Go Back

Deliciously Bright Meyer Lemon Pie Recipe

Meyer Lemon Pie made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter chilled and cubed
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 2 tablespoons ice water
  • 1 cup Meyer lemon juice about 6 lemons
  • 1 ½ cups sweetened condensed milk
  • 3 large eggs
  • 1 teaspoon lemon zest

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Prepare the pie crust by combining flour, butter, and sugar in a large bowl.
  3. Add the egg yolk and ice water, mixing just until combined.
  4. Form the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
  5. Roll out the pie dough on a floured surface and fit it into a 9-inch pie pan.
  6. Prick the bottom of the crust and bake for 15 minutes until lightly golden.
  7. In a mixing bowl, combine Meyer lemon juice, sweetened condensed milk, eggs, and lemon zest.
  8. Pour the filling into the pre-baked crust and bake for another 15-20 minutes.
  9. Allow the pie to cool to room temperature, then refrigerate for at least 2 hours.
  10. Serve with whipped cream or a sprinkling of lemon zest if desired.