Shaker Lemon Pie

It’s a good pie…and different. I use Meyer lemons as the skin is thinner and less pithy so you only have a small window to make it.

So excited to make this pie, all went well except after taking it out of oven it is runny, it does say you can eat it warm so it doesn’t have to be cooled. Should I have added some corn starch? Even so it was runny it tastes yummy! My next try will be with a tablespoon of corn starch, I will let you know how it comes out.

Loved it

I used 1 more lemon and added lemon zest and a bit of lemon juice to the filling. And, let it marinate in fridge overnight. Amazing. Everyone who ate it loved it.

it was a nice flavor , the only thing is the sugar amount. I’m diabetic now, I still make it for gifts tho. today it will be my firemen neighbors, love bringing back old faves. be well!

I used three lemons but otherwise followed the recipe. We found the pie too sweet, so next time I will use only one and half cups of sugar instead of two cups. I brushed the top crust with milk and sprinkled with sugar before baking. My family loved the intense lemon flavor.

I have used a couple of other versions of this recipe. Tis by far the best.

Fifteen or so minutes after it came out of the oven it was cool enough to eat but still warm so I decided to cut it, and as soon as I took a slice out the egg, juice, and syrup mixture flooded out. At least it tasted good.

I chose this recipe after finding a way-too-vague version elsewhere, and I’m certainly glad I kept looking. I used the recipe as-is, and personally, I think it turned out great. It takes a few bites to get used to the presence of the rind, etc., but the flavor that is in that rind is so perfectly tart that you want to get used to it. I see a lot of reviews that mention using three lemons but I’m not sure about that for myself. The balance of sweet and sour is pretty right on with two lemons and two cups of sugar. I do agree that a scoop or two of vanilla ice cream is great with this.

It was awesome… I increased the eggs by one. And next time, I think I’ll take the time to remove some of the peel

I used less sugar, just stopped adding it when it tasted right. I also turned it into mini pies in a muffin tin! Turned out super yummy. I baked for 15 minutes at 450, then decreased the temperature as instructed, added foil over the top, and baked another 15 minutes. They baked up perfectly as minis!

I did not care for this pie at all. Guess it is the texture I don’t like. Will not make again. Made this as written except with store brought crust brushed with egg white. Crust was good.

I love this pie! Just like the one we had at Shakertown (Pleasant Hill) in Kentucky! I made it with lemons from my own little tree and eggs from my chicken.

The recipe is great, but including the pith makes this pie quite tart. I enjoyed it though. I think I’d like to try making it with cuties instead of lemons.

I loved it!! If you love lemons you’ll love this pie. I did add 2 tablespoons of cornstarch because there was just so much juice. It turned out perfectly. Gotta have ice cream or whipped cream with it.

I did everything according to the directions except, as some readers suggested, I used three lemons instead of two. I let the lemons and sugar stand for a full 24 hours as many readers suggested. The result was quite literally inedible. Even though I had sliced the lemons very thin in a food processor, and even though I had let them sit in the sugar for 24 hours, the peels still were very bitter and ruined the taste. Huge disappointment.

I rated it 5 stars, not based on my love for the recipe, but because the recipe is what it is…a Shaker Lemon Pie! It may not be my favorite lemon pie, but there is nothing wrong with the recipe, it is supposed to taste like this. I changed it a tad, I used 3 lemons and added 1/3 cup of sugar and used 5 eggs. I wanted a thick pie, I don’t like thin fillings. After 24 hrs (no way would I bake this pie after it sitting only 4 hrs) I ran it through the blender to reduce the size of the pieces.

This pie had a texture issue with me as well. It has a nice lemon taste, except for the bitter taste from the rind. I may not have sliced the lemon thin enough. The recipe should probably say paper thin slices of lemon.

I just learned from cooks country show on tv to have success with the recipe that you should: slice lemons very very thin using a serrated knife; after removing pits, squeeze out and save lemon juice before putting/cooking lemons in water for 5 mins (this eliminates the need to let stand 4 hours/overnight). It will also improve texture. Put juice with 2 tbsp cornstarch, the sugar. and eggs Hope this helps!

I’ve tried every pie pastry crust recipe w/o success. This was NO exception. Loose, messy and nearly impossible to transfer to plate.It looks just like all my failures. I even have a marble rolling pin…no help there. I gave it 2 star rating only because it tasted good in my Shaker Lemon pie. Thank Gof for Marie Callender’s ready made crusts!

Really different and tasty! The texture could be a problem with some people as it was in my house-some liked it and some didn’t. I plan on trying this by blending the whole thing up until smooth just before I bake it. The flavor is awesome!