Meyer Lemon Pie Recipes

MEYER LEMON PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
• Pour melted butter into the blender and blend for 30 seconds more.
• Transfer lemon filling to the pastry shell.
• Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.

MEYER LEMON PIE

Steps:

• 1. Gather and prep ingredients. Preheat oven to 350 degrees F; place rack in center of oven.
• 2. Place graham cracker crust on a rimmed cookie sheet.
• 3. In mixing bowl, using wire whisk or electric mixer, beat together, until thoroughly combined, sweetened condensed milk, egg yolks, sugar, Meyer lemon juice and pinch of salt.
• 4. Pour into crust and bake at 350 degrees F for 20 minutes.
• 5. Remove from oven and allow to cool on counter for 30 minutes; refrigerate for 2 hours or more before slicing.
• 6. Garnish, if desired, just before serving. Cover and refrigerate leftovers.
• 7. **NOTE: If juice measures a little less than 2/3 cup, you may add regular lemon juice to fill to 2/3 cup (fresh or bottled.) To make Meyer lemon zest curls, use a spoon, or small utility knife, to scrap most of the white pith from the inside of one or two of the juiced lemon halves; discard pith. Cut zest/rinds into super thin strips using very sharp knife. Spread strips out on a plate or cutting board and allow to air dry for 3 or 4 hours to promote curling. Adds very nice pop of citrus flavor!

MEYER LEMON PIE

Steps:

• in a bowl, mix the sugar, flour, cornstarch, and salt together.
• in a saucepan boil 2 cups water, add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken.
• reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat.
• remove from heat and add the lemon juice and zest, and combine well. let cool for 5 minutes then pour into pie shell. 4 egg whites, beat until foamy, add 1/3 c sugar gradually, beat on high until peaks form. spread over lemon pie, sealing edges and swirling decoratively. bake at 350 degrees for 15-20 minutes, or until golden.
• Meringue:.
• beat 4 egg white until foamy, add 1/3 c sugar gradually, beating on high until peaks form. spread over lemon pie, sealing edges and swirling decoratively, bake at 350 degrees for 15-20 minutes or until golden.

MEYER LEMON PIE

Steps:

• Preheat oven to 350°F. Place Nilla wafers, sugar, and salt in a food processor. Process until fine crumbs form. Add butter, and process until mixture starts to come together (it should hold together when pinched). Transfer to a 9-inch Jadeite or glass pie plate. Use a small measuring cup to press mixture into the bottom and up the sides of the pie plate. Bake until crust is golden brown, 10 to 12 minutes; cool.
• Whisk together sugar and cornstarch in a medium saucepan. Whisk in whole eggs, egg yolks, and lemon juice. Cook over medium heat, whisking constantly, until thickened and bubbling, 7 to 9 minutes. Remove from heat. Stir in lemon zest and butter until melted and smooth.
• Transfer filling to crust and smooth top. Cool to room temperature and then chill until set, 8 hours or up to overnight.
• Combine strawberries, rhubarb, sugar, and vanilla bean in a small saucepan. Cook over medium heat, stirring occasionally, until fruit is broken down, 10 to 12 minutes; cool.
• Top pie with whipped cream and lemon zest. Serve with compote alongside.