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84% would make again

Lemon Shaker Pie

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.

Tasty Team
February 28, 2020
Total Time

6 hr 10 min

6 hr 10 min

Prep Time

25 minutes

25 min

Cook Time

45 minutes

45 min

Lemon Shaker Pie
Total Time

6 hr 10 min

6 hr 10 min

Prep Time

25 minutes

25 min

Cook Time

45 minutes

45 min

Ingredients

for 6 servings

  • 2 medium meyer lemons
  • 2 cups sugar (400 g), divided, plus 1 tablespoon
  • 4 large eggs, beaten
  • ½ stick unsalted butter, melted
  • 3 tablespoons all purpose flour, plus more for dusting
  • ½ teaspoon kosher salt
  • 1 Tasty's pie crust, formed into a disc and chilled
  • 1 large egg yolk
  • ¼ teaspoon water
  • lemon twist, for serving
  • powdered sugar, for serving

Included in this Recipe

Pie Crust

Nutrition Info

  • Calories 430
  • Fat 13g
  • Carbs 70g
  • Fiber 2g
  • Sugar 49g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. Zest and thinly slice the lemons into rounds, removing any seeds.
  2. 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. Preheat the oven to 425°F (220°C).
  4. Add the beaten eggs, melted butter, flour, and salt to the lemon mixture and stir until fully incorporated.
  5. 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. In a small bowl, whisk together the egg yolk and water until fully combined.
  7. 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. 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. 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. Let the pie cool for 45–60 minutes before slicing and serving.
  11. Top each slice with a lemon twist and dust with powdered sugar.
  12. Enjoy!

Ingredients

for 6 servings

  • 2 medium meyer lemons
  • 2 cups sugar (400 g), divided, plus 1 tablespoon
  • 4 large eggs, beaten
  • ½ stick unsalted butter, melted
  • 3 tablespoons all purpose flour, plus more for dusting
  • ½ teaspoon kosher salt
  • 1 Tasty's pie crust, formed into a disc and chilled
  • 1 large egg yolk
  • ¼ teaspoon water
  • lemon twist, for serving
  • powdered sugar, for serving

Included in this Recipe

Pie Crust

Nutrition Info

  • Calories 430
  • Fat 13g
  • Carbs 70g
  • Fiber 2g
  • Sugar 49g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. Zest and thinly slice the lemons into rounds, removing any seeds.
  2. 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. Preheat the oven to 425°F (220°C).
  4. Add the beaten eggs, melted butter, flour, and salt to the lemon mixture and stir until fully incorporated.
  5. 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. In a small bowl, whisk together the egg yolk and water until fully combined.
  7. 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. 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. 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. Let the pie cool for 45–60 minutes before slicing and serving.
  11. Top each slice with a lemon twist and dust with powdered sugar.
  12. Enjoy!
Lemon Shaker Pie

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