You only need 5 ingredients to make this mouthwatering Meyer lemon pie. It’s an incredibly easy recipe that will fill your kitchen with the wonderful aromas of lemon and pastry as it bakes in the oven.
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The crumbly pastry holds a rich, tangy lemon filling. This pie is perfectly served after any kind of main meal and it also makes a nice treat at any time of the day.
Served just as it is or paired with whipped cream, this lemon pie is sure to put a smile on your face. The flavors are fresh and zingy and I just know you’ll love how quick and easy it is to prepare.
This dessert is wonderful at any time of the year. Its zesty, bright taste might be reminiscent of spring, but it’s far too good to only eat during the warmer months!
Make this pie along with these lemon cooler cookies or my lemon cranberry bars for even more delicious desserts with a zing!
Main Ingredients
Since this recipe only calls for 5 ingredients, it’s fair to say they’re all main ingredients. Let’s take a closer look at the components of this delicious pie recipe:
- Meyer lemon juice: For a fresh citrusy zing. You have the choice of juicing your own Meyer lemons or using bottled juice. I’d recommend juicing your own if you can find this fruit at the store since that offers the best, freshest flavor in the finished pie.
- Eggs: To get the consistency perfect. The filling wouldn’t set without eggs, making them a key component of the pie.
- Granulated sugar: To sweeten the filling. Basic white sugar is fine to use for this lemon pie. It adds the perfect amount of sweetness to the recipe.
- Butter: Adds richness. You can use salted butter if that’s all you have, although unsalted works best if you have it. The butter adds richness to the pie filling and its creaminess is a nice contrast with the tangy, bright lemon taste.
- Pastry shell: To hold the filling. You will need an unbaked pastry shell for this recipe since it’s going to be in the oven for half an hour and one that’s already baked would overcook. You could make your own, but I get great results with store-bought pastry shells and they save time as well!
Instructions Overview
This recipe is really simple to make. First, you need to add the lemon juice, eggs, and sugar to a blender and blend for a few minutes. Next, add the butter and blend it in.
Pour the resulting batter into a readymade pastry shell and bake for about half an hour or until the lemon filling is set. Let it sit for a while and then serve in slices.
Common Questions
Although the lemon flavor is evident, there is a difference. A Meyer lemon is sweeter than a regular lemon, which is more tart than sweet. They are smaller than regular lemons as well as being darker in color. They also produce more juice than regular lemons. Meyer lemons taste a bit like a cross between a regular lemon and a tangerine, so you can expect all that tangy lemon flavor without the sour pucker effect of regular ones!
Meyer lemon pie is one of the best ways to use this mouthwatering fruit, but they are also suitable for making salad dressing recipes, cocktails, or lemonade. Candy or zest the peel to use in various savory dishes as well as sweet ones.
This is a good question since the pie is largely dairy-free. However, because it contains eggs, you do need to refrigerate it. The best way to store the pie is to loosely cover it with foil and enjoy it within 2 or 3 days. It’s also freezer-friendly. I recommend freezing the pie in individual portions if you choose that route. They will be fine for up to 6 months. Thaw the slices of pie overnight in the refrigerator or for a couple of hours on the countertop.
If you were to look at both types of lemons together, you’d see that Meyer lemons have a deeper yellow exterior and the pulp is a darker yellow. It’s smoother on the outside and a bit smaller and rounder too. As for the taste, they are by far sweeter than your usual lemons.
Unlike regular lemons that you can find any time of year, Meyer lemons are generally only available from December through May. They’re a bit more elusive but worth it!
You could use regular lemons in place of Meyer lemons, however, it will be a bit more sour and tart than with Meyer lemons.
Since this Meyer lemon pie needs to be baked, we don’t recommend using a baked pastry shell. It will overcook and possibly burn, ruining your delicious creation.
Chopnotch Tips
- If you can only find regular lemon juice, you can still make the pie. You might want to add some extra sugar or substitute orange juice for some lemon juice.
- I love to serve a slice of this pie with whipped cream and also add a candied lemon slice on top. A sprinkling of powdered sugar is another idea or even a sprig of mint. This dessert is also rich enough to serve alone.
- Meyer lemon season is typically from late November until March, so this is when they’re easier to find at the grocery store. If you prefer to buy bottled juice rather than juice your own fruits, you should be able to find this year-round.
Meyer lemon pie pairs crumbly pastry with a sweet, citrus-forward filling for a tangy result. This easy 5-ingredient recipe is well worth making.
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Let us know what you think! Give this recipe a rating in the comments section below.
Recipe
How to Make
Meyer Lemon Pie
Ingredients
- 3 ¾ ounces Meyer lemon juice
- 1 9-inch pastry shell, unbaked
- 1 ¼ cups granulated sugar
- ¼ cup unsalted butter, melted
- 3 large eggs
Instructions
- Blend lemon juice, eggs, and sugar in a blender for 3 minutes, until smooth.
- Add in butter and continue blending for a further 30 seconds.
- Transfer batter on top of the pastry shell.
- Bake in a preheated oven at 350 F for about 30 to 35 minutes, until filling is just set.
- Once done, let it rest at room temperature for 10 minutes. Enjoy!
Notes
- If you can only find regular lemon juice, you can still make the pie. You might want to add some extra sugar or substitute orange juice for some lemon juice.
- I love to serve a slice of this pie with whipped cream and also add a candied lemon slice on top. A sprinkling of powdered sugar is another idea or even a sprig of mint. This dessert is also rich enough to serve alone.
- Meyer lemon season is typically from late November until March, so this is when they’re easier to find at the grocery store. If you prefer to buy bottled juice rather than juice your own fruits, you should be able to find this year-round.
Absolutely fabulous. Followed recipe exactly using a stick blender and it set up perfectly. I prefer to use the Pillsbury refrigerated pie crust in my own pie dish rather than the frozen pie crust in a tin.
The BEST lemon pie we’ve ever had, didn’t need meringue or whipped cream. The only thing it needed was restraint as my wife and I could have finished in one sitting !
This is so awesome! Thanks for sharing your feedback, Richard. I'm so happy to hear how much you and your wife loved it!