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Meyer Lemon Shaker Pie

Monday 3/14, is Pi day. What better way to celebrate “Pi” than with my favorite dessert, “Pie”? Let’s break out the pie plates and celebrate “Pi”, no complicated math required! Today we’re making Meyer Lemon Shaker Pie.

shaker lemon pie slice 2a

Meyer Lemon Shaker Pie is an oldie but goodie. Lemon Shaker pie is simple, straightforward and beautiful, just like Shaker design. While I will often try to put my own spin on a recipe, over-complicating or embellishing this recipe would go against the very idea of Shaker style. Sometimes simplicity is best.

Lemon Shaker pie is as delicious as Shaker furniture is beautiful. This pie will especially appeal to die-hard lemon lovers (guilty as charged!). A double pie crust is filled with paper thin lemon slices (rind and all), sugar and eggs. Bake until the lemon filling is set and the crust is golden brown.

meyer lemonsmeyer lemon slice

The hardest part about making this pie is remembering to prep the lemons the day before you plan to bake. The lemon slices need to macerate in sugar for at least 24 hours to soften the rind and remove bitterness from the pith. Don’t skimp on this step or you might wind up with tough rinds in the filling.

sliced meyer lemonsshaker lemon custard

You can use any variety of lemon, but Meyer lemons are perfect for this recipe because they have a mellow flavor and thin skin. Meyer lemons are available in my local grocery at this time of year, so that’s what I used for my pie. Any other time of year I would use whatever lemon variety was available. Though I would look for fruit with thinner rinds, if possible.

Meyer Lemon Shaker PieMeyer Lemon Shaker Pie

Serve your Meyer Lemon Shaker Pie simply as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.

Meyer lemon shaker pie slice

Meyer Lemon Shaker Pie

Meyer Lemon Shaker Pie

Yield: 8 slices
Prep Time: 1 day
Bake Time: 45 minutes
Total Time: 1 day 45 minutes

Meyer Lemon Shaker Pie is an oldie but goodie. Lemon Shaker pie is simple, straightforward and beautiful, just like Shaker design. While I will often try to put my own spin on a recipe, over-complicating or embellishing this recipe would go against the very idea of Shaker style. Sometimes simplicity is best.


  • 1 Recipe Perfect Pie Crust
  • 5 Meyer Lemons or 3-4 medium sized conventional lemons
  • 2 cups (16 oz, 453g) granulated sugar
  • 1 tablespoon all purpose flour
  • 4 large eggs plus 1 egg for egg wash


Prep the Lemons

  1. Cut the two ends off each lemon to the point where the pulp is visible. Slice each lemon in half, lengthwise, removing seeds as you go. Slice each lemon half into paper thin slices, a very sharp knife makes this easier. You should have about 2 cups of sliced lemons.
  2. Toss the lemon slices and their juices in a bowl with the granulated sugar. Cover and refrigerate for 24 hours, stir a couple of times during this time to redistribute the sugar.

Assemble the Pie

  1. Roll 1/2 the pie dough to line a 9 deep-dish pie plate. Roll the other 1/2 of the dough for the top crust, sprinkle with flour and fold into 1/4s.
  2. Place the folded top crust into the lined pie plate, wrap and refrigerate the dough for at least one hour (I do this the day before while I'm prepping the lemons).
  3. Preheat the oven to 350°F.
  4. Toss the flour with the lemon slices. Whisk 1 egg with a pinch of salt for egg wash.
  5. In another bowl whisk the other 4 eggs with a pinch of salt, add 1/2 the egg wash to this bowl (just to avoid left-over egg wash). Mix the eggs into the lemon slices.
  6. Pour the lemon mix into the chilled pie shell. Brush the rim of the pie shell with egg wash. Place the top crust onto the pie and trim the edges of the crust to extend 1/2" past the pan. Tuck the extra dough under and crimp with a fork or your fingers. Cut steam vents into the top crust. Brush with egg wash and sprinkle with a tablespoon of granulated sugar.
  7. Bake until golden brown and the filling is set, about 45 minutes. A toothpick inserted into the steam vent should come out fairly clean.


The pie will keep at room temperature for 2-3 days.

Did you make this recipe?

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Brenda Locken

Tuesday 23rd of November 2021

I've made this recipe before with success. Meyer lemons come into Canada only in November. This time I sliced them (mandolin) and froze them for Christmas. Has anyone froze their slices??? If the lemons are too tart should we taste them after the 24 hours adding more sugar and 1 more egg??? Please reply. Brenda

Eileen Gray

Tuesday 23rd of November 2021

I've honestly never tried freezing the lemons so I couldn't say. I would imagine that the pulp would break down. As far as adding additional sugar, yes you could adjust the sugar to taste. Unless you add a substantial amount (more than 1/4 cup) I think the number of eggs should be ok. If you find your lemons are especially juicy and you add more sugar you could add an extra yolk just to be sure.


Sunday 11th of October 2020

I tried the recipe because it looked delicious, and was careful to follow every step - lemons sliced very thin, in sugar for 24 hours, etc. Unfortunately, my pie filling was liquid and runny (and made a soggy mess of the bottom crust), and even worse had a horrible bitter taste. :( I guess if I were to try it again I'd have to add more flour or something else to thicken the liquid, but I don't know what to do about the bitterness.

Love the pie crust recipe!

Eileen Gray

Sunday 11th of October 2020

Hi Leslie, what type of lemons did you use? Some lemons have a really thick pith (the white part under the yellow skin). That's the bitter part of the lemon. As far as the filling being runny, 4 1/2 eggs is enough to set about 4 cups of liquid so should be sufficient for this recipe. You do have to bake it long enough that the filling cooks all the way to the center. If you do try it again, my favorite lemon for this recipe is a Meyer lemon.


Sunday 19th of July 2020

I'm trying this recipe out for the first time and I'm not thrilled that there's a lack of baking time. I have no idea how long this should be in the oven.

Eileen Gray

Monday 20th of July 2020

At the top of the recipe card there is a space that lists of baking time of 45 minutes. I've added it into the directions to make it even easier.


Sunday 10th of May 2020

Do the 2 cups of sugar go into the recipe? Or do you pick the lemon slices out of the 2 cups of sugar, then toss with flour? Please clarify :-)

Eileen Gray

Sunday 10th of May 2020

The sugar gets mixed with the lemons. The next day you add the flour to the sugar/lemon mix.

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