Description
A bright, tangy, and creamy Meyer lemon pie with a buttery graham cracker crust—perfect for citrus lovers and quick dessert fixes.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup fresh Meyer lemon juice
- 1 tablespoon Meyer lemon zest
- Whipped cream, for topping (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie dish to form a crust.
- Bake the crust for 8–10 minutes, then let it cool slightly.
- In a mixing bowl, whisk together sweetened condensed milk, egg yolks, Meyer lemon juice, and zest until smooth.
- Pour the filling into the crust and bake for 12–15 minutes, until set but slightly jiggly in the center.
- Cool to room temperature, then refrigerate for at least 2 hours before serving.
- Top with whipped cream if desired and serve chilled.
Notes
For best results, use freshly squeezed Meyer lemon juice. Regular lemons can be used, but the flavor will be more tart.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
Keywords: meyer lemon pie, quick lemon dessert, citrus pie, lemon tart, easy pie recipe