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Shaker Lemon Pie
For this lemon pie, the lemons must be paper thin. The pie doesn't turn out like it should if they aren't.

A double crust for 9" pie pan


2 large thin skinned lemons

2 c sugar

4 eggs, beaten


Preheat oven to 450°F.

Slice lemons paper thin, rind and all. Combine with the sugar, mixing well. Let lemons stand for 2 hours, stirring occasionally. Add beaten eggs to lemons. Mix well. Pour this into pie crust, arranging lemon slices evenly. Cover with the top crust. Cut several slits near the center of the pie. Bake at 450°F for 15 minutes, then reduce heat to 375°F and bake for 20 more minutes. The pie is done when a knife inserted near the edge of the pie comes out clean. Cool pie before serving.

Adapted from Fredericksburg Home Kitchen Cook Book, 12th Edition, 1978. One of the best community cookbooks I own.




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