Does it ever! I'm a lemon fan too. Let us know how it turns out.

I love lemony things but I don't think I am understanding this recipe. The filing seems like a lemony scrambled egg type thing and that is also what the picture looks like. I'm probably completely off though as I do not many pies myself.

I'm swooning! It sounds wonderful!

I recently watched a Martha Bakes program and she baked a very similar pie. Not sure if the ingredients were exactly the same but it sounds pretty good to me.

Sue who only loves two kinds of pie, hot and cold.

Hmmmm, Dakota....let me think. I visualize it as a curd type of filling, not scrambled eggs. I think that the solids you see are all of the pieces and parts from the lemons.

But pies are not something that I make very often.

But that's an icky thought. Any other trouble shooters out there to voice an opinion or two? I've got to prep the lemons tonight if I decide to make this.

Haha that makes more sense. Not sure why but when I looked at the picture the first thing I saw was scrambled eggs and then it was hard to get that out of my head

Hey put some lemon curd in a pie shell and a dab of whipped cream on top and I am happy. I love lemon pies and most any thing lemony. Not sure about the lemon peel in the pie however. I get a lemon chess pie at HEB that I used to take along to Oklahoma for our holiday meals. It's a wonderful pie. I don't do deserts often so when I do get to splurge I want something very tasty. Lemon chess pie is awesome.

Hey have you ever had Louisiana Calas with lemon curd? If not do so asap! What a treat! Easy to make too.

Sweet Calas The interesting history of the Louisiana Calas History of calas

It doesn't sound interesting to me and the appearance alone is a bit of a turn off. Is it like scrambled eggs or a quiche with a lot of sugar and lemon? Yuck.

I'm with Elmer. It looks like scrambled eggs.

I LOVE lemon desserts and make them often, but this one wouldn't inspire me.

It looks like scrambled eggs. Might be good but not appealing to me

I'll second the lemon curd idea. Add your our own zest, for a bit of fresh. I can give a recipe review I'd you still want one

Well, I've looked around this afternoon and found this Shaker pie in several versions, all pretty similar. I've decided to make it! The paper thin peels and chopped pulp will macerated in sugar overnight, Raven. The peels will be pretty candied, I think.

I'm no longer worried about serving up a scrambled egg pie, lol! The sugar and lemon mixture won't let the egg proteins behave that way.

Will have a good vanilla ice cream on the side, though I sure do like a lemony whipped cream.

Thanks for your thoughts, everyone. I'll let you know how it turns out.

With 4 lemons and 3 C sugar, that's not going to be an egg dish or quiche ;)

It looks wonderful to me, I love anything lemon and can think of several things I make with grated peel included...

Let us know how it turns out, I may have to bookmark the recipe. I've yet to try one that was Williams Sonoma that wasn't good. I took their blackberry cobbler recipe out of one of the catalogs more than 20 years ago and have made that more times than I can count - including this week for a dinner we went to last night....

I'd rather have a lemon chess pie, which is a little more refined. This recipe is similar to my mother's, from an old Memphis Junior League cookbook.

I love lemon pie, but as a chiffon with meringue. Much as I love pie, and I do!.....I can't equate lemon with a pastry crust. Williams-Sonoma's recipes are trusted, but the lumpy/chunky filling doesn't do it for me.

But please, do let us know how you liked it!

7 eggs and 3 cups of sugar. Uh....this sounds like what Dakota said. :0) Let us know how it turns out.

I love anything lemon, but I am not sure I would like this "chunky lemon curd" pie. I prefer a more creamy type pie.

The "stuff" will be like lemon curd with almost candied lemon slices mixed in> Certainly nothing like scrambled eggs!
Somewhere I have a recipe for shaker lemon pie that calls for some of the paper thin slices of lemon macerated over night, and the rest of the lemons, made into a lemon curd...but un cooked....
Then you make the pie shell, layer the lemon slices in a beautiful pattern ( ;-) ), pour the lemon egg, sugar mix over, and bake.
Trouble is I have no idea where that recipe is...it was in a little cookbook I picked up somewhere.

Haha I'm so glad I'm not the only one who thought scrambled eggs!

That's exactly how this is assembled, linda, but with a crust on top. I do have a good pie crust recipe that always turns out flaky; I think that I'll add a little sanding sugar after the egg wash.

Somebody here needs to make this pie and report back.

Lol....graywings, as I said in my original post, I was looking for something to make for dinner tonight, with guests coming.

The good people here shared their opinions, I had a second or two of doubt, but after finding many tried and true similiar recipes for this rustic pie and lots of raves, I decided to make it and will do so in a little while.

I will report back with our group assessment but maybe not until tomorrow.

I can't wait to hear, I think it sounds and looks good.

Thanks for the review. I love citrus so I know I'd like this. I'm not a fan of lemon meringue so this is more my taste.

There's something about lemon meringue that I don't like, either. This pie is so different; I think that you'll like it.

Has anyone else tried a lemon chess pie like I linked above? How does this compare?

I've made chess pie and like it. It's a softer, creamier lemon flavor, having the milk in the recipe. Texture was completely different, too.