12 Delicious Shaker Lemon Pie Recipes

Picture this: a slice of Shaker lemon pie, its tangy sweetness perfectly balanced, nestled in a flaky crust that crumbles just right. Whether you’re a seasoned baker or new to the kitchen, our roundup of 12 delicious Shaker lemon pie recipes promises to inspire your next baking adventure. From classic takes to innovative twists, there’s a recipe here to satisfy every craving. Let’s dive into the zestful world of Shaker lemon pies!

Classic Shaker Lemon Pie

Shaker lemon pie stands out for its bold, tangy flavor and unique use of whole lemons. Simple ingredients come together for a dessert that’s both rustic and refined.

Ingredients

• For the crust:
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2/3 cup cold unsalted butter, cubed
  • 4-6 tbsp ice water
• For the filling:
  • 2 large lemons, thinly sliced
  • 2 cups sugar
  • 4 large eggs

Instructions

1. Preheat oven to 350°F.
2. Combine flour and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, until dough comes together. Tip: Handle dough as little as possible to keep it flaky.
4. Roll out dough on a floured surface to fit a 9-inch pie plate. Trim and crimp edges.
5. Layer lemon slices in the crust, then sprinkle evenly with sugar.
6. Beat eggs in a bowl, then pour over the lemons and sugar. Tip: Ensure eggs fully cover the lemons for a uniform texture.
7. Bake for 45 minutes, or until filling is set and crust is golden. Tip: Cover edges with foil if they brown too quickly.

Finished pie offers a delightful contrast between the crisp crust and soft, tangy filling. Serve slightly warm with a dollop of whipped cream for an extra treat.

Vegan Shaker Lemon Pie

Zesty and bold, this Vegan Shaker Lemon Pie packs a punch with its tangy lemon filling and flaky crust. Perfect for those who love a dessert that’s both sweet and sharp.

Ingredients

• For the crust:
  • 2 cups all-purpose flour
  • 1/2 cup vegan butter, chilled
  • 1/4 cup ice water
  • 1/2 tsp salt
• For the filling:
  • 2 large lemons, thinly sliced
  • 1 1/2 cups sugar
  • 1/4 cup cornstarch
  • 1 cup water

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix flour and salt for the crust.
3. Cut in vegan butter until mixture resembles coarse crumbs.
4. Gradually add ice water, stirring until dough forms. Tip: Handle dough as little as possible to keep it flaky.
5. Roll out dough on a floured surface to fit a 9-inch pie plate.
6. Place dough in pie plate, trim edges, and crimp.
7. In a saucepan, combine lemons, sugar, cornstarch, and water for the filling.
8. Cook over medium heat, stirring constantly, until thickened. Tip: Ensure mixture boils for at least 1 minute to activate cornstarch.
9. Pour filling into crust.
10. Bake for 25-30 minutes, until crust is golden. Tip: Cover edges with foil if they brown too quickly.
11. Cool on a wire rack before serving.

Great for summer gatherings, this pie offers a creamy yet firm texture with a vibrant lemon flavor. Serve chilled with a dollop of coconut whipped cream for an extra treat.

Gluten-Free Shaker Lemon Pie

Gather around for a dessert that’s both tangy and sweet, perfect for those avoiding gluten. This Shaker Lemon Pie packs a punch with its whole-lemon approach, offering a refreshing twist on a classic.

Ingredients

For the crust:

– 1 1/2 cups gluten-free flour blend
– 1/2 tsp salt
– 1/2 cup cold unsalted butter, cubed
– 4-6 tbsp ice water

For the filling:

– 2 medium lemons, thinly sliced and seeds removed
– 2 cups sugar
– 4 large eggs
– 1/4 tsp salt

Instructions

1. Preheat oven to 350°F.
2. In a food processor, pulse gluten-free flour blend and salt to combine.
3. Add cold butter cubes; pulse until mixture resembles coarse crumbs.
4. Gradually add ice water, 1 tbsp at a time, pulsing until dough comes together. Tip: Stop adding water when the dough holds together when pressed.
5. Roll out dough on a floured surface; fit into a 9-inch pie dish. Trim edges.
6. In a large bowl, combine lemon slices and sugar; let sit for 30 minutes to soften lemons.
7. Beat eggs and salt in a separate bowl; stir into lemon mixture.
8. Pour filling into crust. Tip: Arrange lemon slices evenly for a beautiful top.
9. Bake for 45-50 minutes, until filling is set and crust is golden. Tip: Cover edges with foil if browning too quickly.
10. Cool on a wire rack before serving.
Fresh out of the oven, this pie offers a delightful contrast between the crisp crust and the soft, jammy lemon filling. Serve it slightly warm with a dollop of whipped cream for an extra indulgent treat.

Shaker Lemon Pie with Honey

Here’s a pie that’s as straightforward as it is delicious. Shaker Lemon Pie with Honey combines simplicity with bold flavors.

Ingredients

• For the crust:
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2/3 cup cold unsalted butter, cubed
  • 4-6 tbsp ice water
• For the filling:
  • 2 large lemons, thinly sliced
  • 1 1/2 cups sugar
  • 4 eggs
  • 1/4 cup honey

Instructions

1. Preheat oven to 375°F.
2. Mix flour and salt in a large bowl.
3. Cut in butter until mixture resembles coarse crumbs.
4. Gradually add ice water, stirring until dough forms. Tip: Handle dough as little as possible to keep it tender.
5. Roll out dough on a floured surface to fit a 9-inch pie plate.
6. Place dough in pie plate, trim edges, and crimp.
7. Combine lemon slices and sugar in a bowl; let sit for 30 minutes. Tip: This softens the lemons and enhances flavor.
8. Beat eggs and honey in a separate bowl.
9. Stir egg mixture into lemon mixture.
10. Pour filling into crust.
11. Bake for 45 minutes or until filling is set and crust is golden. Tip: Cover edges with foil if they brown too quickly.

Bold flavors of lemon and honey shine in this pie. The texture is a delightful contrast between the crisp crust and soft, tangy filling. Serve warm with a dollop of whipped cream for an extra treat.

Spiced Shaker Lemon Pie

Every baker needs a showstopper dessert, and this Spiced Shaker Lemon Pie delivers with its bold flavors and simple technique.

Ingredients

• For the crust:
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2/3 cup cold unsalted butter, cubed
  • 4-6 tbsp ice water
• For the filling:
  • 2 large lemons, thinly sliced
  • 2 cups sugar
  • 4 eggs
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Instructions

1. Preheat oven to 375°F.
2. Mix flour and salt in a large bowl.
3. Cut in butter until mixture resembles coarse crumbs.
4. Add ice water, 1 tbsp at a time, until dough comes together.
5. Roll dough into a 12-inch circle on a floured surface.
6. Transfer to a 9-inch pie dish; trim edges.
7. Combine lemons and sugar in a bowl; let sit for 30 minutes.
8. Beat eggs in a separate bowl; stir in cinnamon and nutmeg.
9. Add egg mixture to lemon mixture; mix well.
10. Pour filling into crust.
11. Bake for 45 minutes, or until filling is set and crust is golden.
12. Cool on a wire rack for at least 2 hours before serving.

Aromatic and tangy, this pie balances sweetness with spice. Serve with a dollop of whipped cream for extra indulgence.

Shaker Lemon Pie with Lavender

Dessert lovers, rejoice. This Shaker Lemon Pie with Lavender combines tangy citrus with floral notes for a unique twist on a classic. Perfect for summer gatherings, it’s a showstopper that’s surprisingly simple to make.

Ingredients

– For the crust: 2 cups all-purpose flour, 1 tsp salt, 2/3 cup cold unsalted butter (cubed), 4-6 tbsp ice water
– For the filling: 2 large lemons (thinly sliced, seeds removed), 2 cups sugar, 4 eggs, 1 tbsp dried lavender
– For garnish: 1 tbsp powdered sugar, fresh lavender sprigs

Instructions

1. Preheat oven to 375°F.2. In a large bowl, mix flour and salt for the crust.3. Cut in butter until mixture resembles coarse crumbs.4. Gradually add ice water, stirring until dough forms.5. Roll dough on a floured surface to fit a 9-inch pie plate.6. Trim and flute edges. Chill for 30 minutes.7. Meanwhile, combine lemons, sugar, and lavender in a bowl. Let sit for 30 minutes.8. Beat eggs in a separate bowl, then stir into lemon mixture.9. Pour filling into chilled crust.10. Bake for 45 minutes or until filling is set and crust is golden.11. Cool on a wire rack.12. Dust with powdered sugar and garnish with lavender sprigs before serving. Tip: For a smoother filling, remove lemon peel pith before slicing. Tip: Chill dough quickly by placing it in the freezer for 10 minutes. Tip: Test pie doneness by gently shaking it; the center should barely jiggle. Oozing with bright lemon flavor and a hint of lavender, this pie offers a creamy yet slightly chewy texture. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Chocolate Shaker Lemon Pie

Perfect for summer gatherings, this Chocolate Shaker Lemon Pie combines tangy lemon with rich chocolate in a crisp crust. It’s a refreshing twist on classic flavors.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 3-4 tbsp ice water
• For the filling:
  • 2 large lemons, thinly sliced
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/4 cup heavy cream
  • 1/2 cup dark chocolate chips

Instructions

1. Preheat oven to 375°F.
2. In a food processor, combine flour, cocoa powder, sugar, and salt for the crust. Pulse to mix.
3. Add chilled butter to the flour mixture. Pulse until the mixture resembles coarse crumbs.
4. Gradually add ice water, 1 tbsp at a time, pulsing until the dough comes together. Tip: The dough should hold together when pressed but not be sticky.
5. Press the dough into a 9-inch pie dish. Chill for 30 minutes.
6. Line the chilled crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and parchment; bake for 5 more minutes. Cool slightly.
7. In a bowl, toss lemon slices with sugar. Let sit for 30 minutes to macerate.
8. Whisk eggs, melted butter, and heavy cream in a separate bowl. Stir in the macerated lemons and sugar.
9. Pour the filling into the pre-baked crust. Sprinkle chocolate chips evenly over the top.
10. Bake at 375°F for 25-30 minutes, until the filling is set and the edges are lightly browned. Tip: Cover the crust edges with foil if they brown too quickly.
11. Cool the pie on a wire rack for at least 2 hours before serving. Tip: For cleaner slices, chill the pie for 1 hour after cooling.

Unbelievably creamy with a zesty lemon punch, this pie’s chocolate crust adds a delightful crunch. Serve chilled with a dollop of whipped cream for an extra indulgent treat.

Shaker Lemon Pie with Almond Crust

Ready to dive into a dessert that’s both tangy and sweet? This Shaker Lemon Pie with Almond Crust combines sharp lemon flavors with a nutty, buttery base for a refreshing twist on a classic.

Ingredients

• For the crust:
  • 1 1/2 cups almond flour
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, chilled and cubed
  • 1 large egg yolk
• For the filling:
  • 2 large lemons, thinly sliced
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1/4 cup unsalted butter, melted

Instructions

1. Preheat oven to 350°F.
2. In a food processor, combine almond flour and 1/4 cup sugar. Pulse to mix.
3. Add chilled butter and egg yolk. Pulse until dough forms. Tip: Dough should stick together when pressed.
4. Press dough into a 9-inch pie dish. Chill for 15 minutes.
5. Bake crust for 10 minutes until lightly golden. Let cool.
6. In a bowl, mix lemon slices and 1 1/2 cups sugar. Let sit for 30 minutes to soften.
7. Whisk eggs and melted butter into lemon mixture. Tip: Ensure eggs are fully incorporated for a smooth filling.
8. Pour filling into crust. Bake for 25 minutes until set. Tip: Cover edges with foil if browning too quickly.
9. Cool pie on a wire rack before serving.

Perfectly balanced, this pie offers a creamy texture with a crisp crust. Serve with a dollop of whipped cream for extra indulgence.

Mini Shaker Lemon Pies

Mini Shaker Lemon Pies pack a punch of tangy sweetness in every bite, perfect for summer gatherings.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 4 tbsp ice water
• For the filling:
  • 2 lemons, thinly sliced
  • 1 cup sugar
  • 2 eggs
  • 1 tbsp cornstarch

Instructions

1. Preheat oven to 375°F.
2. Mix flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs.
3. Add ice water, 1 tbsp at a time, until dough comes together. Tip: Handle dough as little as possible to keep it flaky.
4. Roll dough on a floured surface to 1/8-inch thickness. Cut into circles to fit mini pie tins.
5. Press dough circles into tins. Trim edges. Chill for 15 minutes.
6. Layer lemon slices in each crust. Sprinkle with sugar.
7. Whisk eggs and cornstarch. Pour over lemons. Tip: Ensure even distribution for consistent filling.
8. Bake for 25 minutes or until crust is golden and filling is set. Tip: Rotate pies halfway for even baking.

Key to these pies is the balance of sweet and tart, with a buttery crust that crumbles just right. Serve warm with a dollop of whipped cream for an extra treat.

Shaker Lemon Pie with Coconut Cream

Every baker needs a show-stopping dessert in their repertoire, and this Shaker Lemon Pie with Coconut Cream is it. Easy to make yet impressive, it’s a must-try.

Ingredients

• For the crust:
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2/3 cup cold unsalted butter, cubed
  • 4-6 tbsp ice water
• For the filling:
  • 2 large lemons, thinly sliced
  • 2 cups sugar
  • 4 eggs
• For the coconut cream:
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat oven to 375°F.
2. Make the crust: Mix flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough forms. Tip: Handle dough as little as possible to keep it tender.
3. Roll dough on a floured surface to fit a 9-inch pie plate. Trim edges, leaving a 1-inch overhang. Fold overhang under and crimp edges. Chill for 30 minutes.
4. Prepare filling: Combine lemon slices and sugar in a bowl. Let stand for 1 hour, stirring occasionally. Tip: This softens the lemon slices and dissolves the sugar.
5. Beat eggs in a separate bowl. Stir into lemon mixture. Pour into chilled crust.
6. Bake for 45-50 minutes, until filling is set and crust is golden. Tip: Cover edges with foil if they brown too quickly.
7. Make coconut cream: Refrigerate coconut milk overnight. Scoop out solid cream, leaving liquid behind. Whip cream with powdered sugar and vanilla until peaks form.
8. Serve pie warm or at room temperature, topped with coconut cream. Vibrant and tangy, the lemon filling contrasts beautifully with the sweet, creamy topping. Try garnishing with toasted coconut for extra texture.

Shaker Lemon Pie with Rosemary

Bold flavors define this Shaker Lemon Pie with Rosemary, a dessert that balances tartness with herbal notes. Perfect for summer, it’s a refreshing twist on classic lemon pie.

Ingredients

For the crust:

– 2 cups all-purpose flour
– 1 tsp salt
– 2/3 cup cold unsalted butter, cubed
– 4-6 tbsp ice water

For the filling:

– 2 large lemons, thinly sliced
– 2 cups sugar
– 4 eggs
– 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat oven to 375°F.
2. For the crust, mix flour and salt in a large bowl.
3. Cut in butter until mixture resembles coarse crumbs.
4. Gradually add ice water, stirring until dough forms. Tip: Handle dough as little as possible to keep it flaky.
5. Roll dough on a floured surface to fit a 9-inch pie plate. Trim edges.
6. For the filling, combine lemon slices and sugar in a bowl. Let sit for 30 minutes to soften lemon rinds.
7. Beat eggs in a separate bowl, then stir into lemon mixture along with rosemary.
8. Pour filling into crust. Tip: Arrange lemon slices evenly for a beautiful presentation.
9. Bake for 35-40 minutes until filling is set and crust is golden. Tip: Cover edges with foil if they brown too quickly.
10. Cool on a wire rack before serving.
You’ll love the contrast between the creamy filling and crisp crust. Serve with a dollop of whipped cream for extra indulgence.

Shaker Lemon Pie with a Twist of Lime

Zesty and bold, this Shaker Lemon Pie with a Twist of Lime combines classic flavors with a refreshing twist. Perfect for summer gatherings, it’s a dessert that stands out.

Ingredients

• For the crust:
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2/3 cup cold butter, cubed
  • 4-6 tbsp ice water
• For the filling:
  • 2 large lemons, thinly sliced
  • 1 lime, thinly sliced
  • 2 cups sugar
  • 4 eggs
  • 1/4 cup butter, melted

Instructions

1. Preheat oven to 375°F.
2. Mix flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, until dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
4. Roll out dough on a floured surface to fit a 9-inch pie plate. Trim and flute edges.
5. Combine lemon and lime slices with sugar in a bowl. Let stand for 30 minutes to soften the peels.
6. Beat eggs and melted butter into the fruit mixture. Tip: Ensure the eggs are fully incorporated for a smooth filling.
7. Pour filling into the crust. Bake for 45 minutes or until the filling is set and the crust is golden. Tip: Cover edges with foil if they brown too quickly.

Notably tangy with a creamy texture, this pie pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve chilled for a refreshing dessert experience.

Conclusion

Great choices await in our roundup of 12 Delicious Shaker Lemon Pie Recipes! Each recipe offers a unique twist on this classic dessert, promising something special for every taste. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking adventures with us. And if you found a recipe you adore, why not pin this article on Pinterest for others to discover? Happy baking!