stephen’s meyer lemon pie
Stephen is a great cook, and this is just the latest in great dishes he’s made. The lemons came from a Meyer lemon tree he grew. He kept playing with the recipe until he adjusted it to this one. I hope you enjoy it as much as we do! Some folks prefer a graham cracker crust, while others want a traditional pie crust. This pie can be made with either, although our Thanksgiving 2024 pie had a graham cracker crust. =^..^=
prep time
10 Min
cook time
method
Bake
yield
6 serving(s)
Ingredients
- abt 4 ounces Meyer lemon juice from 4 lemons (1/4 cup)
- 1 teaspoon Meyer lemon zest, optional
- 1 1/4 cups white sugar
- 3/4 teaspoon vanilla extract
- 3 large eggs
- sm pinch salt, optional
- 4 tablespoons melted butter
- 1 graham cracker crust, or unbaked 9” pie crust
- SERVING SUGGESTION
- 8 ounces Cool Whip or whipped cream
- 1 teaspoon Meyer lemon zest, for decorating
How To Make stephen’s meyer lemon pie
-
Step 1Preheat oven to 350 degrees F. In a medium mixing bowl, add the Meyer lemon juice and zest, sugar, vanilla extract, eggs, and salt. Mix until smooth. Slowly add the butter and mix until incorporated. This step can be done with a mixer, blender, or Stephen’s favorite, a Magic Bullet.
-
Step 2Pour lemon filling into a pie crust and bake at 350 degrees F for 25-30 minutes, or until the filling is set. Cool. Then cover and chill in the refrigerator at least 2 hours.
-
Step 3SERVING SUGGESTION: Before serving, Meyer Lemon Pie can be topped with whipped cream or Cool Whip with additional Meyer lemon zest, if desired. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes