Recipe for shaker whole-lemon pie – The Boston Globe

Shaker whole-lemon pie

Karoline Boehm Goodnick for The Boston Globe

Shaker whole-lemon pie

Makes one 9-inch pie

It’s not surprising that the Shakers, who did not waste anything, used whole lemons in their cooking. This intense lemon pie is similar to one they would make and uses everything but the seeds. Choose fruits with thin, shiny skins because they have less bitter white pith than those with thick skins. Allow time for marinating them overnight to soften the rind.


2 medium thin-skinned lemons
2 cups granulated sugar
4 eggs plus 1 extra yolk
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
2 tablespoons unsalted butter, melted

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1. Halve the lemons lengthwise and set them cut sides down. With a serrated knife, trim off a thin slice from the pointy ends, and continue discarding slices until you see the lemon flesh. Cut paper-thin slices. Remove the seeds. Transfer the slices to a food processor and pulse until they are in small pieces. In a bowl, combine the lemon and granulated sugar. Cover and set aside at room temperature for 24 hours, stirring occasionally.

2. In another bowl, whisk the eggs and extra yolk,
vanilla, nutmeg, and butter. Add the lemon mixture and stir until blended.


2 cups flour
2 tablespoons granulated sugar
¼ teaspoon salt
5 tablespoons cold unsalted butter, cut up
cup cold vegetable shortening, cut into small pieces
¼ cup ice water, or more if necessary
Extra flour (for sprinkling)
Confectioners’ sugar (for sprinkling)
1 cup heavy cream, softly whipped with
2 tablespoons confectioners’ sugar
(for serving)

1. In a bowl, whisk the flour, granulated sugar, and salt to blend them. With your fingers or two blunt knives, cut the butter and shortening into the mixture until it resembles coarse meal. Add ¼ cup ice water and stir with a fork until the mixture holds together. If necessary, add more water, 1 tablespoon at a time. On a lightly floured counter, knead the mixture lightly to form a dough. Divide in half and flatten each piece into a disk. Wrap in foil. Chill for 1 hour.

2. Set the oven at 425 degrees. Have on hand a 9-inch pie pan.

3. On a lightly floured counter, roll one piece of dough to a 12-inch circle. Lift it on the rolling pin and ease it into the pie pan. Pour the lemon filling into the crust.

4. Roll the other disk into a 10-inch circle. Cut into 12 strips. Arrange 6 strips, spacing them evenly, across the pie. Set other 6 strips on top of the first set to form a lattice pattern. Pinch the edges of the strips around the rim to seal them. Press the rim so it is ¼-inch high. Crimp the edges.

5. Bake the pie for 10 minutes. Lower the oven temperature to 350 degrees and continue baking for 50 minutes or until the pastry is golden and the filling is bubbly. If the crust browns before the filling is cooked, cover the pie loosely with foil. Total baking time is 60 minutes.

6. Cool the pie on a wire rack for at least 2 hours before serving. Dust with confectioners’ sugar and serve with whipped cream. Jean Kressy