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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