Meyer Lemon Pie
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!
Servings: 8 people
Calories: 338kcal
Ingredients
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
Instructions
Lemon Pie
- 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.
Notes
Yields 1 pie.
Blender trouble?
- 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.
Nutrition
Calories: 338kcal | Carbohydrates: 53g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 165mg | Potassium: 54mg | Sugar: 41g | Vitamin A: 270IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 0.8mg
