5 from 1 vote

Meyer Lemon Pie

Prep Time:
15 mins
Cook Time:
30 mins
Chill Time:
2 hrs
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 usually add about 2 tablespoons (or to taste) of sugar to 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.


Graham crust

  • 1 1/2 cups (170g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted *see head note
  • 1/4 teaspoon kosher salt

Pie Filling

  • 2 14- ounce (396g ea) cans sweetened condensed milk (about 2 cups)
  • 3 egg yolks
  • finely grated zest from 4 meyer lemons
  • 1 cup (240ml) meyer lemon juice
  • 1/2 teaspoon (3ml) vanilla extract
  • pinch of salt

Whipped Cream Topping & Garnish

  • 1 cup (240ml) heavy whipping cream
  • 1 tablespoon (15m) powdered sugar
  • 1/2 teaspoon (3ml) vanilla extract
  • fresh mint , for garnish
  • lemon slices , for garnish


  1. Preheat oven to 350°F. Lightly grease or coat with non-stick spray a 9-inch pie plate.
  2. In a bowl combine graham cracker crumbs, butter, and salt. Mix until evenly combined. Press the graham mixture into the pie plate.
  3. Bake crust for 8 minutes. Remove from oven and set aside.
  4. 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 for about 3 minutes. Pour the pie filling into the baked pie crust.
  5. Bake for 20 minutes. Allow the pie to cool completely. Chill the pie for at least 3-4 hours or overnight, until fully set.
  6. 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.

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