Tag Archives: Meyer lemons

Ohio Shaker Lemon Pie

The Shakers were a Christian sect that began in Great Britain and made their way to the Northeast of the United States in the middle of the eighteen century. By the 1840s, several communities in Ohio

Ohio Lemon Shaker Pie

existed. Shakers were a very thrifty bunch and this pie presumably came about in an effort to use every part of the lemon. Yes, indeedy-doo, this pie uses the lemon pulp, the juice AND the skin. Use Meyer lemons as the flesh is sweeter than a regular lemon and the skin is more aromatic. The bitterness of the skin is tempered by the two cups of sugar that the lemons macerate with overnight. We have seen recipes for this pie with a top crust as well, but we liked the single crust version – all the better to see and taste the sunny yellow filling. Just the thing to brighten these gray winter days.

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Ohio Shaker Lemon Pie

  • Servings: 8-10
  • Time: 1 hr.
  • Difficulty: moderate
  • Print

Ingredients

For crust:

  • 1¼ cup flour
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 3 tablespoons shortening
  • 1/4 cup cold water

For filling:

  • 2 Meyer lemons
  • 2 cups sugar
  • 4 eggs, beaten
  • 3 tablespoons flour
  • ½ teaspoon vanilla
  • ¼ teaspoon salt

Instructions

For crust: Place all ingredients except water in food processor and blend until fine crumbs are formed. Add water a little at a time until the dough is moist and forms a ball. Wrap in plastic wrap and place in fridge until ready to use. (Can be made a day ahead).

For filling: Over a medium mixing bowl to catch the juice, slice the lemons very thinly (can use a mandolin), discarding the ends. Reserve 3-5 slices of lemon for center of pie. Chop the remaining lemon slices into small pieces, then add to the mixing bowl, along with any lemon juice. Discard any visible seeds. Add 2 cups sugar and stir to combine. Let sit for at least 3 hours or overnight in fridge.

Roll out crust onto a floured surface. Gently lift onto a 9-inch pie plate. Finish edges by fluting or forking them.

Add beaten eggs and salt to lemon mixture. Add flour and vanilla and mix. Pour lemon mixture into pie crust. Array reserved lemon slices in center of pie.

Bake at 425 degrees for the first 15 minutes, then reduce heat to 325 degrees and bake for approximately 30 minutes more or until crust is golden brown, the pie is set and the filling is bubbly. If necessary, cover edge of crust with foil to prevent overbrowning. Let pie cool on a wire rack before serving.