Description

Meyer Lemon Shaker Pie is a bright and tangy dessert featuring thinly sliced Meyer lemons macerated with sugar and baked in a flaky pie crust. This pie showcases the vibrant flavor and aroma of Meyer lemons with a custardy, slightly tart filling, perfect for spring or summer gatherings. The pie can be made with either a single crust to reveal the pretty lemon slices or a double crust for a classic look, offering a delightful balance of sweet and tart with a creamy texture.

Ingredients

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Pie Crust

1 single or double crust pie dough (about 9-inch size), store-bought or homemade

Lemon Filling

1 to 1 1/4 pounds Meyer lemons (around 6 lemons), sliced paper thin, seeds discarded (about 2 3/4 to 3 cups sliced lemons plus juice or 450 grams)
1 3/4 cups granulated sugar (adjust to taste: 1 1/2 cups for super tart, 2 cups if lemons are very tart)
1 to 2 teaspoons cornstarch (depending on preference for juiciness)
1/8 teaspoon salt
4 large eggs

Optional Garnish

Sweetened whipped cream for serving

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Instructions

Slice the Lemons: Use a mandolin or a very sharp knife to slice the Meyer lemons as thinly as possible, removing seeds as best as you can. Measure out approximately 2¾ to 3 cups of the lemon slices with their juice in a non-metallic bowl.
Macerate the Lemons: Stir the sliced lemons with the granulated sugar until well combined. Cover and let the mixture stand at least 12 hours at room temperature, or refrigerate if your kitchen is warm. This step helps release the juices and mellow the tartness.
Prepare the Pie Dough: Roll out your single or double crust dough and line a 9-inch pie plate (glass preferred). A regular depth pie plate is ideal, but deep-dish can also be used if the dough is large enough. If using a double crust, have your top crust ready for later.
Preheat the Oven: Set your oven to 425°F (218°C) to ensure it’s hot for the initial baking stage.
Make the Egg Mixture: In a separate bowl, whisk the cornstarch and salt into one egg until smooth and lump-free. Add the remaining three eggs and whisk until fully combined.
Combine and Fill: Stir the egg mixture into the lemon and sugar mixture until combined. Pour the filling into the prepared pie shell. If using a double crust, cover the pie and crimp edges to seal.
Bake the Pie: Bake at 425°F for 15 minutes to set the filling initially. Then reduce heat to 375°F (190°C) and bake for an additional 25-35 minutes until the top is lightly browned, puffed, and the center sets. The pie is done when the crust is golden and the filling feels firm to the touch.
Cool and Serve: Cool the pie on a wire rack. It can be served slightly warm or at room temperature. For an extra touch, serve with sweetened whipped cream.

Notes

You can use either a single crust, which beautifully displays the lemon slices, or a double crust for a more traditional pie look.
Adjust sugar amount based on how tart your lemons are; Meyer lemons tend to be sweeter than regular lemons.
Butter-Vodka crust recipe by Marlene Sorosky is a great pairing for this pie.
For gluten-free options, explore pie crust recipes at Kate McDermott’s Art of the Pie website.
Allowing the lemon and sugar mixture to macerate at least 12 hours intensifies flavor and softens the lemon slices.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 330
Sugar: 28g
Sodium: 110mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 110mg