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Shaker Lemon Pie

At the restored Shaker Village of Pleasant Hill in central Kentucky, chef Tony Adams prepares original foods such as this Shaker lemon pie for visitors. "You've got to watch it, take care of it, pamper it," he says. "You can taste the difference." If you're looking for a sweet gooey dessert, this isn't it. Rather, this pie is quite tart and very lemony. Lemons were one of the few foods Shakers bought from the outside world, though there is some evidence lemons were grown indoors in some communities.

Makes 1 pie

2 large lemons

4 large eggs, well beaten

2 cups sugar

Slice lemons as thin as paper, rind and all. Combine with sugar and mix well. Let stand at least 2 hours, preferably overnight, blending occasionally.

Preheat oven to 450 degrees.

Add beaten eggs to lemon mixture and mix well. Turn into 9- inch pie shell (recipe below), arranging lemon slices evenly. Cover with top crust. Cut several slits near center.

Bake for 15 minutes. Reduce heat to 375 and bake for about 20 minutes or until knife inserted near edge of pie comes out clean.

Cool before serving.

Pie Crust

1 cup all-purpose flour

1/2 teaspoon salt

1/3 cup plus 2 tablespoons shortening

2 tablespoons cold water

Mix flour and salt. Cut shortening into flour until it forms very small balls. Sprinkle in water, 1 tablespoon at a time, while mixing lightly with a fork, until the flour is moistened. Mix it into a ball that cleans the bowl.

Divide in half. Roll each out onto floured board. Makes top and bottom crust.

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