Shaker Lemon Pie

About half the recipes I found call for the butter and flour and half didn't. Using them yields a richer pie that is more tolerant of overbaking.


  • 2 (360 g) lemons
  • 450 g (2 cups) sugar
  • 1/4 tsp (2 g) salt
  • 4 ( g) eggs
  • 50 g (4 tbs) butter (optional)
  • g (3 tbs) flour (optional)
  • 1 Pastry for 9-inch two-crust pie


  1. Halve lemons lengthwise. Slice them crosswise paper thin, removing any seeds on the way and discarding ends that contain no flesh.
  2. Put slices in a bowl. Add the sugar, and stir well to combine.
  3. Let sit 1 hour, stir again, then cover and let macerate at least 24 hours.
  4. Whisk eggs until frothy, and whisk in salt. If using, melt and cool the butter, then whisk butter and flour into the egg mixture until evenly combined.
  5. Stir together egg and lemon mixtures.
  6. Preheat oven to 425 °F.
  7. Line pie plate with a crust, pour in mixture, and top with another crust. Crimp edges and vent.
  8. Bake 15 minutes. Reduce oven to 350 °F and bake another 35 to 40 minutes. Pie is done when a knife inserted into the filling comes out clean.
  9. Cool on a rack.
Serve at room temperature.

Storage Instructions

Refrigerate unused portions up to one week.
Dish Types: 
Main Ingredients: