1. Can I use regular lemons instead of Meyer lemons?

Yes, you can substitute regular lemons, but keep in mind that Meyer lemons are sweeter and less acidic than regular lemons. The pie will be more tart with regular lemons, so you might want to adjust the sugar to balance out the flavor.

2. How can I make this pie gluten-free?

To make Meyer Lemon Pie gluten-free, substitute the graham cracker crust with a gluten-free option. You can use gluten-free graham crackers or almond flour for the crust, ensuring a similar texture and flavor.

3. How long should I chill the pie before serving?

For the best results, chill the pie in the refrigerator for at least 2 hours to allow the filling to fully set. If possible, refrigerate it overnight for a firmer texture and enhanced flavor.

Meyer Lemon Pie: A Refreshing and Tangy Dessert Delight

Description

Meyer Lemon Pie is a refreshing and tangy dessert made with sweet Meyer lemons, creamy filling, and a buttery graham cracker crust. Perfect for any occasion, this pie offers a delightful balance of sweetness and tartness.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
1/2 cup Meyer lemon juice
2 large eggs
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F (175°C) and prepare a 9-inch pie pan.
In a food processor, blend the graham cracker crumbs and sugar until fine. Add the melted butter and pulse until the mixture holds together.
Press the crumb mixture evenly into the bottom and up the sides of the pie pan. Bake for about 10 minutes or until lightly golden. Let it cool while you prepare the filling.
In a large bowl, whisk together the Meyer lemon juice, eggs, and sweetened condensed milk until smooth.
Pour the lemon mixture into the cooled crust and bake for 15-20 minutes or until the filling is set but still slightly jiggly in the center.
Allow the pie to cool completely before refrigerating it for at least 2 hours to fully set.
Serve chilled with a dollop of whipped cream or fresh berries.

Notes

Don’t overbake the pie. The filling should be slightly jiggly when you remove it from the oven, and it will set as it cools.
For a gluten-free version, substitute the graham cracker crust with a gluten-free option or use almond flour.
If Meyer lemons aren’t available, use regular lemons but expect a more tart flavor.
Leftovers can be stored in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 24g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg