Lemon shaker pie

Lemon shaker pie

The Pie Project
Kirsten Jenkins

Lemons, to me, are such an essential ingredient in cooking; they draw out the flavours from other foods, they season and balance, they cut through any richness, and they can be utilised whole, like preserved lemons. I remember the first time Phoebe cooked this recipe: I watched her thinly slice the whole lemons and sit them, covered in sugar, overnight. I have to admit I didn’t really believe in the recipe and thought it would be highly unlikely that I would really love the result. Well, I was wrong. This is like the ‘impossible pie’. The result is an amazing lemon marmalade that forms from the lemons macerating. A thin layer of jammy, sticky lemon with a beautiful pastry base. If you are as big a fan of lemons as I am, then give this one a go. — Kirsten


Quantity Ingredient
2 lemons, thinly sliced
440g caster sugar
60g unsalted butter, melted then cooled
3 eggs, lightly beaten
cream, to serve


Quantity Ingredient
200g plain flour
3 tablespoons caster sugar
pinch fine sea salt
125g cold unsalted butter, chopped
2 teaspoons apple cider vinegar, mixed with 80 ml cold water and 4 ice cubes


  1. Place the lemons and sugar in a bowl and stir to combine. Cover with plastic wrap and set aside at room temperature overnight.
  2. For the pastry, combine the flour, sugar and salt in a bowl. Add the butter pieces and toss to coat. Turn out onto a clean work surface and, using a pastry cutter (or flat-bladed knife), cut the butter into the flour until coarsely combined (leave some large chunks of butter in the mixture as this will help the pastry to become nice and flaky as it cooks).
  3. Create a well in the centre of the flour mixture and add the vinegar water in 3 batches, working it in with your hands to form a rough dough (you may not need all of the water). Shape into a disc, wrap in plastic wrap and chill for 3 hours or overnight with the lemons.
  4. Roll out the pastry on a lightly floured work surface to 36 cm × 30 cm and use it to line the base and sides of a 32 cm × 25 cm baking dish. Chill for 30 minutes.
  5. Preheat the oven to 160°C. Combine the butter and eggs in a bowl with the lemon mixture and stir to combine. Pour into the pastry case and bake for 40 minutes or until the pastry is golden and cooked, and the filling has set but still has a gentle wobble in the centre. Cool completely, then chill until cold. Serve with cream.
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