Description
Meyer Lemon Shaker Pie is a vibrant, tangy dessert featuring thinly sliced Meyer lemons mixed with sugar and eggs in a flaky pie crust. This unique pie showcases the beautiful lemon slices on top and balances tartness and sweetness perfectly. A delightful treat that can be served warm or cool, ideally accompanied by sweetened whipped cream.
Ingredients
Units
Scale
Pie Crust
- 1 single or double crust pie dough (about 9-inch, regular or deep-dish pan)
Filling
- 1-1/4 pounds Meyer lemons (about 6), thinly sliced
- 1-3/4 cups granulated sugar (adjust between 1-1/2 to 2 cups based on tartness preference)
- 1-2 teaspoons cornstarch (depending on juiciness preference)
- 1/8 teaspoon salt
- 4 large eggs
- Sweetened whipped cream, for serving (optional)
Instructions
- Slice Lemons: Using a mandoline or sharp knife, slice the Meyer lemons paper-thin, removing seeds as best as possible. You should have about 2 3/4 to 3 cups of sliced lemons plus their juice (approximately 450 grams or 1 pound).
- Combine Lemons and Sugar: Place the sliced lemons in a non-metallic bowl and stir in the sugar thoroughly. Cover and let the mixture stand at room temperature for at least 12 hours, or refrigerate if your kitchen is very warm, allowing the lemons to macerate and soften.
- Prepare Pie Crust: Prepare your pie dough (single or double crust) using your preferred recipe. Line a 9-inch pie plate, preferably glass, with the dough. A regular depth pan is ideal, but a deep-dish pan can work if your dough is rolled larger. Note that the filling might be a bit shallow in a deep-dish pan.
- Preheat Oven: Preheat your oven to 425°F (220°C) to get ready for baking.
- Mix Eggs and Cornstarch: In a separate bowl, whisk the cornstarch and salt into one of the eggs until no lumps remain. Then whisk in the remaining three eggs until well combined.
- Combine Filling: Stir the egg mixture into the lemon and sugar mixture until evenly combined. Pour this filling into the prepared pie shell. If using a double crust, add the top crust and crimp the edges securely.
- Bake at High Temperature: Bake the pie at 425°F for 15 minutes to set the edges and start browning.
- Reduce Temperature and Continue Baking: Lower the oven temperature to 375°F (190°C) and continue baking for 25 to 35 minutes until the top is slightly puffed, lightly browned, and the center feels set when gently touched. The single crust will show the filling clearly; for double crust, look for an evenly golden brown crust.
- Cool and Serve: Cool the pie on a wire rack. Serve slightly warm or at room temperature, optionally topped with sweetened whipped cream for added richness.
Notes
- You can use a single or double crust, but the single crust beautifully showcases the lemon slices.
- Butter-Vodka crust by Marlene Sorosky is a great choice for a tender, flaky pie crust.
- Gluten-free pie crust options are available, including recipes from Kate McDermott’s Art of the Pie website.
- Adjust sugar amount depending on the tartness of your lemons: use less sugar for sweeter lemons and more for extra tartness.
- Letting the lemon and sugar mixture rest overnight enhances flavor and texture by softening the lemon peel.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
