Classic Meyer Lemon Pie with Condensed Milk
I still remember the first time I tasted a Meyer lemon pie. It was during a family picnic, where the sun was shining bright, and laughter danced in the warm breeze. My aunt, a culinary wizard, had brought her special Meyer lemon pie infused with a touch of sweetness from condensed milk. The tart, vibrant flavor of the Meyer lemons combined with the creamy richness of the condensed milk created a taste sensation that lingers in my memory even today. Since then, this pie has become a cherished family recipe, evoking nostalgia and bringing smiles to our gatherings. Every bite reminds me of those sunny days and the love that comes from sharing homemade treats with family and friends.
What makes this Classic Meyer Lemon Pie truly special is not only the delightful combination of flavors but also its simplicity. With just a handful of ingredients and minimal prep time, it’s the perfect recipe to whip up when you’re craving something sweet and tangy. Each slice glistens with bright lemon hues, evoking the very essence of spring. Whether served at a picnic, holiday gathering, or simply indulging at home, this pie has a way of bringing joy to every occasion.
What Makes This Recipe Special
This Classic Meyer Lemon Pie stands out for various reasons. First and foremost, it’s remarkably simple to prepare, making it accessible for both novice bakers and seasoned chefs. The combination of tart Meyer lemons and smooth condensed milk strikes a beautiful balance between tangy and sweet, creating a flavor profile that’s truly irresistible.
Additionally, its creamy texture and refreshing taste make it a hit during warmer months, while its light and zesty nature appeal to those who want a dessert that won’t leave them feeling heavy. Finally, it’s a family approval my kids eagerly ask for it when they see Meyer lemons at the market, making it a must-try for anyone looking to impress loved ones.
Ingredients You’ll Need
For the Crust
- 1 ½ cups graham cracker crumbs – Freshly crushed for the best flavor
- ½ cup unsalted butter, melted – Ensure it’s unsalted to control the sweetness
- ¼ cup granulated sugar – Adds just the right amount of sweetness
For the Filling
- 1 can (14 ounces) sweetened condensed milk – The star ingredient that gives creaminess
- 1/2 cup freshly squeezed Meyer lemon juice – For that signature tang
- Zest from 2 Meyer lemons – Enhances the lemon flavor
- 3 large egg yolks – Adds richness and helps with setting the filling
- Pinch of salt – Balances the sweetness
For Garnish (optional)
- Whipped cream – For topping, homemade or store-bought
- Meyer lemon slices – Thinly sliced for decoration
How to make Classic Meyer Lemon Pie with Condensed Milk
Step 1: Begin by preheating your oven to 350°F (175°C). This ensures your crust gets that perfect golden-brown color.
Step 2: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined; the mixture should resemble wet sand.
Step 3: Press the crumb mixture firmly into a 9-inch pie pan to create an even layer. Make sure to form a slight edge around the sides.
Step 4: Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove and allow it to cool completely.
Step 5: In another bowl, whisk together the sweetened condensed milk, Meyer lemon juice, lemon zest, egg yolks, and a pinch of salt until smooth and creamy.
Step 6: Pour the lemon filling into the cooled graham cracker crust. Use a spatula to evenly distribute the filling.
Step 7: Bake the pie for an additional 15-20 minutes until the filling is set but still slightly jiggly in the center.
Step 8: Remove from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours before serving.
Step 9: Serve chilled, topped with a dollop of whipped cream and garnish with fresh lemon slices.
Tips & Recipe Variations
- Use Fresh Meyer Lemons: Always use fresh lemons for the best flavor. Meyer lemons are sweeter than regular lemons, so if you can’t find them, you may want to adjust the sugar slightly.
- Egg Whites for Extra Lightness: For a lighter texture, consider whipping the egg whites and folding them into the filling before pouring it into the crust.
- Gluten-Free Option: Substitute the graham cracker crumbs with gluten-free alternatives or almond flour for a gluten-free crust.
- Storage Tips: Keep leftovers in the refrigerator, tightly covered, for up to 3 days.
- Make-Ahead Magic: This pie can be made a day in advance, stored in the fridge, and will taste even better as the flavors meld together.
How to Serve
This Classic Meyer Lemon Pie shines served chilled, showcasing its vibrant yellow filling against the crumbly crust. For the best presentation:
- Plate it beautifully: Use a clean, sharp knife to slice into even pieces and place on dessert plates.
- Add a dollop of whipped cream: This adds creaminess and a beautiful contrast to the tartness of the pie.
- Pair with a refreshing drink: A glass of iced tea or a crisp white wine complements the pie perfectly.
- Nutrition Guide: Each slice provides a refreshing dose of vitamin C, with approximately 250 calories per serving.
Common Questions
Can I make this recipe ahead of time?
Absolutely! The pie can be made a day in advance and refrigerated. Just keep it covered to maintain freshness.
Can I freeze the leftovers?
Yes, you can freeze the pie for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
What can I use instead of sweetened condensed milk?
You might try a homemade version using evaporated milk mixed with sugar, but the texture and flavor will differ slightly.
How do I prevent the dish from becoming watery?
Ensure you bake the filling until just set, and allow it to cool completely before refrigerating, which helps avoid excess moisture.
Can I make this vegetarian or dairy-free?
For a dairy-free version, look for vegan condensed milk. As for the egg yolks, leaving them out will change the texture but is an option for those avoiding eggs.
Conclusion
This Classic Meyer Lemon Pie with Condensed Milk is more than just a dessert; it’s a celebration of summer, family, and sunshine all packed in a pie! Each slice offers a delightful balance of tartness and sweetness that brings joy to gatherings big and small. I invite you to try this recipe and share in the love it has brought to my family. When you make it, I would love to hear your stories or see results let’s celebrate the joy of cooking and creating together!
“This pie took my breath away! The creamy sweetness perfectly balanced with the tangy Meyer lemons made it a perfect dessert for our family dinner. I can’t wait to make it again!” – Emily, a delighted home chef.
Meyer Lemon Pie
Ingredients
Method
- Begin by preheating your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined; the mixture should resemble wet sand.
- Press the crumb mixture firmly into a 9-inch pie pan to create an even layer, forming a slight edge around the sides.
- Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove and allow it to cool completely.
- In another bowl, whisk together the sweetened condensed milk, Meyer lemon juice, lemon zest, egg yolks, and a pinch of salt until smooth and creamy.
- Pour the lemon filling into the cooled graham cracker crust, using a spatula to evenly distribute the filling.
- Bake the pie for an additional 15-20 minutes until the filling is set but still slightly jiggly in the center.
- Remove from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours before serving.
- Serve chilled, topped with a dollop of whipped cream and garnish with fresh lemon slices.
Notes
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