Easy Meyer Lemon Pie with Honey Graham Cracker Crust
This Easy Meyer Lemon Pie with Honey Graham Cracker Crust is creamy, bright, and comes together in no time!
Servings: 8 Slices
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
Calories: 134kcal | Carbohydrates: 4g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 107mg | Sodium: 11mg | Potassium: 36mg | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.2mg