Shaker Lemon Pie

Name: Shaker Lemon Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 medium lemons, seeded and very thinly sliced; 2 cups sugar; 1/8 teaspoon salt; Dough for double-crust pie; 4 large eggs, room temperature; 2 tablespoons all-purpose flour; 1 teaspoon vanilla extract

Total Time Prep: 20 min. + standing Bake: 35 min.

Yield 8 servings

Test Kitchen Approved

Also known as Ohio lemon pie, this Shaker lemon pie is a Midwestern favorite. Its thrifty use of whole lemons is unique and gives the pie a lovely combination of sweet, tart and slightly bitter flavors. Lemon lovers won't be able to stop at a single piece. —Deb Perry, Traverse City, Michigan

Ingredients

2 medium lemons, seeded and very thinly sliced
2 cups sugar
1/8 teaspoon salt
Dough for double-crust pie
4 large eggs, room temperature
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Directions

In a large glass bowl, combine lemons, sugar and salt. Cover and let stand overnight at room temperature.
Preheat oven to 450°. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron or other ovenproof skillet. Trim even with rim. In a large bowl, whisk eggs until frothy; lightly brush over crust. Add lemon mixture, flour and vanilla to eggs; mix well. Pour into crust. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top.
Bake 15 minutes. Reduce oven setting to 400°. Bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve warm.

Nutrition Facts

1 piece: 587 calories, 26g fat (15g saturated fat), 153mg cholesterol, 383mg sodium, 83g carbohydrate (52g sugars, 2g fiber), 8g protein.

Recipe Creator