Shaker Lemon Pie

An old-fashioned pie made with the entire lemon – peels and all! The perfect combination of tart and sweet! –Keely


  • 2 Pilsbury refrigerated pie crusts
  • 2 large lemons
  • 2 cups sugar
  • ¼ teaspoon salt
  • 4 large eggs
  • ¼ cup unsalted butter, melted
  • 3 tablespoons flour


Zest lemons and set aside. Slice lemons paper-thin, removing seeds.


In a medium bowl combine sliced lemons, lemon zest, sugar, and salt. Mix well, cover, and set aside at room temperature for 4-24 hours stirring occasionally.


Line a 9″ pie pan with one crust. Preheat oven to 425º


In a mixer with a whisk attachment, whisk eggs until frothy. Add melted butter and flour, whisking until smooth. With large spoon, carefully stir in the lemon mixture.

Pour filling into the bottom curst and level with the back of the spoon. Cover with vented top crust or lattice.


Bake for 30 minutes, reduce temperature to 350º and bake 20-30 minutes more, until a knife inserted into the center comes out clean. Cool completely on rack.


Pie may be refrigerated, but should be served at room temperature.


Only Pilsbury brand pie crusts will do – never buy the store brand!


A food processor with the slicing blade set to the smallest setting is perfect for slicing the lemons, however be careful to remove all seeds.


Lemon peels are an acquired taste! Try to use large lemons to ensure a larger pulp to peel ratio. Feel free to carefully remove as much peel as you want. Some people love them, others – well not so much.