Shaker Lemon Pie recipe

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Ingredients

2 lemons, thinly sliced
2 cups white sugar
4 eggs, beaten
1 recipe pastry for a 9 inch double crust pie

Nutrition Info

462.1 calories
carbohydrate: 73.6 g
cholesterol: 93 mg
fat: 17.5 g
fiber: 2.9 g
protein: 6.2 g
saturatedFat: 4.5 g
servingSize: -
sodium: 269.6 mg
sugar: 50.2 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust.

  3. Brush the top with milk and sprinkle granulated sugar on top.

  4. 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.

Recipe Yield

1 - 9 inch pie

Recipe Note

This is a very tart lemon pie using whole lemons (rind and all), sliced paper thin. It's for the TRUE lemon lover!

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