Real Recipes From Real Home Cooks ®

meyer lemon pie

(2 ratings)
Recipe by
Teresa G.
Here, KY

I had some Meyer lemons that needed to be used before they spoiled, and hubby needed something for dessert, so this was the wonderful result. This pie is so creamy, and not too sweet, not too tart. The citrus flavor is best described as fresh and delicate. For an extra pop of citrus try adding a teaspoon of the grated Meyer lemon zest to the filling, or try the zest garnish (see note.) Very delicious. A definite keeper!

(2 ratings)
yield 8 -10
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For meyer lemon pie

  • 1
    prepared graham cracker pie crust
  • 1 can
    sweetened condensed milk (14 oz.)
  • 4 lg
    egg yolks
  • 1 Tbsp
    granulated sugar
  • 2/3 c
    meyer lemon juice, strained (about 6 lemons, see note)
  • 1 pinch
  • optional garnishes: whipped cream, lemon zest or slices, mint leaves, berries (see note)

How To Make meyer lemon pie

  • Ingredients for Meyer Lemon Pie (eggs, lemons, condensed milk, sugar, graham crust.)
    Gather and prep ingredients. Preheat oven to 350 degrees F; place rack in center of oven.
  • Graham cracker crust on baking sheet.
    Place graham cracker crust on a rimmed cookie sheet.
  • Bowl, whisk, juice, filling and adding sugar.
    In mixing bowl, using wire whisk or electric mixer, beat together, until thoroughly combined, sweetened condensed milk, egg yolks, sugar, Meyer lemon juice and pinch of salt.
  • Filling in crust on baking sheet in oven.
    Pour into crust and bake at 350 degrees F for 20 minutes.
  • Baked pie cooling on counter.
    Remove from oven and allow to cool on counter for 30 minutes; refrigerate for 2 hours or more before slicing.
  • Meyer Lemon Pie slice, on plate, garnished with whipped cream.
    Garnish, if desired, just before serving. Cover and refrigerate leftovers.
  • 7
    **NOTE: If juice measures a little less than 2/3 cup, you may add regular lemon juice to fill to 2/3 cup (fresh or bottled.) To make Meyer lemon zest curls, use a spoon, or small utility knife, to scrap most of the white pith from the inside of one or two of the juiced lemon halves; discard pith. Cut zest/rinds into super thin strips using very sharp knife. Spread strips out on a plate or cutting board and allow to air dry for 3 or 4 hours to promote curling. Adds very nice pop of citrus flavor!