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Delicious slice of classic Meyer Lemon Pie with condensed milk

Meyer Lemon Pie

A delightful balance of tart Meyer lemons and creamy condensed milk, this pie is simple to prepare and evokes the essence of spring.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Summer Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 ½ cups graham cracker crumbs Freshly crushed for the best flavor
  • 0.5 cups ½ cup unsalted butter, melted Ensure it’s unsalted to control the sweetness
  • 0.25 cups ¼ cup granulated sugar Adds just the right amount of sweetness
For the Filling
  • 1 can 1 can (14 ounces) sweetened condensed milk The star ingredient that gives creaminess
  • 0.5 cups 1/2 cup freshly squeezed Meyer lemon juice For that signature tang
  • 2 pieces Zest from 2 Meyer lemons Enhances the lemon flavor
  • 3 large 3 large egg yolks Adds richness and helps with setting the filling
  • 1 pinch Pinch of salt Balances the sweetness
For Garnish (optional)
  • 1 dollop Whipped cream For topping, homemade or store-bought
  • 1 pieces Meyer lemon slices Thinly sliced for decoration

Method
 

Preparation
  1. Begin by preheating your oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined; the mixture should resemble wet sand.
  3. Press the crumb mixture firmly into a 9-inch pie pan to create an even layer, forming a slight edge around the sides.
  4. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove and allow it to cool completely.
Making the Filling
  1. 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.
  2. Pour the lemon filling into the cooled graham cracker crust, using a spatula to evenly distribute the filling.
Baking the Pie
  1. Bake the pie for an additional 15-20 minutes until the filling is set but still slightly jiggly in the center.
  2. Remove from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours before serving.
Serving
  1. Serve chilled, topped with a dollop of whipped cream and garnish with fresh lemon slices.

Notes

Use fresh Meyer lemons for the best flavor. Consider whipping the egg whites for a lighter texture. Keep leftovers covered in the refrigerator for up to 3 days. This pie can be made a day in advance, and will taste even better as the flavors meld together.