Dorothy’s Shaker Lemon Pie

For more tasty bakes, see my collection of family specialties:

You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

Sliced lemons, sugar and eggs—that’s all that’s in the filling.

I have some people in my family who love tart food. Just mention “lemon” or “rhubarb” and they start squealing. My mother-in-law loves tart, so when she visited on her birthday I made her a birthday pie, using this recipe from her cookbook. If you love tart, this is for you.

Shaker Lemon Pie

  • 2 large lemons, washed, dried and sliced paper thin; remove seeds
  • 2 c. sugar
  • 4 eggs, well beaten
  • pastry for a 2-crust, 9″ pie

Place lemon slices in a bowl and sprinkle with the sugar. Gently stir to coat all slices. Let stand at room temperature for at least 3 hours or up to 12 hours. Stir occasionally.

Roll out pastry and line a 9″ pie pan. Combine the eggs with the lemons and pour into the pie shell. Roll out remaining pastry and place over filling. Seal edge, and cut slits in the top. Bake 15 mins. at 450 degrees. Reduce heat to 350 degrees and bake 30-35 mins. longer or until golden brown. Serve warm.

This pie makes even a lemon-lover pucker!

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