Meyer Lemon Shaker Pie with Buttery Crust
A classic Shaker pie made with whole Meyer lemons, macerated in sugar, then baked between two thin, buttery crusts for a tart, sweet, and utterly refreshing dessert.
- Prep25 min
- Cook45 min
- Total6h 10m
- DifficultyMedium
- Servings6
This pie is a celebration of lemon in its purest form. Instead of just using juice and zest, whole Meyer lemons are thinly sliced and left to macerate in sugar, which softens them and tames their sharpness while drawing out their fragrant oils. The result is a filling that's intensely lemony, with a pleasant bitterness from the pith that balances the sweetness beautifully.
The filling is cradled between two layers of flaky, buttery pie dough, creating a rustic yet elegant dessert. It's the kind of pie that feels both nostalgic and sophisticated, perfect for a spring gathering, a holiday table, or any time you crave a bright, citrusy treat. Serve it slightly warm or at room temperature, with a dusting of powdered sugar and a twist of lemon for a beautiful finish.
Ingredients
Converted amounts are rounded.
Method
- Zest the lemons, then thinly slice them into rounds, removing any seeds.
- In a large bowl, combine the lemon zest, lemon slices, and 2 cups of sugar. Stir well to coat the slices thoroughly. Cover with plastic wrap and refrigerate for at least 4 hours, or up to overnight, to macerate.
- Preheat the oven to 425°F.
- To the lemon mixture, add the beaten eggs, melted butter, flour, and salt. Stir until everything is fully incorporated.
- On a lightly floured surface, divide the chilled dough in half. Roll each portion into a circle about ⅛ inch (3 mm) thick. Line a 9-inch (23 cm) pie dish with one dough round, then pour in the lemon filling. Top with the second dough round. Trim the excess dough, press the edges together, and crimp to seal.
- In a small bowl, whisk the egg yolk with the water until well combined.
- Brush the top crust with the egg wash, then sprinkle with the remaining 1 tablespoon of sugar. Cut 4 small slits in the center to allow steam to escape.
- Place the pie dish on a rimmed baking sheet and bake for 15–20 minutes, until the crust begins to brown.
- Reduce the oven temperature to 350°F and continue baking for 22–24 minutes, until the crust is shiny and deep golden brown.
- Allow the pie to cool for 45–60 minutes before slicing.
- Serve each slice with a lemon twist and a dusting of powdered sugar.
💡 Tips
- For the best flavor, use Meyer lemons if available; they are sweeter and less acidic than regular lemons.
- Don't skip the maceration time – it softens the lemon slices and mellows their bitterness.
- If the crust browns too quickly, cover the edges with foil during baking.
Inspired by a recipe from Tasty