Sweets & Treats

Shaker Lemon Pie

I love old fashion recipes and I love that they are making a comeback. Most of the old recipes are made with just a few real ingredients and the whole process is pretty simple. This Shaker Lemon Pie has just 4 ingredients. Yes, just 4! The recipe description says this pie is “deliciously tart yet sweet”.

When a friend sent me a picture of the cookbook A Culinary History of Kentucky that she had just purchased with recipes common in Kentucky, and a text that she was making the Shaker Lemon Pie recipe in the book, I knew I wanted to make one, too.

Well, she got to it quicker than I did, so I asked if I could use her pictures, and she graciously said yes. Thank You, Miss Abbie Bales!

It’s fun to learn about native foods and customs across the different regions, and since my father was born and raised in eastern Kentucky (and spoke very little of his life here), it’s especially nice to learn more.

This cookbook may be available at your local library. If not, it’s available on Amazon to read on Kindle, and in hardback and paperback books.

A Culinary History of Kentucky

This recipe uses the whole lemon, including the peel. In case you have any qualms about that, just remember there is such a thing as candied lemon peel.

Be sure to read through the directions before making this pie, as the lemons and sugar mix have to sit overnight.

Printable recipe below.

Shaker Lemon Pie

Print recipe


  • 2 large lemons
  • 2 cups sugar
  • 4 eggs, beaten
  • 2 pie crusts


  1. Slice the lemons as thinly as possible, complete with the rinds. A mandoline is perhaps the best tool to ensure very thin slices. Be sure to remove the seeds while slicing.
  2. Cover the lemon slices with the sugar and mix, taking care not to crush the fruit. Leave to stand overnight.
  3. Add the beaten eggs and stir.
  4. Use one pie crust to line a 9 inch pie plate.
  5. Arrange the lemon slice mixture in the pie base and cover with the second pastry crust. Pinch the edges together. Make a few slits in the pie crust for any air to escape.
  6. Bake at 450°F (230°C) for 15 minutes. Then, reduce the heat to 375°F (190°C) and continue to cook for a further 20 minutes.

NOTE: Sugar can be reduced by 1/2 cup, however the tartness will be slightly more. I liked it, Hubby did not.

I made this Shaker Lemon Pie (pictured below) with only the bottom crust. Isn’t that pretty? This pie is perfect for a summer dessert, but wouldn’t it be gorgeous on a Thanksgiving Dessert table, too?

Shaker Lemon Pie with One Crust

Let me know what you think of this Shaker Lemon Pie!


13 thoughts on “Shaker Lemon Pie

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