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
- 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
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.
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