Shaker-Style Lemon Pie

Submitted by

Mary Jane Hurst Ph.D. (Texas Tech University)

Story behind this recipe

Begun in New York, the Shaker movement took hold in several communities of the Midwest (Kentucky, Indiana, and Ohio, where I grew up) during the early and middle 1800s. The Shaker life included communal living arrangements, but celibacy was mandated, so the Shakers died out. The Shakers are best known for their unique worship services that featured shaking, whirling dances, and singing in tongues. Appreciated today for their folk art and functional furniture and architecture, the Shakers were also innovative farmers and cooks.


2 large lemons
2 cups sugar
4 beaten eggs

Double Crust Oil Pastry:
2 cups sifted flour
4 tbsp sifted flour
1 tsp salt
2/3 cup vegetable oil
4 tbsp cold water

Serving size


Measuring units


Cooking Instructions

Slice the lemons thin as paper, rind and all. Remove the seeds. Put slices and sugar in a bowl, stir well, and let stand at least two hours, stirring occasionally. Prepare pie crust; the oil crust below works well, but any good pie pastry will suffice.
Preheat oven to 450°F. Add beaten eggs to lemon-sugar mixture and stir well. Pour into unbaked pie shell. Cover with top pastry. Cut several slits in top of pie shell.
Bake for 15 minutes at 450°F. Reduce heat to 375°F and bake 20 additional minutes or until inserted knife comes out clean.

For crust:
Combine all ingredients except for cold water. Add cold water last, sprinkling in only as much as is needed to form one large dough ball. Divide dough into two balls, one slightly larger than the other. Roll out larger ball between two strips of wax paper. Place rolled out bottom crust into pie pan. Roll out smaller ball of dough between strips of wax paper to form top crust. Place top crust on pie after filling has been added. Crimp or flute edges. Bake according to filling directions.