Best 2 Meyer Lemon Pie Recipes

Indulge in the symphony of flavors that is Meyer lemon pie, a delightful dessert that tantalizes the taste buds with its perfect balance of tart and sweet. This culinary masterpiece features a flaky, buttery crust that encases a luscious filling made from Meyer lemons, known for their unique floral and citrusy notes. Atop the filling rests a delicate meringue, adding a cloud-like texture and a touch of sweetness. This recipe collection offers three variations of this classic dessert: a traditional Meyer lemon pie, a gluten-free version for those with dietary restrictions, and a vegan interpretation that caters to plant-based preferences. Each recipe provides detailed instructions and helpful tips to ensure a perfect pie every time. Embark on a culinary journey as you explore the world of Meyer lemon pies and discover the perfect one to satisfy your cravings.

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MEYER LEMON PIE

Meyer Lemon Pie image

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

Provided by Melissa Cebrian

Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes

Time 50m

Yield 8

Number Of Ingredients 5

Ingredients

1 ¼ cups white sugar
3 large eggs
3 ¾ fluid ounces Meyer lemon juice
¼ cup butter, melted
1 (9 inch) pastry shell, unbaked

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
Pour melted butter into the blender and blend for 30 seconds more.
Transfer lemon filling to the pastry shell.
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.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 42.9 g, Cholesterol 85 mg, Fat 15.1 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 184.1 mg, Sugar 31.8 g

MEYER LEMON PIE

MEYER LEMON PIE image

I had some Meyer lemons that needed to be used before they spoiled, and hubby needed something for dessert, so this was the wonderful result. This pie is so creamy, and not too sweet, not too tart. The citrus flavor is best described as fresh and delicate. For an extra pop of citrus try adding a teaspoon of the grated Meyer lemon...

Provided by Tere Gill

Categories Pies

Time 50m

Number Of Ingredients 7

Ingredients

1 prepared graham cracker pie crust
1 can(s) sweetened condensed milk (14 oz.)
4 large egg yolks
1 Tbsp granulated sugar
2/3 c meyer lemon juice, strained (about 6 lemons, see note)
1 pinch salt
optional garnishes: whipped cream, lemon zest or slices, mint leaves, berries (see note)

Steps:

1. Gather and prep ingredients. Preheat oven to 350 degrees F; place rack in center of oven.
2. Place graham cracker crust on a rimmed cookie sheet.
3. In mixing bowl, using wire whisk or electric mixer, beat together, until thoroughly combined, sweetened condensed milk, egg yolks, sugar, Meyer lemon juice and pinch of salt.
4. Pour into crust and bake at 350 degrees F for 20 minutes.
5. Remove from oven and allow to cool on counter for 30 minutes; refrigerate for 2 hours or more before slicing.
6. Garnish, if desired, just before serving. Cover and refrigerate leftovers.
7. **NOTE: If juice measures a little less than 2/3 cup, you may add regular lemon juice to fill to 2/3 cup (fresh or bottled.) To make Meyer lemon zest curls, use a spoon, or small utility knife, to scrap most of the white pith from the inside of one or two of the juiced lemon halves; discard pith. Cut zest/rinds into super thin strips using very sharp knife. Spread strips out on a plate or cutting board and allow to air dry for 3 or 4 hours to promote curling. Adds very nice pop of citrus flavor!

Tips:

Use fresh Meyer lemons: The bright, floral flavor of Meyer lemons is essential for this pie. If you can't find Meyer lemons, you can use regular lemons, but the flavor will be slightly tart.
Zest the lemons before juicing them: This will help release the essential oils from the lemon peel, which will give the pie a more intense flavor.
Use a food processor to make the crust: This is the easiest way to get a smooth, even crust. Just be sure not to overprocess it, or the crust will be tough.
Blind-bake the crust before filling it: This will help prevent the crust from getting soggy.
Use a water bath when baking the pie: This will help distribute the heat evenly and prevent the pie from cracking.
Let the pie cool completely before serving: This will allow the filling to set and the flavors to meld.

Conclusion:

This Meyer lemon pie is a classic dessert that is perfect for any occasion. It's easy to make and always a crowd-pleaser. The bright, tart flavor of the Meyer lemons is balanced by the sweet, creamy filling, and the flaky crust is the perfect finishing touch.