Meyer lemon pie has a sweet and tangy lemony taste and a delightfully dense texture that you’ll love if you’re a fan of citrus. This bright and fresh dessert is easy yet elegant, perfect for bringing cheerful flavors into the cooler seasons through spring.
What Goes Into Meyer Lemon Pie?
This beautiful pie recipe is one that is sure to impress brunch and dinner guests with very little effort on your end. You’ll blend Meyer lemon juice, eggs, and sugar together, then add butter and blend. Then you’ll take this lemony mixture and pour it into an unbaked pastry shell, bake it and let it rest to room temperature before serving.
Garnish with a sprig of mint or fresh whipped cream and lemon zest to create a perfect plating. It’s such a sweet and citrusy dessert, one that can bring thoughts of warmer weather even on a cold and frosty day!
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.
- No juicer? No problem! Grab a fork or a beater from your mixer and use it to squeeze out the lemon juice. Do this over a strainer placed over a bowl to keep seeds from dropping into the juice.
- Don’t overmix the ingredients. You’ll want them to retain the proper texture.
- It’s fine to use salted or unsalted butter in this though we recommend unsalted.
- Consider garnishes such as mint sprigs, slices of lemon, fresh whipped cream, or even a dusting of powdered sugar for a beautiful presentation.
Love them lemons!
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How to Make
Meyer Lemon Pie
- 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
- 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!
- 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.