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Meyer Lemon Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 40 reviews
  • Author: Ivy
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Meyer Lemon Pie is a bright and tangy dessert featuring whole Meyer lemons blended into a smooth, creamy filling that is baked in a graham cracker crust. Enhanced with Greek yogurt and butter, this pie offers a perfectly balanced sweet and tart flavor, finished with a light texture and optional whipped cream or powdered sugar topping. Ideal for summer gatherings or as a refreshing finish to any meal.

Ingredients

Pie Filling

  • 2 Meyer lemons, cleaned and dried
  • 1 1/2 cups sugar
  • 1 whole egg, room temperature
  • 2 egg yolks, room temperature
  • 1 1/2 tablespoons cornstarch
  • 1/2 cup plain whole milk Greek yogurt
  • 4 tablespoons butter, melted and cooled

Crust

  • 1 graham cracker crust (homemade or store-bought)

To Serve

  • Fresh whipped cream or powdered sugar for dusting

Instructions

  1. Preheat Oven: Begin by preheating your oven to 325°F (163°C), ensuring it reaches the correct temperature before baking.
  2. Prepare Lemons: Quarter the Meyer lemons and carefully remove any seeds to avoid bitterness and ensure a smooth filling.
  3. Blend Lemons and Sugar: Place the quartered lemons including peel and pith into a blender. Add the sugar on top to prevent packing, then blend until the mixture is smooth, scraping down the sides as needed for even blending.
  4. Add Remaining Ingredients: To the blender mixture, add the egg, egg yolks, Greek yogurt, cornstarch, and melted butter. Blend again until completely smooth, tapping the blender on the counter a few times to release bubbles for a smoother filling.
  5. Pour Filling into Crust: Slowly pour the blended lemon mixture into the prepared graham cracker crust, dispersing evenly.
  6. Initial Bake: Place the pie in the oven and bake at 325°F for 20 minutes to start setting the filling gently.
  7. Increase Heat and Continue Baking: After 20 minutes, raise the oven temperature to 350°F (177°C). Bake for an additional 25 to 30 minutes until the filling is mostly set but still has a slight wobble in the center.
  8. Cool and Serve: Allow the pie to cool somewhat before serving. Garnish with fresh whipped cream or dust with powdered sugar. Best served within 1 to 2 days, store covered in the refrigerator if not consumed immediately.

Notes

  • Using whole Meyer lemons including the peel and pith adds a unique depth of flavor but blending thoroughly is important to avoid texture issues.
  • Room temperature eggs help create a smooth batter and better volume.
  • Tapping the blender to release air bubbles helps create a creamier final texture without cracks.
  • The filling should have a slight wobble when done baking to ensure a creamy texture rather than overbaking to dryness.
  • Store the pie well covered in the refrigerator to maintain freshness for up to 2 days.

Find it online: https://ivysrecipes.com/meyer-lemon-pie-recipe/