Lemon Pie Recipe with Our Meyer Lemons

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.

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. This season has been exceptionally fabulous because we’re finally heading out of a drought and the rains have brought nourishment to our little garden orchard. All our citrus trees are super picturesque and dotted with yellow, orange, green and red orbs 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 video a few years back. Remember how small Lexi was when we made a cameo appearance? Well, she’s much bigger now!

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 we need 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. You can a bit of lemon zest in the filling for that extra pop.
• Of course, we always love adding that decadent dollop of homemade whipped cream! So we’ll make up for the sugar in the topping.
• 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.
• 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.

cool the pie, then top with more goodness 

garnish your heart out

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

This recipe was originally published in 2015 and re-published in 2021 with updated photos.

Meyer Lemon Pie

Yield: 12 servings

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Chill Time: 2 hours hrs

Total Time: 2 hours hrs 45 minutes mins

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 (up to 2 tablespoons) it will make it easier to press into the crust, however the end texture will be a bit more dense. Adapt the butter amount to your preferred ease in pressing vs crust density.

Makes a 9-inch Pie

4.70 from 20 votes

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Ingredients

Graham crust

• 1 1/2 cups (170 g) graham cracker crumbs
• 6 Tablespoons (85 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.
• In a bowl combine graham cracker crumbs, butter, and salt. Mix until evenly combined. Press the graham mixture into the pie plate.
• Bake crust at 350°F (175°C) for 8 minutes. Remove from oven and set aside.
• In another bowl or the bowl of a stand mixer, combine the pie filling ingredients (sweetened condensed milk, egg yolks, meyer lemon zest, meyer lemon juice, vanilla extract, and salt). Beat on medium speed until well mixed (about 2 minutes). Pour the pie filling into the baked pie crust.
• Bake at 350°F (175°C) for 35 minutes. Allow the pie to cool completely. Chill the pie for at least 3-4 hours or overnight, until fully set.
• Whisk together the heavy whipping cream, powdered sugar, and vanilla extract to soft peaks. Spread whipped topping onto chilled pie. Garnish as desired and serve.

Nutrition Information per Serving

Calories: 398kcal, Carbohydrates: 47g, Protein: 7g, Fat: 21g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 114mg, Sodium: 212mg, Potassium: 307mg, Fiber: 1g, Sugar: 40g, Vitamin A: 709IU, Vitamin C: 10mg, Calcium: 218mg, Iron: 1mg

Course: Dessert

Cuisine: American

Calories: 398