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 for a much-needed midwinter treat, I made myself this beautiful Meyer lemon pie.

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).

Meyer Lemon Pie

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 lemons. 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.

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.

If you try this recipe, I hope you love it! Leave a review for this recipe or give it a rating in the comments below.

My Homemade Roots

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Meyer Lemon Pie – a Seasonal Winter Dessert

  • Author: My Homemade Roots
  • Total Time: 0 hours
  • Yield: 8 Servings 1x



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 34 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)


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.
  • Prep Time: 0 hours
  • Inactive Time: 0 hours
  • Cook Time: 0 hours

Keywords: Meyer lemon recipe, Meyer lemon dessert, winter dessert


  • Tommy Ray
    January 26, 2019 at 1:07 pm

    Looks great, a must try

    • Melissa
      January 26, 2019 at 3:16 pm

      I hope you enjoy!

  • PA Dutch Apple Crumb Pie - My Homemade Roots
    December 15, 2023 at 9:24 pm

    […] This PA Dutch Apple Crumb pie is my favorite kind of apple pie. I mean, truth be told, I never met an apple pie I didn’t like. But this Apple Crumb Pie (also called a Dutch apple pie) has a sweet buttery crumb topping that makes it just extra delicious. And because the apple pie filling is precooked and thickened on the stovetop, it creates a rich and velvety filling. And if you love pies as much as I do, check out my recipes for Apple Butter Pumpkin Pie with Pecan Streusel Topping, Fresh Strawberry Pie, and Meyer Lemon Pie!  […]

  • Laura
    January 11, 2024 at 4:20 pm

    Wow! Such a phenomenal pie!! It’s going to be my new birthday cake request! Well done on the recipe!! To those who make this, do not leave out that bit of cinnamon!

    • Melissa
      January 24, 2024 at 6:42 pm

      Thanks for the kind review! I’m so pleased you enjoyed the recipe!

  • Donna
    March 31, 2024 at 1:08 am

    I’m not really a pie person but my 42 yr old son requested pies for his birthday celebration. So I made this pie along with a chocolate pie and a banana cheesecake pie, and OMG it was so good. It was also one of the easiest pies I have ever made.

    Thank you for this great recipe! I will be making it again I am sure.


    • Melissa
      April 2, 2024 at 6:28 pm

      I’m so happy that you liked the pie! Come back and visit again!


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