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Lemon Shaker Pie
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
315 minutes
Zesty Lemon Shaker Pie: A tangy and vibrant dessert that uses the whole lemon for a burst of flavor and minimal waste.
Ingredients:
  • 2 pie crusts (a top and bottom)
  • 2 medium lemons
  • 2 cups (400 grams) sugar, plus more to sprinkle on the crust
  • 4 large whole eggs
  • 1/4 teaspoon kosher salt
  • 1 large egg yolk
Instructions:
  • Prepare both the top and bottom crusts for the pie, ensuring you double the Perfect Pie Crust recipe. Follow the instructions for making the pie crust, wrapping each dough disk individually. Refrigerate for at least an hour or overnight.
  • Prepare the lemons: Cut the lemons in half lengthwise, then thinly slice each half into 1/8-inch slices, making sure to remove any seeds. A mandoline can help achieve paper-thin slices if available, otherwise, use a sharp knife.
  • Place the lemon slices and any juice in a medium-sized glass, plastic, or stainless-steel bowl, avoiding aluminum which can react with the acidic lemon juice.
  • Coat lemon slices with sugar and let sit at room temperature for at least 4 hours, preferably overnight. Stir occasionally to help sugar dissolve and remove any floating seeds. Wait for lemons to soften and release liquid. Enjoy the transformation as the sugar coats the lemon slices and creates a sweet and tangy syrup.
  • Blend whole eggs with salt until smooth, then mix with macerated lemon and sugar until combined.
  • Roll out the bottom crust: Roll out one disk of pie dough on a floured surface until you have a 10-inch circular disk. Place the dough in a 9-inch pie dish and add the filling, ensuring lemon slices are distributed evenly throughout.
  • Roll out the top crust into a 10-inch round. Lay it over the bottom crust. Seal the pie by pressing the edges together. Trim any excess crust and crimp the edges all around the pie.
  • Chill and prep the pie: Refrigerate the pie for 45 minutes to firm up the dough. Preheat the oven to 350°F.
  • Chill the pie, then place it on a baking sheet. Beat egg yolk and water in a bowl. Brush pie with egg wash, sprinkle with sugar, and create decorative vents on the crust. Optional: use decorating sugar for extra flair.
  • Bake the pie on a baking sheet until the crust is golden brown and the filling bubbles out of the vents, for 45 to 55 minutes. Place the pie on a cooling rack for about 2 hours to allow it to cool and the filling to set before serving.

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