Meyer Lemon Pie

I adore citrus fruits in the winter. I mean, with all of their vibrant orange and yellow and pink colors, they just look and taste like a bit of much-needed sunshine. And as luck would have it, most citrus fruits actually are in season all throughout the winter months.

So right about the time I start feeling the cabin fever set in, and all I can think of is parking myself on a sunny tropical beach for the duration, I can soothe myself by popping into my local grocery store and picking up a bag of whatever citrus looks good (OK, I know that loading up on oranges and grapefruits and such isn’t quite the same as a vacation to a sunny locale, but I’ll just have to make do).

And January is the time of year that one of my favorites – Meyer lemons – frequently show up in the produce department. Meyer lemons are fairly easy to spot because they appear a bit unique – not as yellow as the regular Eureka or Lisbon lemon, nor as orange as an orange or tangerine. Meyer lemons, with their roundish shape, thin skin, and egg yolk-like color, are, in fact, a hybrid of a lemon (or the more ancient citron) and a Mandarin orange.

First brought to the U. S. from China in the early 20th century, they were mostly grown only in backyards for many years until more recently popularized as a culinary delight (thank-you Martha Stewart)! Nowadays, you can find Meyer lemons in most supermarkets around the country during their season – technically November through March, but I tend to see them in my local markets most often in January and February.

And these little beauties really are a wintertime treat. Meyer lemons are a bit sweeter, and a little less acidic in taste than a regular lemon. The flavor is slightly different, too, with a hint of floral flavor or herbaceousness in the background. They’re perfect for when you want lemon flavor without the sharpness of a regular lemon.

So for a much-needed midwinter treat, I made myself this beautiful Meyer lemon pie. I’m just going to admit right now that this is a bit of a cheater’s pie. I took the easy route here, and instead of starting by making a lemon custard or curd, I took a shortcut. I used my usual Key lime pie recipe and substituted Meyer lemon juice for the key lime juice. All it takes is whisking together lemon juice (and zest), along with a can of sweetened condensed milk, and some egg yolks in a bowl, and the pie filling is ready. Just pour it into your graham cracker crust and bake. It’s so easy, you don’t even have to break out the electric mixer. A bowl, a whisk, and a pie pan are all that you need to have a slice of sunshine on a plate in under an hour.

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Meyer Lemon Pie – a Seasonal Winter Dessert

Yield: 8 Servings

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Ingredients

For the Crust:

• 1 ¼ cups graham cracker crumbs (about 1 sleeve of whole crackers)
• ¼ cup cane sugar
• ¼ teaspoon ground cinnamon
• 6 tablespoons butter, melted

For the Pie

• ½ cup Meyer lemon juice (about 3-4 lemons)
• zest from the juiced lemons
• 1 (14-ounce) can of sweetened condensed milk
• 3 egg yolks (see Cook’s notes)
• Prepared graham cracker pie crust
• Whipped cream (optional)

Instructions

For the Crust

1. Heat oven to 375°F
2. Mix all crust ingredients together. Spread mixture evenly in a 9-inch pie plate. Use a spoon or measuring cup to firmly press crumb mixture onto the plate.
3. Bake for 7-8 minutes, or until light golden brown. Place on rack to cool.

For the Pie

1. In a mixing bowl, whisk together all pie ingredients until smooth.
2. Pour filling into pie crust, and bake for 15 minutes.
3. Remove to wire rack and cool for 15 minutes, then chill in refrigerator until ready to serve.
4. To serve, top with fresh whipped cream.