meyer lemon pie recipe

Written ByJenny Smyth Posted on
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The Best meyer lemon pie recipe

I’ve been making meyer lemon pie for my family and friends for years, and it’s always a hit. The first time I tried it, I was hooked – the combination of the sweet and tangy flavors is just perfect. I love that it’s a bit more tart than traditional lemon pie, which gives it a nice depth of flavor. My kids adore it, and I’ve even served it at family gatherings and parties with rave reviews.

The best part? It’s surprisingly easy to make, even for a novice baker like myself. As a lover of all things citrus, I’m always excited to try new recipes that feature lemons or limes as the main ingredient. Meyer lemons are a bit more expensive than regular lemons, but trust me when I say they’re worth it.

The flavor is richer and more complex, with hints of sweetness that make this pie truly special. Plus, they’re relatively easy to find in most supermarkets these days. One of my favorite things about meyer lemon pie is the way it makes our home smell while it’s baking. The aroma is incredible – like walking into a sunny citrus grove on a warm day.

My kids often complain about the smell being too strong (they get overwhelmed by all the citrus), but I just can’t get enough of it! Of course, no recipe would be complete without talking about the technique involved in making this pie. It’s actually quite simple: you just need to mix together some sugar, eggs, lemon juice, and zest, then pour it into a pre-baked crust. Easy peasy!

But don’t let that fool you – this pie requires patience and finesse to get right. Don’t skip on using high-quality ingredients or taking your time when mixing everything together. Over time, I’ve tweaked my recipe to get it just right. I add a bit more sugar to balance out the tartness of the lemons, and use a mixture of granulated sugar and brown sugar for an extra layer of flavor.

My secret ingredient? A splash of vanilla extract! Trust me when I say this makes all the difference.

Meyer Lemon Pie

Meyer Lemon Pie

4.7 from 709 votes

A bright and tangy pie made with the floral sweetness of Meyer lemons. The silky curd filling is balanced by a buttery, crisp crust.

Prep Time25 mins
Cook Time35 mins
Resting Time0 mins
Total Time4 hours (includes chilling)
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

4 large eggs
1 cup granulated sugar
1/2 cup fresh Meyer lemon juice (about 4 lemons)
2 tablespoons Meyer lemon zest
1/4 cup unsalted butter, melted and cooled

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a medium bowl, whisk together the flour and salt.
3Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
4Sprinkle ice water over the flour mixture, one tablespoon at a time, tossing with a fork until the dough just holds together.
5Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick.
7Gently transfer it to a 9-inch pie dish, pressing it into the bottom and sides.
8Trim the overhang to 1/2 inch, fold it under, and crimp the edges.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake for 15 minutes until the edges are lightly golden.
11Remove the weights and parchment, then bake for another 10 minutes until the bottom is dry and lightly browned.
12Reduce the oven temperature to 325°F.
13In a medium saucepan, whisk together the eggs, sugar, lemon juice, and lemon zest until smooth.
14Cook over medium-low heat, stirring constantly with a whisk, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes.
15Remove the saucepan from the heat and whisk in the melted butter until fully incorporated.
16Pour the warm filling through a fine-mesh strainer into the pre-baked crust to ensure a silky texture.
17Bake the pie at 325°F for 18 to 22 minutes, until the filling is set around the edges but still slightly jiggly in the center.
18The surface should be pale and not browned.
19Cool the pie completely on a wire rack, then refrigerate for at least 3 hours until fully chilled and firm.
20Serve cold, optionally with whipped cream or fresh berries.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Rolling pin
Fine-mesh strainer
Saucepan
Citrus juicer

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 135mg🧂Sodium: 210mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 32g🥩Protein: 6g

📝Notes

For a deeper lemon flavor, let the zest sit in the sugar for 15 minutes before mixing. If Meyer lemons are unavailable, use regular lemons and add 1 tablespoon of orange juice for sweetness.

Watch Video Of How Meyer Lemon Pie Works

To store this pie, keep it covered in the refrigerator for up to three days. The filling stays firm and creamy, so you can slice it straight from the fridge without any issues. If you want to serve it at room temperature, let it sit out for about 10 minutes before cutting.

For reheating, I do not recommend it because the pie is best served cold. The texture will change if you warm it up. I usually serve it with a dollop of whipped cream or a few fresh berries on top.

It also goes well with a cup of hot tea or coffee. This pie is always a good idea for family gatherings because it is simple to make, looks beautiful on the table, and pleases everyone from kids to grandparents. You can even double the recipe and make two pies for larger parties.

It is one of those desserts that feels special without being fussy, and that is exactly what I look for when feeding my family.

❓ Frequently Asked Questions About Meyer Lemon Pie

Q: What is meyer lemon pie?

Meyer lemon pie is a dessert made with meyer lemons (a cross between an orange and a lemon) instead of traditional lemons.

Q: What are meyer lemons?

Meyer lemons are small citrus fruits with bright yellow skin that’s sweeter than regular lemons.

Q: Can I use regular lemons instead?

No – regular lemons won’t give you the same level of sweetness and complexity as meyer lemons do.

Q: Is this pie hard to make?

Nope! While there are several steps involved in making this pie (mixing filling ingredients separately from baking the crust), overall it’s pretty straightforward.

Q: Can I customize this recipe?

Of course! Feel free to adjust sugar levels or add different spices depending on your taste preferences.

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