This easy lemon pie is a tart dessert made with whole Meyer lemons! Simply blend the filling ingredients together in a blender, bake, and serve!
A couple of years ago, the husband bought me a dwarf Meyer lemon tree for our anniversary.
It lives in a pot, I bring it inside for winter, and it’s still a baby tree.
These Meyer lemons are not from that tree– but I’m still hoping that one day soon I’ll be picking lemon after lemon from my happy little tree.
Bob Ross would be proud of my lil’ lemon tree.
In the meantime, while my tree grows bigger and thinks about making me lemons, I’m brushing up on my Meyer lemon recipe skills with store-bought lemons.
This quick and easy Meyer lemon pie is made with whole Meyer lemons, and is a bright and citrusy winter or spring dessert.
What is a Meyer Lemon?
Meyer lemons look a lot like regular lemons, but they’re a darker yellow-orange.
They’re also sweeter than a regular lemon, and have an edible rind. Also, excitingly– the white pith in between the rind and the fruit is less bitter than in a yellow lemon.
See the photo above for an example— the Meyer lemons are on top, the regular lemons are at the bottom of the image.
Where can I find Meyer Lemons?
Meyer lemons are seasonal– they start showing up in grocery stores in winter, and stick around through spring.
These sweet lemons are getting pretty easy to find– I’ve found them recently at Walmart, Kroger, Trader Joes, and Whole Foods.
And of course– happily– you can grow your own Meyer lemons in a potted tree!
If you live outside of a citrus-growing zone (like me), and occasionally see potted lemon trees for sale in plant nurseries– there’s a good chance that those trees are dwarf Meyer lemon trees.
You can even buy a Meyer lemon tree online!
I’ll take 12 please!
Do I Have to Use a Graham Cracker Crust for this Meyer Lemon Pie?
No, but it’s a pretty easy option!
This recipe is inspired by Dorie Greenspan’s “Tartest Lemon Tart” recipe in her book Baking: From My Home To Yours. In her recipe, she uses a shortbread crust and a tart pan.
This recipe is a simplified version that uses a graham cracker crust and a pie pan.
I use this easy, 10 minute vegan graham cracker crust recipe, but you can also use store-bought crust.
If you’d prefer to use a shortbread tart crust instead– go for it.
Can I Use Regular Lemons instead of Meyer Lemons?
You sure can!
Check out this Lemon Pie with Whole Lemons recipe for a variation of this pie that uses regular lemons.
Dorie Greenspan’s “Tartest Lemon Tart” is made with lemons (not Meyer lemons). Keep in mind that this pie is bright and mellow, but a pie made with regular lemons will be much tarter!
How to Make a Meyer Lemon Pie
This pie is incredibly simple!
Simply add the lemons and sugar to a blender, and blend until smooth. Then, add the eggs, butter, yogurt, and cornstarch to the blender, and blend until smooth.
Pour everything into the pie crust, and bake! After baking, let the pie cool for about an hour.
How to Serve Meyer Lemon Pie
I also like to add candied lemon slices as an edible pie decoration. They’re totally unnecessary, but so so cute sitting on top of the pie.
Dig in to this sweet, mildly tart pie, and enjoy this bright, springtime dessert! (Even if it’s still winter!)
Meyer Lemon Pie
- 2 Meyer lemons, cleaned + dried
- 1 ½ cups sugar
- 1 egg, room temperature
- 2 egg yolks, room temperature
- 1 ½ tablespoon cornstarch
- ½ cup Greek yogurt, plain (whole milk)
- 4 tablespoons butter, melted + cooled
- 1 graham cracker crust (homemade or store-bought)
- To serve: fresh whipped cream or a dusting of powdered sugar
- Preheat oven to 325°F.
- Quarter the lemons + remove any seeds.
- Add the lemons (including the peel and pith) and sugar to a blender basin. Blend, scraping down the sides if needed, until smooth.Tip: Add the lemons to the blender first and then add the sugar. If you add the sugar first, it tends to pack down and become difficult to blend.
- Add the eggs, yogurt, cornstarch, and butter to the blender, and blend until smooth. Tap the blender on the counter a few times to remove as many bubbles as possible.
- Slowly pour the mixture into the graham cracker crust.
- Bake for 20 minutes, and then increase temperature to 350°F. Bake another 25-30 minutes, until the lemon filling has mostly set with a slight wobble.
- Serve within 1-2 days along with whipped cream or powdered sugar. If not serving within a few hours of baking, store covered in the fridge.
- Make sure to add the lemons to the blender first, and then the sugar. (Adding the sugar first will make it more difficult to blend.)
- If your blender struggles to get the lemon peel smooth, do not pour it into the pie crust with bits of peel. Instead, strain the batter through a mesh sieve.