I like recipes that are simple and don’t require a lot of time in the kitchen. This Shaker lemon pie is one of those great old-fashioned desserts. I especially like its tangy fresh flavor that comes from using five lemons.

Now for this pie, you will need a double piecrust, one for both the top and the bottom. I make it easy on myself by using one of those pre-made piecrusts. You can pick them up in the dairy section of the grocery store.

This lemon pie is excellent served with fresh whipped cream, a sprinkle of powdered sugar, and a sprig of mint for a beautiful presentation.


  • 5 medium lemons
  • 6 large eggs
  • 2 1/4 cups sugar
  • double piecrust
  • 9 inch pie pan


  1. Start with 5 medium-sized lemons and remove all of the zest.
  2. Separate 1 egg. Set aside the white for the piecrust.
  3. Combine lemon zest, 2 1/4 cups of sugar, 5 large eggs and yolk from the egg you separated. Whip all these ingredients together.
  4. Slice the lemons as thin as possible and remove the seeds. Add the lemon slices to the mixture.
  5. Place 1 piecrust in a 9 inch pie pan.
  6. Pour the lemon mixture into the pan on top of the piecrust and cover with the remaining crust. Pinch the piecrust edges together and cut a few slits in the top. Brush with the egg white.
  7. Bake in a pre-heated 350-degree oven for about 1 hour.