Meyer Lemon Shaker Pie Recipe

I absolutely love sharing this Meyer Lemon Shaker Pie Recipe with friends because it’s one of those desserts that’s bright, fresh, and has that perfect balance of sweet and tart that wakes up your taste buds. What makes this pie really shine is the way the lemon slices soak into the sugary filling overnight, giving you those beautiful translucent layers of flavor with every bite. If you’re someone who treasures pies that look as good as they taste, you’ll especially appreciate the simplicity of the single crust version – those lemon slices on top are just irresistible!

When I first tried this Meyer Lemon Shaker Pie Recipe, I remember thinking it was a little different from your typical lemon pies — no complicated steps or overly sweet filling, just pure, zesty Meyer lemon goodness. It’s a brilliant make-ahead pie that’s perfect for dinner parties or a cozy weekend treat. Plus, it’s surprisingly easy to pull off even if you don’t consider yourself a baking pro, and with a few tips I’ve learned along the way, you’ll find this recipe a total crowd-pleaser, just like my family does!

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Ingredients You’ll Need

Each ingredient plays a key role in this Meyer Lemon Shaker Pie Recipe, blending to create a vibrant and luscious filling that sets perfectly in the crust. Choosing fresh Meyer lemons and a flaky pie crust will take this pie from good to unforgettable.

• Pie crust (single or double): I love using a single crust so those lemon slices shine on top, but double crust works if you want a classic cover; a sturdy, buttery dough is best.
• Meyer lemons: Their unique mellow sweetness makes this recipe stand out. Look for bright, firm lemons with a thin skin.
• Granulated sugar: Adjust the amount depending on how tart your lemons are and your sweetness preference.
• Cornstarch: It helps thicken the filling to that perfect custard-like texture without being heavy.
• Salt: Just a pinch to balance the flavors and soften the sweetness.
• Large eggs: Eggs bind the filling and add richness—fresh eggs will give a better, brighter filling.
• Sweetened whipped cream: Optional, but whenever I can, I add a dollop for an indulgent touch.

Variations

I love to adjust this Meyer Lemon Shaker Pie Recipe depending on the occasion or what I have on hand. It’s really flexible, so don’t hesitate to make it your own!

• Gluten-Free Crust: I’ve often swapped in a gluten-free pie crust from trusted recipes, and the pie still bakes beautifully.
• Meyer Lemon + Ginger: Adding a teaspoon of finely grated ginger into the lemon-sugar mix adds a subtle spicy note I adore.
• Less Sweet Version: If you prefer tart desserts, try cutting the sugar by a quarter and watch how that bright lemon flavor pops.
• Double Crust Option: When I’m craving a more traditional pie or anticipate transporting the pie, a double crust seals the filling perfectly.

How to Make Meyer Lemon Shaker Pie Recipe

Step 1: Slice Your Meyer Lemons Thinly and Sweeten Them

The very first and most crucial step is slicing your Meyer lemons paper-thin. I swear by using a mandolin for this because it guarantees even slices that look stunning baked into the filling. After slicing, toss those lemon slices into a non-metallic bowl and stir in all the sugar. Then, cover and let this mixture sit for at least 12 hours at room temperature (or refrigerate if it’s hot where you live). This maceration softens the lemon peel and sweetens the fruit, creating that signature shaker pie texture that’s sweet, tangy, and almost jewel-like in appearance. Don’t rush this step—it’s where the magic starts!

Step 2: Prepare Your Pie Crust and Preheat the Oven

I usually go with a single pie crust for this recipe so you can admire all those translucent lemon slices peeking through, but a double crust is a lovely alternative too. Press your dough onto a 9-inch pie plate—glass works beautifully so you can peek at the crust color while baking. Before moving on, preheat your oven to 425°F; this high start helps set the filling quickly, preventing sogginess.

Step 3: Mix Eggs with Cornstarch and Salt, Then Combine with Lemons

In a separate bowl, whisk together the cornstarch and salt into one egg, making sure there are no lumps. Then whisk in the remaining eggs until smooth and combined. This step ensures the filling thickens properly as it bakes. Pour this egg mixture into the lemon and sugar bowl, stirring gently to combine everything. The eggs bring richness and help set the filling into that luscious custard consistency you want.

Step 4: Assemble and Bake Your Pie

Pour the lemon-egg mixture into your prepared pie crust. If you’re doing a double crust, now’s the time to add it on top and crimp the edges for a pretty finish. Slide your pie into the oven and bake at 425°F for 15 minutes to jumpstart the filling’s set. Then lower the temperature to 375°F and keep baking for another 25-35 minutes. You’ll know it’s done when the top looks lightly browned and puffed up, and the center feels set but still has a tiny bit of jiggle. That subtle jiggle means the custard isn’t overcooked—trust me, this is what makes the filling silky and smooth.

Step 5: Cool and Serve for Maximum Enjoyment

Once baked, transfer your pie to a wire rack and let it cool before slicing. I sometimes enjoy it slightly warm with a generous spoonful of sweetened whipped cream—it complements the tart lemon beautifully. You can also serve it fully cooled, which firms up the filling more for clean slicing. Either way, this Meyer Lemon Shaker Pie is a guaranteed winner.

How to Serve Meyer Lemon Shaker Pie Recipe

Garnishes

I always top mine with a generous dollop of lightly sweetened whipped cream — it rounds out the tartness perfectly and adds that ultra-creamy contrast. Sometimes I sprinkle a tiny pinch of finely grated lemon zest or even a few candied lemon slices on top for extra zing and visual flair. It doesn’t just taste great; it looks like a dessert you’d find in a fancy bakery!

Side Dishes

This pie pairs wonderfully with simple accompaniments like a cup of Earl Grey tea or a light sparkling wine to complement the citrus notes. For brunches or casual gatherings, I’ve served it alongside fresh berries or a mixed green salad with a citrus vinaigrette to keep things bright and fresh.

Creative Ways to Present

For special occasions, I’ve layered slices of this pie with whipped cream and fresh mint leaves in individual glass parfait cups—looks stunning and makes serving a breeze. Another favorite is to dust the top lightly with powdered sugar for an elegant finish, especially during holiday dinners. You can even dress it up with a thin drizzle of honey or a sprig of thyme for a sophisticated twist.

Make Ahead and Storage

Storing Leftovers

I like to cover any leftover Meyer Lemon Shaker Pie tightly with plastic wrap and store it in the fridge. It keeps well for up to 3 days and the flavors actually mellow and deepen overnight. When you slice into it again, the filling retains its silky texture if you’ve cooled it completely before storing.

Freezing

I’ve frozen this pie successfully by cooling it completely, wrapping tightly with foil and plastic wrap to prevent freezer burn. When thawed gently in the fridge overnight, it retains most of its flavor and texture. Just note that the crust can sometimes get a little softer, so I prefer freezing individual slices rather than the whole pie.

Reheating

If you want to enjoy leftover Meyer Lemon Shaker Pie warm, I recommend reheating single slices in a low oven (about 300°F) for 10 minutes or until just warm. Avoid the microwave if you can, as it can make the crust soggy and the filling rubbery.

FAQs

Final Thoughts

If you’re looking for a dessert that’s fresh, flavorful, and deceptively simple, this Meyer Lemon Shaker Pie Recipe is definitely one to try. I find it perfect for those moments when you want a pie that’s not overly sweet but still packed with sunshine in every bite. Trust me, once you taste it, you’ll be making it again and again—your friends and family will thank you, and you might just find it becomes your go-to lemon dessert for years to come!

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