Shaker Lemon Pie Recipe

Celebrate Pi Day Any Day of the Year with this Shaker Lemon Pie

by John D. Ivanko
PHOTO: Elke Sisco/Flickr

Shaker lemon pie is a perfect dessert for spring, or any time of year, that blends the juicy zing of lemons with a sweet sugar base. You can use any type of lemon in this recipe, just remember juicier, less acidic, sweeter lemons are those with thinner yellow skins, like the Meyer lemons.

This Shaker lemon pie recipe is from  Jered Lawson and Nancy Vail of Pie Ranch in Pescadero, California. Pie Ranch is an inspiring nonprofit educational farm that helps folks, particularly city kids, learn about where their food comes from through growing, harvesting and preparing all the ingredients for pies. Pie Ranch’s recipe is featured in the Farmstead Chef cookbook.

PRO TIP: Zesting a lemon means removing only the colored part of the skin with a vegetable peeler or grater. The most intense lemon flavor lies in the zest because of the heavy oil concentration there. If you start the filling for this pie the day before you bake it this lets the lemons hang out with the sugar and gives a stronger lemon flavor.

Recipe: Shaker Lemon Pie

Courtesy Jered Lawson and Nancy Vail, Pie Ranch

Yield: 6 to 8 servings


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  • 9-inch double pie crust
  • 2 large lemons
  • 2 cups sugar
  • 1/4 tsp. salt
  • 4 eggs
  • 1/4 cup butter (1/2 stick), melted
  • 3 T. flour

Zest two lemons, then slice lemons paper-thin and remove seeds. Combine zest, lemon, sugar and salt. Cover and let sit at room temperature for 4 to 24 hours (ideally as long as possible), stirring occasionally. You’ll notice liquid releasing from lemons, making a sugary paste.

Preheat oven to 425°F.

Prepare pie crust and line a 9-inch pie pan with half of the dough.

In a large bowl, whisk eggs until frothy. Whisk in melted butter and flour. Stir in lemon mixture. Pour into prepared crust. Cover with vented top crust or lattice.

Bake for 30 minutes. Reduce temperature to 350 degrees, and bake an additional 20 to 30 minutes or until knife inserted into center comes out clean and the top crust is a golden brown. Let pie cool completely before serving.

Store in refrigerator, but bring to room temperature before serving.

This recipe about Shaker Lemon Pie was written for Click here to subscribe to Hobby Farms print magazine.

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