Description
A delightful Meyer Lemon Pie with a creamy filling and buttery graham cracker crust that brings sunshine to every bite.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- ½ cup unsalted butter, melted
- 1 cup Meyer lemon juice
- 1 can (14 oz) sweetened condensed milk
- 3 large egg yolks
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well blended and press into a pie dish to form crust.
- Bake the crust for about 8 to 10 minutes until golden brown. Allow it to cool completely.
- In a separate bowl, whisk together the Meyer lemon juice, sweetened condensed milk, and egg yolks until smooth and creamy. Pour the mixture into the cooled crust.
- Bake again for an extra 10 minutes, then remove and allow to cool to room temperature.
- Chill the pie in the refrigerator for at least 2 hours.
- Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe over the chilled pie.
- Slice, serve, and enjoy!
Notes
For a fun twist, try adding fresh berries to the filling or drizzling melted chocolate over the whipped cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg