What is the difference between a Meyer lemon and a regular lemon?

Meyer lemons are sweeter and less acidic than regular lemons. They have a thin, fragrant skin and a mild, floral flavor that blends perfectly into desserts like pies and curds. Regular lemons, such as Eureka or Lisbon, deliver a sharper tang and stronger acidity.

Can I use regular lemons instead of Meyer lemons?

Yes, but the flavor will be slightly more tart. To balance the sharpness, reduce the lemon juice slightly and add an extra tablespoon of sugar. However, the unique sweetness and aroma of Meyer lemons make them the preferred choice for this recipe.

Do I need to refrigerate Meyer Lemon Pie?

Absolutely. Since the filling contains eggs and dairy, the pie must be stored in the refrigerator. Chill for at least 4 hours before serving, and keep leftovers covered for up to five days to maintain freshness.

How can I prevent cracks in my lemon pie?

Avoid overbaking. The filling should set around the edges but still wobble slightly in the center when removed from the oven. Cool it gradually at room temperature before refrigerating. This helps the custard firm up evenly and prevents cracks from forming.

Can I freeze Meyer Lemon Pie?

Yes! You can freeze it for up to three months. Wrap the pie tightly in plastic wrap and store it in an airtight container. Thaw overnight in the fridge before serving—it will taste as fresh as the day you baked it.

Meyer Lemon Pie – The Best Creamy Citrus Dessert (2025)

Name: Meyer Lemon Pie
Prep time: 20 min
Cook time: 20 min
Total time: 4 h 40 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; 6 tablespoons unsalted butter, melted; 4 large egg yolks; 1 can (14 oz) sweetened condensed milk; ½ cup freshly squeezed Meyer lemon juice; 1 tablespoon Meyer lemon zest; Optional: whipped cream or meringue topping

Meyer Lemon Pie

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A creamy and tangy Meyer Lemon Pie featuring a buttery crust and silky citrus filling made from sweet Meyer lemons. Perfect for any occasion, this pie balances sweetness and acidity beautifully for a refreshing dessert experience.

Author: Emily
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 4 hours 40 minutes (includes chilling time)
Yield: 1 (9-inch) pie, serves 8
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
4 large egg yolks
1 can (14 oz) sweetened condensed milk
½ cup freshly squeezed Meyer lemon juice
1 tablespoon Meyer lemon zest
Optional: whipped cream or meringue topping

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Instructions

Preheat oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture into a 9-inch pie dish and bake for 8–10 minutes until lightly golden. Let it cool.
In a separate bowl, whisk egg yolks and sweetened condensed milk until smooth.
Gradually add Meyer lemon juice and zest, whisking gently until fully combined.
Pour filling into the cooled crust.
Bake for 15–20 minutes or until the edges are set and the center jiggles slightly.
Remove from oven and cool at room temperature for 1 hour.
Refrigerate for at least 4 hours or overnight before serving.
Top with whipped cream or meringue before serving if desired.

Notes

Use fresh Meyer lemon juice for the best flavor; bottled juice won’t give the same results.
Do not overbake the pie—slight jiggle in the center ensures a creamy texture.
Store covered in the refrigerator for up to 5 days or freeze for up to 3 months.
Dip your knife in hot water before slicing for clean cuts.
Let the pie cool completely before refrigerating to prevent cracks.

Find it online: https://recipeshots.com/meyer-lemon-pie-creamy-recipe/