Meyer Lemon Shaker Pie Recipe

I absolutely love sharing this Meyer Lemon Shaker Pie Recipe because it feels like sunshine in dessert form. There’s something magical about those thinly sliced Meyer lemons that soak up sugar overnight, creating a glossy, bright filling that simply melts in your mouth. Whether you’re baking for a weekend treat or impressing friends at a dinner party, this pie’s vibrant citrus flavor and stunning presentation make it worth every minute in the kitchen.

When I first tried this pie, I was amazed at how simple ingredients came together for such a standout dessert. You’ll find that the Meyer Lemon Shaker Pie Recipe is perfect for spring and summer seasons, but honestly, it’s a refreshing pick-me-up any time of year. Plus, it’s flexible enough to suit your preferences with different crust options, so it’s a pie that truly fits your style.

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Ingredients You’ll Need

The ingredients for this Meyer Lemon Shaker Pie Recipe are refreshingly simple, yet each one plays a crucial role. I recommend using the freshest Meyer lemons you can find — their sweeter citrus flavor truly makes this dish shine.

• Pie crust (single or double crust): I love a single crust to showcase those delicate lemon slices, but double crust works if you want a traditional pie style.
• Meyer lemons: Use about six; they’re sweeter and less acidic than regular lemons, perfect for this pie.
• Granulated sugar: Adjust the amount based on your tartness preference or how sweet your lemons are.
• Cornstarch: Adds that slightly thickened, custardy texture you’ll love.
• Salt: Just a pinch to balance the sweetness and brighten flavors.
• Large eggs: They bind everything together for that perfect set pie filling.
• Sweetened whipped cream (optional): For serving, adds a dreamy, light touch that pairs wonderfully with the citrus.

Variations

One of my favorite things about the Meyer Lemon Shaker Pie Recipe is how easy it is to adapt to your tastes or dietary needs. Over time, I’ve experimented with all sorts of tweaks that you might want to try too!

• Gluten-free crust: I switched to a gluten-free pie crust once for a friend, and it turned out just as delicious – no one missed the traditional crust.
• Extra tart version: If you like your pie extra tangy, bump up the lemon slices and reduce sugar slightly; it keeps things bright and lively.
• Double crust option: Sometimes I cover the pie with a lattice top to trap the lemon aroma; it’s pretty and adds a bit of extra texture contrast.
• No sugar whipped cream: For a lighter finish, skip the sweetened cream and serve with fresh berries instead.

How to Make Meyer Lemon Shaker Pie Recipe

Step 1: Slice the Meyer Lemons Paper Thin

The key to this pie’s stunning look is those ultra-thin lemon slices. I swear by my mandoline slicer here — it makes slicing consistent, thin discs a breeze. Take your time and try to remove seeds as you go; it’s a bit fiddly but worth it. You want about 2¾ to 3 cups of these slices, plus the fresh juice they release. Trust me, the soaking step that follows is where all that citrus magic happens.

Step 2: Combine Lemons with Sugar and Let Them Rest

Once sliced, put your lemons in a non-metallic bowl (glass or ceramic is best) and stir in all the sugar. This is where patience pays off — cover the bowl and let it sit for at least 12 hours at room temperature. If your kitchen is warm, pop it in the fridge. This step softens the lemons and coaxes the flavors out, so the pie filling becomes sweet, silky, and vibrant. I usually prep this the night before baking to save time.

Step 3: Prepare Your Pie Crust

Whether you decide on a single crust to show off the lemon slices or a double crust for a classic pie, get your dough ready now. I like using my favorite Stir-N-Roll Pie Crust recipe — it’s flaky and tender. Make sure to line a 9-inch regular depth pie plate. If you want to use a deep-dish pan, roll your dough a little larger so you don’t end up with a shallow pie. Keep the crust cool while you finish the filling prep to avoid shrinkage.

Step 4: Mix the Eggs With Cornstarch and Salt

In a separate bowl, whisk your cornstarch and salt into one of the eggs until smooth, then add the remaining eggs. This little step helps prevent lumps and ensures a smooth custard texture. You’ll stir this mixture into the lemon and sugar bowl next — the eggs give the pie that perfect set and silky finish.

Step 5: Assemble and Bake Your Meyer Lemon Shaker Pie

Pour the egg and lemon mixture into your prepared pie shell. If you’re going for a double crust, add your top crust now and crimp the edges. Pop it into your preheated oven at 425°F for 15 minutes, then lower the heat to 375°F and bake another 25-35 minutes. You’ll know it’s done when the top is lightly browned and the center feels set but still has a little wiggle. I’ve learned that an evenly golden crust is a reliable sign the pie is perfectly baked.

Step 6: Cool and Serve

Let the pie cool on a wire rack — this lets the filling fully set and makes slicing cleaner. I like serving it slightly warm with a dollop of sweetened whipped cream. That creamy contrast against the bright lemon is just dreamy. If you want to enjoy it cooler, that works beautifully too. Either way, this pie doesn’t stick around long in my house!

How to Serve Meyer Lemon Shaker Pie Recipe

Garnishes

I always reach for a lightly sweetened whipped cream — it balances the tartness beautifully. Sometimes, I add a few Meyer lemon zest curls or thin lemon peel strips on top for that extra pop of color and citrus aroma. A sprinkle of finely chopped fresh mint can add a lovely herbal note if you want to get fancy.

Side Dishes

This pie pairs wonderfully with simple sides like a green salad for a daytime gathering or vanilla ice cream for an indulgent dessert spread. I’ve also served it alongside a cup of tea or a light Moscato — the citrus and sweetness always complement those beverages perfectly.

Creative Ways to Present

For special occasions, I’ve layered lemon slices on top in a spiral pattern to wow guests visually. Another fun way is to cut the pie into mini tarts using a muffin tin, perfect for tea parties or buffets. Adding edible flowers or dusting with powdered sugar right before serving can make it feel extra celebratory.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover pie tightly with plastic wrap and keep it in the fridge. It stays fresh for up to 4 days, though I have to admit, it rarely lasts that long in my house! Just bring it to room temperature before serving for the best flavor.

Freezing

Freezing this pie is doable but I find the crust texture changes a bit. If you want to freeze, wrap the whole pie well with foil and plastic wrap, and thaw overnight in the fridge. It’s best eaten within a month.

Reheating

To refresh leftovers, I pop a slice in a 300°F oven for about 10 minutes to warm and slightly crisp the crust. Avoid microwaving as it can make the crust soggy and the filling rubbery.

FAQs

Final Thoughts

This Meyer Lemon Shaker Pie Recipe is truly one of my all-time favorites because it strikes that perfect balance between tart and sweet with a gorgeous, glossy finish that’s sure to impress. Once you get the hang of the soaking step and watch those lemon slices transform, you’ll be hooked just like I am. Next time you want a pie that’s fresh, bright, and a little bit different, give this recipe a try — I promise you’ll love how it turns out!

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