Ingredients
Scale
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
- Heat oven to 375°F
- 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.
- Bake for 7-8 minutes, or until light golden brown. Place on rack to cool.
For the Pie
- In a mixing bowl, whisk together all pie ingredients until smooth.
- Pour filling into pie crust, and bake for 15 minutes.
- Remove to wire rack and cool for 15 minutes, then chill in refrigerator until ready to serve.
- 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