Meyer Lemon Shaker Pie

4.25 from 12 reviews

Meyer Lemon Shaker Pie is an oldie but goodie. Lemon Shaker pie is simple, straightforward and beautiful, just like Shaker design. Sometimes simplicity is best.

Prep Time1

Bake Time1

Total Time1 1

Servings:10 slices

Ingredients

1 Recipe Perfect Pie Crust (chilled)
12 oz Meyer Lemons (about 4 )
16 oz granulated sugar (2 cups)
1 tablespoon all purpose flour
5 large eggs
1/8 teaspoon table salt

Instructions

Prep the Lemons

Cut the two ends off each lemon to the point where the pulp is visible. Discard the end slices. 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 packed lemon slices.
Toss the lemon slices and their juice in a large bowl with 16 oz granulated sugar. Cover and set aside for 24 hours, stir a couple of times during this time to redistribute the sugar.
Roll ½ the pie dough to line a 9 deep-dish pie plate. Roll the other ½ of the dough for the top crust, sprinkle with flour and fold into ¼s.
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).

Assemble the Pie

Preheat the oven to 350 °F.
Toss 1 tablespoon all purpose flour with the lemon slices/juice. Separate 1 of the eggs, reserving the egg white in a small bowl for assembling the pie.
In another bowl whisk the yolk from the separated egg with the other 4 eggs and 1/8 teaspoon table salt. Mix the eggs into the lemon slices.
Pour the lemon mix into the pie shell. Brush the rim of the pie with the reserved egg white. Place the top crust onto the pie and trim the edges of the crust and crimp with a fork or your fingers. Cut steam vents into the top crust. Brush with egg white and sprinkle generously with granulated sugar.
Bake on the bottom rack of the oven until golden brown and the filling is set, about 60 minutes. A toothpick inserted into the steam vent should come out fairly clean and the juice should be thickened.

Notes

The pie will keep at room temperature for 1-2 days.

Nutrition