Lemon Pie Shaker Style – a delicious recipe with crust pie, lemons, sugar, corn starch, eggs, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Slice all 3 lemons very thin, remove & discard seeds. Squeeze and reserve juice you'll need 1/4 cup of juice. In a medium sized pot bring slices & 2 cups of water to boil. Reduce heat & simmer at least 5 minutes, stirring to keep slices from sticking to pot. Drain & discard liquid. Combine hot slices, sugar, salt, & 1/4 cup lemon juice in a glass or stainless steel bowl. Stir till sugar dissolves. Refrigerate at least 24 hours, more is fine.
2
Pre-heat oven to 425F & place rack on lowest rungs.
3
Line a 9 inch pie plate with one pie dough round.
4
Whisk cornstarch & remaining lemon juice in a large bowl, whisk in eggs, slowly stir in lemon mixture. Pour into pie crust, brush edges of pie crust with cream, top with remaining dough round. Seal & crimp edges. Brush top with remaining cream. Cut vents into top of dough.
5
Bake 20 mins.
6
Decrease oven temperature to 375F bake 20-25 minutes. Remove from oven. Cool on a rack about 1 hour & serve.
531
kcal
Calories
11
g
Fat
100
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 double crust pie dough, 3 large lemons, 1 3/4 cups sugar, 1 tablespoon corn starch, and more.
Yes, Lemon Pie Shaker Style falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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