Tere Gill


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 votes

30 Min
20 Min


  • 1
    prepared graham cracker pie crust
  • 1 can(s)
    sweetened condensed milk (14 oz.)
  • 4 large
    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)



  1. Gather and prep ingredients. Preheat oven to 350 degrees F; place rack in center of oven.
  2. Place graham cracker crust on a rimmed cookie sheet.
  3. 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.
  4. Pour into crust and bake at 350 degrees F for 20 minutes.
  5. Remove from oven and allow to cool on counter for 30 minutes; refrigerate for 2 hours or more before slicing.
  6. 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!

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