It’s that time of year again!!! Pi Day!!! And because it’s a little on the dreary side in my neck-of-the-woods, I want something that reminds me of sunshine for this year’s Pi Day pick: Meyer Lemon Pie. This pie is the perfect combination of salty, sweet, and sour…something for everyone! You’ll have to give it a try and let me know what you think! 🙂
Meyer Lemon Pie Recipe…
This recipe is a modification of America’s Test Kitchen’s North Carolina Lemon Pie. (If you don’t know about America’s Test Kitchen, you MUST check them out! They are AMAZING!!!) I had a few Meyer Lemons hanging out in my refrigerator and thought this was the perfect pie to try with these beauties! Oh. My. Goodness!
The first thing that caught my eye with this recipe is the easy crumb crust. It’s a busy week for me, and though it really doesn’t take long to throw together a pie crust, I’m not in the mood. Plus, I was intrigued with using saltines. I worried it would be too salty. I tell you, I worry too much!
The filling can’t get easier. Really, the hardest part is separating the eggs. Need help with that? Check out this video. I also like to use my Pampered Chef juicer. It makes fast work of getting the juice out of the lemons. I think that rolling the fruit on the counter a little before cutting it in half helps, too.
Meyer Lemon Pie is a baked pie, but only for a few minutes. The custard sets up pretty quickly, and really the longest (and hardest) part is waiting for it to firm up in the refrigerator so you can eat it!
If you like a Lemon Shake Up from your State Fair, you’ll love Meyer Lemon Pie! Some of my other Pi(e) Day favorites include Chocolate Peanut Butter Pie, Coconut Cream Pie, and Old Fashioned Sugar Cream Pie…all homemade, of course! 😉
Meyer Lemon Pie: Pi Day 3.0
Notes
The original recipe calls for 6 oz of saltines. For me, this was approximately 55 crackers. The crust can be combined in the food processor, I just chose to do it by hand. Other lemons besides Meyer lemons can also be used for this recipe.
Ingredients
For the Crust:
- 55 saltine crackers, crushed into fine crumbs (approximately 2 cups of crumbs)
- 10 T. melted butter
- 1/4 c. light corn syrup
For the Filling:
- 1 (14 oz.) can sweetened condensed milk
- 4 large egg yolks
- 1/4 c. heavy whipping cream
- 1 T. Meyer lemon zest
- 1/2 c. Meyer lemon juice (about 3 large lemons)
- 1/8 t. salt
- whipped cream, for topping
- sliced Meyer lemons, for garnish, if desired
Instructions
Crust Instructions:
- Preheat over to 350 degrees.
- Combine crushed crackers, melted butter, and corn syrup in a medium bowl.
- Press crumbs into 9-inch pie plate, making an even layer on the bottom and sides.
- Bake in preheated oven for 17-19 minutes until golden.
- Remove from oven and prepare filling.
Filling Instructions:
- Whisk condensed milk, egg yolks, heavy cream, zest, and salt in a bowl until well combined.
- Whisk in lemon juice until fully combined.
- Pour filling into crust and bake for 15-17 minutes, or until the edges look set but the center still jiggles when shaken.
- Allow to cool on a wire rack and then refrigerate at least four hours until fully chilled.
- Top with whipped cream and garnish with sliced Meyer lemons, if desired.
If you’d like to see what products I used to create my Meyer Lemon Pie, please see below. Please know, these contain affiliate links. This means I earn a small commission on any sales, at no extra cost to you. The income I earn helps to pay for maintaining my blog. Thank you so much for your support!
