Description
A creamy, tangy, and ultra-simple Meyer lemon pie made with sweetened condensed milk and a buttery graham cracker crust—perfect for warm days or any citrus craving.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup melted butter
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup Meyer lemon juice
- 1 tbsp Meyer lemon zest
- Whipped cream, for topping (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into a 9-inch pie dish to form a crust. Bake for 8 minutes, then let cool slightly.
- In a separate bowl, whisk together sweetened condensed milk and egg yolks until smooth.
- Add Meyer lemon juice and zest, whisking until fully combined and creamy.
- Pour the filling into the pre-baked crust and smooth the top.
- Bake for 15 minutes, then cool to room temperature.
- Refrigerate for at least 3 hours or until set.
- Top with whipped cream before serving, if desired.
Notes
This pie sets beautifully without any flour or starch thanks to the egg yolks and condensed milk. Use fresh Meyer lemons for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
Keywords: meyer lemon pie, condensed milk, citrus dessert, easy pie