Go Back
+ servings
meyer lemon pie ready to serve
Print Recipe
5 from 2 votes

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!
Prep Time10 mins
Cook Time45 mins
Cooling TIme1 hr
Total Time1 hr 55 mins
Course: Dessert
Cuisine: American, French
Diet: Vegetarian
Servings: 8 people
Calories: 338kcal


Lemon Pie:

  • 2 Meyer lemons, cleaned + dried
  • 1 ½ cups sugar
  • 1 egg, room temperature
  • 2 egg yolks, room temperature
  • 1 ½ TB cornstarch
  • ½ cup Greek yogurt, plain (whole milk)
  • 4 TB butter, melted + cooled
  • 1 graham cracker crust (homemade or store-bought)
  • To serve: fresh whipped cream or a dusting of powdered sugar


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.


Yields 1 pie.


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