Dessert: United States – Great Lakes United States (Ohio) – Shaker Lemon Pie

Serving Size: 8

Approximate Time

Prep 15 min

Cook 45 min

Additional 8 hrs

Total 9 hrs

Ingredients

- 1 (9-inch) single-crust pie pastry, rolled and chilled (store-bought or homemade)
- 3 medium lemons, thinly sliced crosswise, seeds removed (approx. 10–12 oz / 280–340 g total)
- 3/4 cup (150 g) granulated sugar (for macerating)
- 1/2 cup (100 g) granulated sugar (to mix with eggs)
- 4 large eggs, approx. 200 g
- 2 tbsp (28 g) unsalted butter, melted
- 1/4 tsp (1.5 g) fine sea salt
- Optional for serving: whipped cream — 1 cup (240 ml) heavy cream whipped with 2 tbsp (25 g) powdered sugar

Instructions

Short Description:
A tangy-sweet custard-like pie made with paper-thin slices of whole lemons (rind and all) macerated in sugar and combined with eggs, baked in a single crust to a glossy, set filling. The result is bright, intensely lemony and slightly bitter from the peel, balanced by sugar and eggs.

Regional Notes:
This Ohio Shaker version uses whole lemons sliced very thin so the rind is incorporated into the filling, a distinctive Shaker-era technique that yields a tart-sweet, slightly bitter profile unlike standard lemon custard pies that use only juice and zest. The filling is typically macerated before baking to soften the rind and draw out juice, a traditional Shaker method.

1. Prepare the crust: Preheat oven to 375°F (190°C). Fit the chilled pie dough into a 9-inch (23 cm) pie plate, trim and crimp edges. Blind-bake by lining with parchment and filling with pie weights or dried beans; bake 15 minutes, remove weights and parchment, then bake 8–10 minutes more until pale golden. Reduce oven temperature to 350°F (175°C).
2. Slice the lemons paper-thin: Using a sharp knife or mandoline, slice the lemons crosswise as thinly as possible. Remove and discard any seeds. Place the slices in a bowl in a single layer if possible.
3. Macerate the lemons: Sprinkle 3/4 cup (150 g) granulated sugar over the lemon slices, toss gently to coat, and cover. Refrigerate and let macerate at least 6–8 hours, preferably overnight; the sugar will soften the rind and draw out juice.
4. Make the egg mixture: In a medium bowl, whisk together the 4 large eggs (approx. 200 g), remaining 1/2 cup (100 g) granulated sugar, melted butter, and 1/4 tsp (1.5 g) salt until smooth and slightly frothy.
5. Assemble the pie: Remove the macerated lemons and any accumulated syrup from the refrigerator. Arrange the lemon slices in the pre-baked crust (you may pile them — the syrup will settle). Pour the egg-sugar mixture evenly over the lemon slices so it fills the gaps; press slices down gently with a spatula if needed so they are submerged in the custard.
6. Bake: Bake at 350°F (175°C) until the filling is set but still slightly jiggly in the center, about 30–40 minutes. The top should be glossy and not overly browned.
7. Cool and chill: Let the pie cool to room temperature on a rack, then refrigerate at least 3 hours (overnight is preferable) to fully set and let flavors mellow.
8. Serve: Slice and serve chilled or at cool room temperature. Top with a dollop of lightly sweetened whipped cream if desired. Store covered in the refrigerator up to 3–4 days.