If you make this lemon pie recipe, you’ll be the hero for sure. It’s a super easy recipe for lemon pie using meyer lemons, but you can definitely use any variety of lemons that you want. We originally shared this recipe in 2015 and it’s always been a big hit. We have a new video for you!

Meyer Lemon Pie on a table

Lemon Pie Recipe

It’s always this time of year that we’re flooded with gorgeous citrus and we’re scrambling to figure out how to cook with it all. And of course, we’re always finding new ways to squeeze them into our refreshing cocktails. All our citrus trees are super picturesque and dotted with yellow, orange, green and red orbs (blood oranges) of citrus. Every day we’re indulging in citrus juice and we’re not going to be getting scurvy anytime soon that’s for sure! After enjoying our seasonal blood orange buttermilk pound cake, meyer lemon cream puffs and orange-spied chocolate chocolate chip banana bread,  we knew it was time for a new pie recipe with our meyer lemons. Everyone knows of our love of meyer lemons because we’ve been geeky enough to share it in a videos over the years. There is one of our favorite meyer lemon videos under the recipe box (puppies included).

Can You Use Regular Lemons for this Pie Recipe?

Yes you definitely can! We will often use regular Eureka lemons when we run out of meyers. Regular Eureka lemons are a brighter more tart taste and flavor. So if you’re a fan of the more tart and bright citrus lemon flavors, then use regular lemons.

Video: Easy Meyer Lemon Pie Recipe (or with regular lemons)

Meyer Lemon Pie Recipe is Favorite Lemon Pie Ever | @whiteonrice

Tips for Making Lemon Pie

  • Less sugar than other recipes. Our meyer lemon pie is significantly less sweeter than most pies because honestly, we don’t feel like the pie needs all that sugar. Instead, we bring in a ton of lemon flavor, fluffy texture and fabulous citrus love to a simple and homemade dessert.
  • Extra bright citrus flavor: Over the years we’ve found that adding extra citrus flavor to our baked recipes and minus the extra sugar, still results in a delicious dessert. The bright pops of lemon flavor come through in a dance of sweet, sour, bright, and tangy. Adding the fresh lemon zest in the filling gives it that extra lemon pop without adding acidity. The fresher the lemons, the more flavorful the zest will be. The oils in the rinds will start to dry out after being picked. A fresh picked lemon will have much more flavor in the rind compared to one picked days, weeks, and months earlier.
  • Of course, we always love adding that decadent dollop of homemade whipped cream! So we’ll make up for the sugar in the topping.
  • Pre-made pie crust: You can easily use pre-made pie crust to make it extra quick. Or if you want a homemade version, here’s our pie crust recipe and how to blind bake the crust for this recipe.
  • For Homemade Pie Crust: if you add a bit more butter (maybe 1 Tablespoon or so more) it will make it easier to press and shape into the crust, however the end texture will be a bit more dense. We’ve done as little as 6 Tablespoons and up to 8 Tablespoons, and find that 7 is perfect for us with our butter, graham crumbs, relatively low humidity, texture, and ease of forming. If you aren’t sure how much is best for your conditions, start with a lesser amount, and if it just won’t stay together to form the crust, mix in a little more melted butter try again. Also try not to press it too hard, Just enough that it holds together and isn’t too firmly packed. If you hard pack it, the crust will be dense and hard after baking and chilling.
  • Don’t confuse this important ingredient! This recipe uses canned sweetened condensed milk, which should NOT to be confused with evaporated milk. Both are very different. If you accidentally use evaporated milk the recipe will fail.
Meyer Lemon Pie being set on a table

cool the pie, then top with more goodness 

Meyer Lemon Pie on a table

Meyer Lemon Pie

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 45 minutes
Meyer lemons tend to be a bit sweeter and less acidic than the classic Eureka lemons (the kind usually found in grocery stores). If using regular lemons we'll use less lemon juice (just 3/4 cup) for the pie filling.
For the graham cracker crumb crust, if you add a bit more butter (maybe 1 Tablespoon or so more) it will make it easier to press and shape into the crust, however the end texture will be a bit more dense. We've done as little as 6 Tablespoons and up to 8 Tablespoons, and find that 7 is perfect for us with our butter, graham crumbs, relatively low humidity, texture, and ease of forming. If you aren't sure how much is best for your conditions, start with a lesser amount, and if it just won't stay together to form the crust, mix in a little more melted butter try again. Also try not to press it too hard, Just enough that it holds together and isn't too firmly packed. If you hard pack it, the crust will be dense and hard after baking and chilling.
Makes a 9-inch Pie
4.72 from 21 votes
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Ingredients

Graham crust

  • 1 1/2 cups (170 g) graham cracker crumbs
  • 7 Tablespoons (100 g) butter , melted *see head note
  • 1/4 teaspoon Optional – kosher salt , if using unsalted butter or you like desserts with a sweet/salty contrast like salted caramel

Pie Filling

  • 28 ounces (792 g) sweetened condensed milk (two 14 oz. cans) (not evaporated milk)
  • 3 egg yolks
  • finely grated zest from about 4 meyer lemons (or 3 large lemons)
  • 1 cup (240 ml) meyer lemon juice * use 3/4 cup if using regular lemon juice
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • pinch salt

Whipped Cream Topping & Garnish

  • 1 cup (240 ml) heavy whipping cream
  • 1 Tablespoon (15 ml) powdered sugar
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • fresh mint , optional for garnish
  • lemon slices , optional for garnish

Instructions 

  • Preheat oven to 350°F (175°C). Lightly grease or coat with non-stick spray a 9-inch pie plate.
    Preheat oven
  • In a bowl combine the 1 1/2 cups graham cracker crumbs, 7 Tablespoons of melted butter, and an optional 1/4 teaspoon of salt. Mix until evenly combined.
    mixing graham crust ingredients
  • Press the graham mixture into the pie plate (the bottom of a flat measuring cup or similar makes this quicker). Pack it until it just comes together. If you pack it hard, the crust be tough and hard when all finished and chilled.
    packing the graham crust into pie plate
  • Bake crust at 350°F (175°C) for 8 minutes. Remove from oven and set aside.
    Baking graham crust
  • In another bowl or the bowl of a stand mixer, combine the pie filling ingredients (28 oz. sweetened condensed milk, 3 egg yolks, meyer lemon zest, 1 cup meyer lemon juice, 1/2 teaspoon vanilla extract, and a pinch of salt). Beat on medium speed until well mixed (about 2 minutes). Pour the pie filling into the baked pie crust.
    Pouring filling into baked crust
  • Gently level the filling. It doesn't need to be perfect as it will settle and smooth while baking.
    Filling leveled
  • Bake at 350°F (175°C) for 35-40 minutes (the outer 1 inch should be set and the inner 2 inches or so should have a slight wiggle like jello).
    Baking lemon pie
  • Remove from the oven and allow the pie to cool for 30 minutes or more before placing in the fridge to fully chill.
    Pie cooling on counter
  • Chill the pie in the fridge for at least 3-4 hours or overnight, until fully set.
    Chilling pie in fridge
  • Whisk together the 1 cup heavy whipping cream, 1 Tablespoon powdered sugar, and 1/2 teaspoon vanilla extract to soft peaks. Spread whipped topping onto chilled pie. Garnish as desired and serve.

Nutrition Information per Serving

Calories: 406kcal, Carbohydrates: 47g, Protein: 7g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 111mg, Sodium: 262mg, Potassium: 313mg, Fiber: 1g, Sugar: 40g, Vitamin A: 739IU, Vitamin C: 11mg, Calcium: 220mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 406
Meyer Lemon Pie with whipped cream being spread over the pie

What’s your favorite way to use citrus?

Now that we’re thrilled with our citrus bounty, we’ve still not finished exploring new ways to use citrus. What are some ways that you’re using them? Even beyond the kitchen we’ve been using our lemons added to floral displays. Decor around the kitchen is great too. And sharing them with everyone who is willing to take some off our hands.

We always knew that growing fruit trees was going to allow us to share our bounty and meet new food friends. That’s what happens when life hands you lemons!

hugs,

diane and todd

Easy Meyer Lemon Recipes