Easy Meyer Lemon Pie perfect for Spring!
with recipe video
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!
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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.
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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
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- 1 pie crust (you can use your favorite pie crust recipe or ready-made refrigerated pie crust)
- 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
- 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
- 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.
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.
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