Easy Meyer Lemon Pie with Honey Graham Cracker Crust
on May 05, 2026
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This Easy Meyer Lemon Pie with Honey Graham Cracker Crust is creamy, bright, and comes together in no time! Made with a base of sweetened condensed milk and fresh Meyer lemon juice, it is a special pie for any occasion. The crust is a sweet and buttery base that holds perfectly with the lemon filling.
If you’re looking for more dessert recipes, be sure to check out our Brown Butter Banana Bread with Streusel Topping and Mixed Berry Cobbler.
Why You’ll Love This Recipe
- Hands-off recipe, all you need is a little patience while chilling the dough
- Includes under 10 minimal ingredients
- Deep floral and sweet notes from the Meyer lemons
- Make-ahead friendly, can be prepared and chilled ahead of time
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Honey graham cracker crust: The flavor base for our pie! It’s just a pulse of the graham crackers tossed with melted unsalted butter. That’s it!
- Meyer lemon pie filling: The filling is made with fresh Meyer lemon juice and zest, condensed milk, egg yolks, and kosher salt.
- Homemade whipped cream: To top the pie, we are making a simple whipped cream with heavy cream, sugar, and a pinch of kosher salt. You can also use the egg whites that you would be discarding from the filling and add them with heavy cream to make a meringue top.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Let the crust cool: Make sure you let your crust cool before adding in the filling. If you put the lemon filling in the hot crust, it will have a soggy bottom.
- Don’t overbake your filling: You should have a slight jiggle to your filling; it will continue to set while it chills.
- Use room temperature eggs: This allows the yolks to blend more smoothly into the condensed milk.
- Meyer lemon substitute: You can definitely swap with regular lemons for this recipe, should you not have access to Meyer lemons.
- Prep: You can prepare this ahead of time and chill in the fridge at least 2 days ahead. Just make your whipped cream as close to serving time so it doesn’t deflate in the fridge.
- Storing: Store covered tightly with plastic wrap in the refrigerator for up to 3 days.
How to Make Meyer Lemon Pie
Step 1: Prepare your crust by pulsing your graham crackers and tossing well with melted butter.
Step 2: Transfer to a pie pan, patting down your crust. Bake your crust first, then let it cool.
Step 3: While your crust is baking, prepare your lemon filling. Transfer to the crust and to the oven to bake.
Step 4: Chill your pie, and make your whipped cream to top your pie. Slice and serve!
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this Meyer lemon pie? We have you covered!
Meyer Lemon Pie FAQs
Yes, you can! Meyer lemons tend to be floral and sweeter. If you want to substitute with regular lemon, adjust with a dash of sugar to balance out the acidity of regular lemons.
This could mean you did not bake your pie long enough, and you did not wait long enough for it to chill. Your pie filling, once baked, should feel a little jiggly, like jello, then when it’s set, it should be firm with a slight give when sliced.
Yes, you can overcook your pie because the eggs being overcooked can lead to a cracked, rubbery filling. The consistency should be like jello, and then set in the fridge.
More Dessert Recipes
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Easy Meyer Lemon Pie with Honey Graham Cracker Crust
Ingredients
Honey Graham Cracker Crust
- 18 honey graham crackers
- 8 tablespoons 1 stick unsalted butter, melted
Meyer Lemon Pie Filling
- Zest of 1 Meyer lemon plus 1 cup fresh Meyer lemon juice, about 4 to 5 lemons, or 3 really juicy ones
- 2 14-ounce cans full-fat sweetened condensed milk
- 3 large egg yolks, at room temperature
- Pinch of kosher salt
Whipped Cream
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- Pinch of kosher salt
Instructions
- Make and Bake the Crust: Preheat your oven to 350°F. Add graham crackers to a food processor and pulse until fine crumbs form. Transfer crumbs to a large mixing bowl and toss with melted butter until evenly combined; it should feel like wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan (use the flat bottom of a measuring cup for even edges).
- Bake for 15 to 20 minutes, until lightly golden. Remove from oven and let cool on a wire rack for at least 10 to 15 minutes before adding the filling.
- Make the Meyer Lemon Filling: While the crust cools, whisk together the sweetened condensed milk, egg yolks, Meyer lemon juice, Meyer lemon zest, and kosher salt in a large bowl until smooth and fully combined.
- Pour the filling into the cooled crust. Bake at 350°F for 20 to 25 minutes, until the edges are just set and the center has a slight jiggle. Remove from oven and cool on the counter for 20 minutes.
- Cover the pie loosely with plastic wrap and transfer to the refrigerator. Chill for a minimum of 1 hour (or up to overnight).
- When ready to serve, make the whipped cream.
- Add in your heavy whipping cream in a stand mixer with sugar and salt. Whisk well until whipped cream is formed. You can whisk with your hands (takes longer, but totally doable), or you can use a hand mixer, or a stand/electric mixer. Whisk until stiff peaks form, about 2 to 3 minutes. Don’t over-mix either! Once it’s done, set it aside in the fridge until ready to use.
- Taking a large offset spatula, transfer the whipped cream to the pie, creating a medium layer on top of the pie.
- Slice and serve cold.
Notes
- Let the crust cool: Make sure you let your crust cool before adding in the filling. If you put the lemon filling in the hot crust, it will have a soggy bottom.
- Use room temperature eggs: This allows the yolks to blend more smoothly into the condensed milk.
- Meyer lemon substitute: You can definitely swap with regular lemons for this recipe, should you not have access to Meyer lemons.
- Prep: You can prepare this ahead of time and chill in the fridge at least 2 days ahead. Just make your whipped cream as close to serving time so it doesn’t deflate in the fridge.
- Storing: Store covered tightly with plastic wrap in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a recipe I’ve been testing for months, and is the perfect pie for citrus season! I hope you enjoy!