe is definitely for lemon lovers.
Martha Stewart Member
Rating: Unrated
11/19/2007
The advertisment kept playing over and over. Video of the lemon pie never had a chance. Perhaps you could correct. Thank you.
Martha Stewart Member
Rating: 5 stars
11/22/2018
I make this pie every year at Thanksgiving when my Meyer lemons ripen. They are very thin skinned, incredibly juicy, and sweeter than regular lemons. If you can't get Meyers, zest 2 regular lemons then section the fruits. I use my own eggs so the pie puffs up with a glorious golden color and is intensely rich.
Rating: 5 stars
Rating: 3 stars
04/02/2018
The pie turned out perfectly, loved the lemon taste,but it was way too bitter with the peel for myself and my family. I will make it again but will completely omit the peel.
Rating: 3 stars
Rating: Unrated
03/03/2015
Like many others, we found the peel to be too bitter and a bit chewy. The overall taste was wonderful and it set up and cut perfectly.
I used Martha's pate choux pastry recipe and it also was perfect.
I would definitely make it again, but omit all of the peel and just use the lemon itself.
Rating: Unrated
Rating: Unrated
06/29/2013
I watched the video segment on this website and I noticed that Martha only used 2 lemons and never mentioned the other step with the additional lemons, as is listed in the recipie. Two additional lemons would make a watery filling. Perhaps just the peel would be good. You may have to experiment with the proportions. We're having it for the 4th of July so I will post the results. I LOVE a sour sweet lemon desert so I am anxious to try it. Martha was this a typographical error?
Rating: Unrated
03/07/2013
I have made this recipe numerous times and absolutely love it! I've never had a problem with it setting, but it's critical to let the lemons sit in the sugar overnight. Meyer lemons work best in this recipe as their rind is mellower, but regular lemons will work. Look for lemons with thinner skins or trim the skin back to the edge of the membrane in most places. I slice in my food processor with the slicing blade. Love the simple, straightforward punch of lemon in this pie!
Rating: Unrated
12/22/2011
As I found this to be soupy as well, I did find a great recipe on America's Test Kitchen. There approach is a little different, but it works. Sorry, Martha.
Rating: Unrated
05/31/2010
I made this tonight and was extremely disappointed...it did not set and was literally like hot lemony soup, it was far too sweet and my guests said that the peels had a strange texture and a much too aggressive flavor. Overall, the only good part of the pie was the crust which I made with a recipe from Cooks.
Rating: Unrated
01/02/2010
This recipe didn't work. Maybe it would have if the peels had been cooked like a marmelade. Peels were tough and bitter. Overall taste was good if you ate around the peels.
Rating: Unrated
03/24/2009
what about using a mandolin for thinly slicing the lemons?
Rating: Unrated
02/28/2009
This wonderful pie was the hit of our Christmas celebrations (I made this for 3 separate parties). I cut the peel off all of the lemons (to reduce bitterness) and put them all through the food processor to cut very thin. It is important to let the lemons sit in the sugar overnight, 24 hours is best to slighty candy them and give them some shape when cooked. This pie has a very intense flavor - neither sour nor bitter nor sweet. Just intense. If you love lemon, you'll love this pie!
Rating: Unrated
01/05/2009
I agree- the texture is not so great. I love lemon pie, but I found myself eating around the bits of peel.
Rating: Unrated
03/21/2008
Beautiful pie, easy to make,looks a lot better than it tastes. Bitter yet too sweet and biting into slices of lemon is just an odd texture. Not worth the calories. I guess if that is the only way for the Quakers to make a lemon pie, it was better than nothing. Leave out 1 cup of sugar, peel all rinds off and use 4 lemons.
Rating: Unrated
12/26/2007
This recipie didn't work. The filling was too sweet and didn't set properly.
Rating: Unrated
11/23/2007
As always, there were a few things that made this recipe a little wrong. I would highly recommend taking the pith off of the lemon before slicing. Zest the skin and then use only the flesh. Even when you marinade the lemons in sugar, the pith remains bitter. And reduce the sugar by 1/2 to 1 cup. Over all, the flavor is good when you're not biting in to lemon peel. But this recipe is definitely for lemon lovers.
Rating: Unrated
11/19/2007
The advertisment kept playing over and over. Video of the lemon pie never had a chance. Perhaps you could correct. Thank you.
All Reviews for Shaker Lemon Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Shaker Lemon Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
