[2][3][4] The pie was first made in the religious communities of Shakers during the early 1800s.

[1] Their success at fruit-growing led to the development of what has been called "a veritable calendar of pies"[5] In the Midwestern climate, however, lemons could not be grown, and cookbook author Caroline Piercy writes that "according to old accounts, lemons were the first food ever purchased by North Union."

[6] The original pie filling recipe calls for ordinary lemons, white sugar, and eggs.

The entire lemon including peel is sliced paper thin,[2][7] gently mixed with sugar, and left to macerate for at least four hours and up to a full day,[3] "the longer the better".

[2][9] Modern variations may substitute Meyer lemons or brown sugar and add other flavorings such as ginger or blackberries.