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Meyer's Lemon Pie: Hybred Vigor


Meyer's Lemon Pie

Meyer's Lemon Pie

Copyright 2011 Kevin D Weeks
I adapted this recipe for a Meyer's Lemon pie from a combination of a lime icebox pie and a lemon chiffon pie. Meyer's lemon are rapidly growing in popularity - they're sweeter and, to my mind, more lemony than the common lemon - but they're still not easy to find around here so when I do spot them I buy them. You'll find the pie is luscious after you first few spring grilling meals. (Larger image.) Makes 4 generous slices.

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: Makes 4 slices.


  • Crust:
  • 2/3 cup graham cracker crumbs
  • 2 Tbsp. sugar
  • 2 Tbsp. melted unsalted butter
  • Filling:
  • 1 can sweetened condensed milk
  • 4 egg yolks
  • 3/4 cup fresh Meyer's lemon juice, about 8 (ordinary lemons will work)
  • 2 Tbsp. all-purpose flour
  • Zest of 1 large lemon


1. Heat oven to 350 degrees.

2. Combine graham cracker crumbs and sugar in a small bowl. Stir in butter mixing thoroughly with a fork.

3. Press crumbs evenly into the bottom of a 7-inch spring-form pan and bake for 12 minutes.

4. Vigorously whip together eggs and milk. Whisk in remaining ingredients and bake in 350 degree oven for 15 - 20 minutes until barely set (the center should still be a bit jiggly). Cool and then refrigerate for 4 hours.

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