Easy Meyer Lemon Pie {+VIDEO}
This post may contain Amazon or other affiliate links. As an Amazon associate, I earn from qualifying purchases.
This Meyer Lemon Pie packs a ton of sweet lemon flavor with a fluffy texture. A simple homemade dessert perfect for spring. The pie is not overly sweet and has plenty of citrus love all the way through to the homemade whipped cream on top!
Be sure to sign up for my email… to get new recipes and ideas in your inbox!
Click HERE to save recipe to Pinterest!
Table of Contents
Meyer Lemon Pie
Stop everything you’re doing.
We need to talk about this Meyer lemon pie!! It’s kind of amazing, and I won’t lie……I’ve eaten several slices since I made it yesterday. When I’m not eating it, I’m dreaming about this lemon pie!!
I’m always in the mood for a delicious lemon recipe, like lemon filled cupcakes, lemon raspberry coffee cake, and lemon burst cake mix cookies, to name a few. My lemon craving was kick-started the other day when I was inspired by Todd and Diane’s gorgeous citrus pie.
Because I’m a big fan, I made my lemon pie in a buttery flakey pie crust.
Once you have your crust baked, it’s time to move on to the Meyer lemon pie filling!!
What Are Meyer Lemons?
Have you heard of Meyer lemons? They’re sweeter than a regular lemon, a cross between a lemon and a mandarin orange. Since they don’t have the tang of a lemon, you might even enjoy them in a salad or atop a dessert.
This post may contain affiliate links. Please read my disclosure policy here.
They are more round and smaller than a regular lemon, and their color is a dark yellow to orange.
Note: This recipe calls for a cup of lemon juice. I squeezed nearly two pounds of Meyer lemons with my lemon juicer to get one cup.
Meyer lemon season is December through May, but they can sometimes be hard to find. But I beg you, it’s worth the extra effort to see if you can find Meyer lemons. Their sweetness just hooks you. If you can’t find them, you can use regular lemons and add 2 tablespoons of granulated sugar to the pie filling.
Because of the sweetness of the citrus, this dessert doesn’t have any added sugar, other than the decadent whipped cream on top, making it sinfully delicious, but not nauseously sweet.
My pie is garnished with regular lemons because I used all of the Meyer lemons for the juice. 😉
How To Make a Lucious Lemon Pie
You know the old saying “it’s as easy as pie”……well this lemon pie recipe is about as easy as it gets! (full printable recipe at the bottom of this post)
Step One – The Crust
There are two ways you can go with the crust. You can certainly make your own homemade pie crust, it’s buttery, flaky, and downright delicious. Or you can go the easy route, like I usually do, and use the refrigerated pie crust that you roll out and place in your own pie dish. Rumor has it, that Trader Joe’s has the BEST refrigerated pie crust!
If you’re really in a time crunch, go with a frozen pie crust. It doesn’t need to be rolled out, they already have a pretty scalloped edge and often hold up really well after baking.
Whichever way you decided to go with the pie crust, you need to bake the crust and let it cool.
Tip: When baking an empty pie crust it’s best to use pie weights (or beans or rice) to weight down the dough so that it holds its shape, keeps it from bubbling and shrinking away from the pie plate.
Line the inside of your pie crust with foil or parchment paper, and fill it with weights/beans/rice. Then, bake your crust according to the instructions in the recipe.
The beans or rice will be too dried out to cook, but I just pour them in a mason jar and reuse them for my next pie!
Step Two – The Meyer Lemon Pie Filling
Using a large mixing bowl, combine sweetened condensed milk, egg yolks, lemon zest, fresh lemon juice, vanilla extract, and salt. Then, using an electric mixer, beat on low for 1 minute, then on medium for 3 minutes.
Step Three: Bake and Chill Lemon Pie
Now, pour the lemon pie filling into the baked pie crust and bake the entire pie for 10 minutes.
Cool the pie on a wire rack for 15 minutes, then chill in the refrigerator for at least 1-2 hours or until fully set.
Step Four: Whip Cream Topping
Using an electric mixer and a large bowl, whisk cold cream, sugar, vanilla, and lemon zest to soft peaks (watch the cream not the clock for this).
Spread the whipped cream onto chilled pie. Garnish, if you wish, serve and enjoy!!
This is a pie that I will be making again and again. It’s simple enough for any day and perfect for a pot-luck, or an Easter or Mother’s Day dessert.
More Meyer Lemon Recipes from my friends:
Meyer Lemon Creme Brulee recipe from She Wears Many Hats
Meyer Lemon Pudding Cake recipe from Two Peas and Their Pod
Mini Meyer Lemon Bundt Cakes recipe at The Little Kitchen
Meyer Lemon Tarts recipe at A Beautiful Plate
Meyer Lemon-Rasberry Scones recipe from Brown Eyed Baker
Like this recipe for Meyer Lemon Pie? Pin it!
I created a fun little group on facebook and I’d love for you to join in! It’s a place where you can share YOUR favorite recipes, home tips, creative ideas and ask questions and see what’s new with TidyMom! If you’d like to check it out, you can request to join HERE. Be sure to follow me on Instagram and tag #tidymom so I can see all the wonderful TidyMom recipes YOU make and tips YOU use!
Connect with TidyMom! Facebook | Twitter | Google+ | Pinterest | Instagram
Sign up to receive an email in your inbox for each new recipe:
Meyer Lemon Pie
This Meyer Lemon Pie packs a ton of lemon flavor with a fluffy texture to a simple homemade dessert. Pops of sweet tangy Meyer lemons are perfect for spring. The pie is not overly sweet and has lots of citrus love all the way through to the homemade whipped cream for the top!
Ingredients
- 1 pie crust (you can use your favorite pie crust recipe or ready-made refrigerated pie crust)
Pie Filling
- 2 (14-ounce) cans sweetened condensed milk
- 3 egg yolks
- finely grated zest from 4 Meyer lemons
- 1 cup Meyer lemon juice (I used almost 2 pounds of lemons to get 1 cup)
- 1/2 teaspoon vanilla extract
- pinch of kosher salt
Whipped Cream
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- finely grated zest from 1-2 Meyer lemons
- fresh mint and lemon slices, for garnish
Instructions
- Bake one pie crust according to recipe (or box) instructions. Remove from oven and set aside. (see blog post for tips on baking an empty pie crust)
- Heat oven to 350°
- In a large bowl, combine milk, egg yolks, lemon zest, lemon juice, vanilla and salt. Using an electric mixer, beat on low for 1 minute, then on medium for 3 minutes. Pour filling into pie crust.
- Bake pie for 10 minutes. Cool on wire rack for 15 minutes, then chill for at least 1-2 hours or until fully set.
- Using an electric mixer, whisk cream, sugar, vanilla, and zest to soft peaks (watch the cream not the clock for this) . Spread whipped cream onto chilled pie. Garnish, if you wish, serve and enjoy!!
- Can be stored in refrigerator for up to two days.
Notes
Meyer lemon season is December through May, but they can sometimes be hard to find. If you can't find them, you can use regular lemons and add 2 tablespoons of granulated sugar to the pie filling.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
Tidymom is a participant in the amazon services llc associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post.
That looks so good!!
I LOVE lemon sweets and this recipe seems easy to follow. I tried one for a lime pie from another blog and it was a disaster 🙁 I hope your recipe will make me happy! 🙂
I make myself hungry to just look at all the nice foods wish could down load it
This is really delicious and this is really amazing. I made this and my family love this. Thank you so much for sharing this blog.
Tried this today and I just want to thank you! It was delish!!
It looks perfect indeed! I’ll make it for my Easter lunch!
So yummy and amazing article. I Love all the recipes and love the figure. Thanks for sharing this blog..
This pie looks luscious! I can almost taste it through the photo!
Yum. Looks delicious.
RObin
This, as well as all of your other Meyer Lemon recipes look delicious!! We have a huge tree full of them in our backyard and struggle with using them each year. Too bad you don’t live close by- two of my lemons, (organic too) would give you that cup of juice for your pie! They’re HUGE.
Made twice the amount for a single Pillsbury pie crust. Hmmm?
Me too! Recipe made enough for 2, 9” pies! Yippee ?
Easy and delicious! This is perfect! Thank you for sharing this! So love it!
You are right! Meyer Lemons do make a big difference in the pie. It’s a lot of lemons to squeeze but it tastes so good.
There is nothing better than a homemade pie. especially with fresh fruit. Thanks for the tutorial!!
YES!! These have such a beautiful pop of lemon flavor and the color is perfect. My mouth is watering just thinking about this pie!
I love everything about this pie!
This pie makes me so excited for Spring! Such great lemon flavor!
We will be having lamb chops for dinner tonight and I think this is a perfect dessert as it will somehow wash or clean the palette due to its lemon flavor. Thank you for sharing the recipe!
My mom used to make this pie when I was a kid 50 years ago. It was my favorite! Well, that and her cherry pie.
I was really excited to try this recipe out, found the perfect organic meyer lemons and followed it to a T. However my end result was a meyer lemon soup, NOT a pie. Very disappointed. The whipped cream was yummy but the pie was not.
I’m sorry you had trouble with this recipe. I’ve made it several times with no trouble, and the person who makes my recipe videos had no problem either.
Not a problem! I am sure you have perfected the recipe but maybe could provide some troubleshooting infornation for those who’s pies don’t turn out. Not sure what went wrong.
The video is great but doesn’t show what the pie should look like once it comes out of the oven.
You can see how firm the pie is when the whip cream is spread on top (in the video)
I’m wondering how long you left it to chill in the refrigerator? and did you let it cool about 15 minutes before you put it in the refrigerator?
Yes, cooled for 15 minutes prior to going into the refridgerator and then it was in the refrigerator for 4 hours, then overnight and still never set up.
darn, I’m sorry. Sometimes it’s really hard to pinpoint what went wrong
This pie was not only easy to make, it was absolutely delicious. My husband said he will never leave me now!!! I am making another one for him to take to work.
I’ve made this before and it was DELICIOUS! MY question is I want to know if I can freeze it because I want to take it to a family gathering out of town and I want it to still be firm enough when we arrive.
yes! you can freeze it!! How far of a drive will you have? I think if you can put it in a cooler with ice, you’ll be good!!
I was wondering if this wold be safe for a pregnant woman. I would like to do it for a party. Just wasn’t sure about the eggs only cooking 10 minutes. Looks delici O.
Are you sure about the baking time? There are a lot of other recipes on the net like this and they all say twenty to thirty minutes. Since there are eggs in this, it seems pretty important.