Two-Crust Slice O' Lemon Pie
Submitted by chellie
Old-fashioned two-crust lemon pie filled with paper-thin lemon slices in a sweet, buttery egg custard. A Shaker-style lemon pie with bold citrus flavor in every golden, flaky bite.
YIELD
1 piePREP
30 minCOOK
35 minREADY
120 minMost lemon pies use juice. This one uses the whole lemon, sliced paper-thin and baked right into the filling.
It’s a throwback to Shaker lemon pie, where thin rounds of peeled lemon mingle with sugar, eggs, butter, and just a touch of flour, all tucked between two flaky crusts.
Every slice reveals those gorgeous translucent lemon rounds suspended in a sweet, custardy filling that’s bright, tangy, and utterly addictive.
Chill it before serving and the filling sets up beautifully for clean, stunning slices.
Kitchen Tips
- Slice the lemon as thin as humanly possible. A mandoline is your best friend here
- Peel the lemon completely, removing all the white pith, or you’ll get a bitter bite
- Cut steam vents in the top crust so the filling doesn’t bubble over
- Moisten the rim of the bottom crust before placing the top crust so it seals properly
- Let the pie chill completely in the fridge before cutting for the neatest slices
Ingredients
Directions
In small mixing bowl, combine all filling ingredients except peeled lemon slices.
Mix until well blended.
Stir in lemon slices.
Pour into pastry lined 8 inch pie pan.
Roll out remaining dough.
Cut slits for steam to escape; moisten rim of bottom crust.
Place top crust over filling.
Fold edge under bottom crust, pressing to seal.
Flute edge.
Bake at 400℉ (200℃) for 30 to 35 minutes until golden brown.
Chill before serving.
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