Meyer Lemon Pie

Meyer Lemon Pie

14
Nadirmonkey 0

"A tangy sweet and sour treat, the Meyer lemons make it sweeter than a traditional lemon pie, but still keep that citrus kick."

Ingredients 50 m {{adjustedServings}} servings 316 cals

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Nutrition

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  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
  3. Pour melted butter into the blender and blend for 30 seconds more.
  4. Transfer lemon filling to the pastry shell.
  5. Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.
Tips & Tricks
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Footnotes

  • Cook's Note:
  • This is fabulous with vanilla ice cream. It can also be made as 12 mini pies - line the shells up on a baking sheet, pour and bake for 20 to 25 minutes.
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Reviews 14

  1. 20 Ratings

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Sarah Jo
8/9/2012

I added a teaspoon of fresh lemon zest to the filling. After the pie had cooled, I spread Cool Whip over the top. I swear, I could eat a vat of this lemon pie filling. It's like a mixture of lemon curd and the filling from lemon meringue pie (which is the same thing, I guess). Delicious!

Sarah Stone
6/11/2012

This was very tasty! I followed the recipe exactly and it was delicious. I think the filling should have had at least 1 tsp of cornstarch (to help thicken it) but otherwise it was a great pie. Reminds me of a lemon meringue minus the meringue.

dephal
4/16/2012

Very easy to make and also very tasty. Could be a little tarter, perhaps. I wonder if it might taste good with a shortbread crust instead. But as-is, an excellent, easy choice.