Lemon Shaker Pie

Lemon Shaker Pie

4.2(114)

Easy peasy, lemon squeezy! This pie is full of lemon flavor--whole Meyer lemons are sliced and macerated in sugar to soften, then enrobed in a rich filling and baked between two thin, buttery crusts for a pie that is tart, sweet, and sure to put a smile on your face.

Cook Time
45 minutes
Total Time
6 hr 10 min
Yield
6 servings

How to Make It

1. Step
Zest and thinly slice the lemons into rounds, removing any seeds.
2. Step
Add the lemon zest and slices and 2 cups (400 g) sugar to a large bowl. Stir to coat the lemon slices well. Cover the bowl with plastic wrap and macerate in the refrigerator for 4 hours, or up to overnight.
3. Step
Preheat the oven to 425°F (220°C).
4. Step
Add the beaten eggs, melted butter, flour, and salt to the lemon mixture and stir until fully incorporated.
5. Step
On a lightly floured surface, divide the disc of pie dough in half. Working 1 portion at a time, form into a smaller disc and roll out into a circle about ⅛ inch (3mm) thick. Drape 1 dough round in a 9-inch (23 cm) pie dish. Fill the pie dough with the lemon mixture, then top with the other dough round. Trim any excess dough around the edges, press the edges together and crimp to seal.
6. Step
In a small bowl, whisk together the egg yolk and water until fully combined.
7. Step
Brush the top of the pie with the egg wash and sprinkle with the remaining tablespoon of sugar. Cut 4 small decorative slits in the center of the pie to vent.
8. Step
Place the pie dish on a rimmed baking sheet and transfer to the oven. Bake for 15–20 minutes, until the crust begins to brown.
9. Step
Reduce the oven temperature to 350°F (180°C) and bake the pie for 22–24 minutes more, or until the crust is shiny and deep golden brown.
10. Step
Let the pie cool for 45–60 minutes before slicing and serving.
11. Step
Top each slice with a lemon twist and dust with powdered sugar.
12. Step
Enjoy!

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