This Shaker Lemon Meringue Pie is as charming as it is scrumptious. This pie brings together a flaky, buttery pie crust, vibrant lemon slices, and a dreamy, fluffy meringue. It’s a true show stopper!
If you love pie, you’ll want to try these ones next: Old-Fashioned Rhubarb Pie and Double Layer Pumpkin Pie.
We first fell in love with Shaker Pies earlier this year after discovering a treasure trove of recipes online. This delightful pie showcases the whole lemon, sliced paper-thin, and baked with a creamy custard made from eggs and cornstarch. While experimenting with different fruits, we found that lemon reigns supreme, though a mix of lemon and orange also makes a fabulous filling. We tried lime, but it turned bitter during the macerating process, so we stick with lemons for the perfect balance of tang and sweetness. Then we took a leap and transformed our Shaker Pie into a meringue masterpiece, and oh boy, did it elevate the experience!

Why You’ll Love This Recipe
- Bright and Zesty Flavor: This pie brings a refreshing burst of citrus to your palate with its tangy lemon filling and sweet meringue topping. The combination of whole lemon slices and creamy custard creates a uniquely vibrant flavor that’s both bold and irresistible.
- Fun Twist on a Classic: While traditional lemon meringue pie is always a hit, Shaker Lemon Meringue Pie adds a fun twist with its use of whole lemon slices and its unique method of preparation. It’s a great way to impress guests with something a little different while still delivering that classic lemony goodness.
- Make-Ahead Potential: This pie is perfect for preparing in advance. The lemon syrup improves with a little time, and the pie holds up well, making it a great choice for preparing before busy days or special gatherings.
Ingredients Needed
- Lemons
- Sugar
- Eggs
- Cornstarch
- Pie crust – you can use store bought or homemade pie crust
- Egg whites – use fresh egg whites, liquid egg whites won’t whip
- Cream of tartar
- Vanilla
- Cornstarch
- Sugar
How to Make Shaker Lemon Meringue Pie
Ready to make Shaker Lemon Meringue Pie? You’ll start by prepping lemon slices and making a sweet-tart filling, then mix it with a creamy custard. Finish with a fluffy meringue for a pie that’s bursting with flavor and sure to wow your taste buds! For the full printable recipe, check out the recipe card at the end of this post.
Macerate Lemons
- Slice the lemons paper thin (as thin as you possibly can), removing all seeds as you slice. Place the lemon slices into a medium-sized bowl with a lid. Add the 2 cups sugar and mix well. Cover with the lid. The lemons should sit at room temperature for at least 24 hours, and up to 3 days.


Prepare the Pie
- Preheat oven to 425.
- Beat 1 tbsp cornstarch into 4 beaten eggs. Combine with the macerated lemons.
- Line a 9″ pie plate with prepared pastry crust and flute edges.
- Pour lemon mixture into pie crust. Cover the lemon mixture loosely with foil, leaving the edges uncovered.
- Bake at 425 for 25 minutes.


Make the Meringue
- While the pie is baking, add the egg whites, cream of tarter and vanilla to a large mixing bowl. Beat on high until egg whites are fluffy.
- Mix cornstarch and sugar into cold water. Microwave on high for 3 minutes.
- While beating egg white mixture, slowly pour hot cornstarch mixture into the egg whites.
- Mix for 4 minutes.


Complete Pie
- After 25 minutes of baking, remove pie from the oven, and lower oven temperature to 375.
- Carefully remove foil from pie. Spread meringue over the top of the pie, making sure meringue touches the edges of the pie crust. Use a spatula to create peaks.
- Return pie to the oven and bake for an additional 35 minutes.
- Let pie cool completely before slicing.

Helpful Tips
- Be sure to give yourself a couple of days to let the lemon syrup reach that ideal tangy-sweet harmony.
- For the thinnest lemon slices, a mandoline is your best friend.
- If meringue isn’t your thing, simply use a double pie crust: bake at 425°F for 25 minutes, then at 375°F for an additional 30 minutes.
- Watch your pie closely to avoid overbaking, which can cause the meringue to crack or the filling to become too dry.
- Let the pie cool completely at room temperature before slicing. This helps the filling set properly and makes for cleaner slices.
Storage Information
Room Temperature: After baking, let the pie cool completely at room temperature. Once cooled, it can be stored at room temperature for up to 2 days.
Refrigerator: For longer storage, cover the pie loosely with plastic wrap or aluminum foil and refrigerate for up to 4 days.
Freezing: If you need to store it for an extended period, you can freeze the pie. Wrap it tightly in plastic wrap and then in aluminum foil and freeze for up to 2 months. To serve, thaw in the refrigerator overnight and let it come to room temperature before serving. Note that meringue may become slightly less fluffy after freezing – it will freeze better without meringue which you can add before serving.

Variations
- Add a layer of fresh or frozen berries to the lemon filling. Blueberries, raspberries, or strawberries add a burst of color and flavor.
- Infuse the lemon filling with herbs like rosemary or thyme for a subtle, aromatic twist. Simply steep the herbs in the lemon mixture for a unique flavor profile.
- Swap out the traditional pie crust for an almond or graham cracker crust for a different texture and flavor.
Frequently Asked Questions
Shaker Lemon Meringue Pie uses whole lemon slices, which are thinly sliced and combined with sugar to create a tangy, sweet filling. Traditional lemon meringue pie typically uses lemon juice and zest.
While lemons are the classic choice, you can experiment with other citrus fruits like oranges or a mix of lemon and orange. Avoid using limes as they can become bitter.
Ensure that the meringue is beaten to stiff peaks and spread evenly over the pie right up to the pie crust edges. Avoid overbaking, and let the pie cool slowly to help prevent weeping and shrinking.

More Pie Recipes to Try
- Caramel Apple Pie
- Black Cherry Jello Pie
- Cherry Blueberry Pie
- All American Apple Pie
- Cherry Blueberry Pie