stephen’s meyer lemon pie
Stephen is a great cook and this is just the latest in great dishes he’s made. The lemons came from a meyer lemon tree he grew. He kept playing with the recipe until he adjusted it to this one. I hope you enjoy it as much as we do! =^..^= Some folks prefer a graham cracker crust, while others want a traditional pie crust. This pie can be made with either, although our Thanksgiving 2024 pie had a graham cracker crust.
yield
6 serving(s)
prep time
10 Min
method
Bake
Ingredients For stephen’s meyer lemon pie
-
abt 4 oz(1/4 cup) meyer lemon juice from 4 meyer lemons
-
1 tspmeyer lemon zest, optional
-
1 1/4 cwhite sugar
-
3/4 tspvanilla extract
-
3large eggs
-
sm pinchsalt, optional
-
1/2 stick(4 tablespoons) melted butter
-
1graham cracker crust, or unbaked 9” pie crust
- SERVING SUGGESTION
-
8 ozcool whip or whipped cream
-
1 tspmeyer lemon zest for decorating
How To Make stephen’s meyer lemon pie
-
1Preheat oven to 350°F. In a medium mixing bowl, add the meyer lemon juice & zest, sugar, vanilla extract, eggs, and salt. Mix until smooth. Slowly add the butter and mix until incorporated. This step can be done with a mixer, blender, or Stephen’s favorite, a Magic Bullet.
-
2Pour lemon filling into a pie crust and bake at 350°F for 25-30 minutes, or until the filling is set. Cool, then cover & chill in the refrigerator at least 2 hours.
-
3SERVING SUGGESTION: Before serving, Meyer Lemon Pie can be topped with whipped cream or Cool Whip with additional meyer lemon zest, if desired. Enjoy! =^..^=
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT