Recipe by Nadirmonkey
"A tangy sweet and sour treat, the Meyer lemons make it sweeter than a traditional lemon pie, but still keep that citrus kick."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/4 cups
3 3/4 fluid ounces
Meyer lemon juice
1 (9 inch)
pastry shell, unbaked
I added a teaspoon of fresh lemon zest to the filling. After the pie had cooled, I spread Cool Whip over the top. I swear, I could eat a vat of this lemon pie filling. It's like a mixture of lemon curd and the filling from lemon meringue pie (which is the same thing, I guess). Delicious!
I used the juice from regular lemons and one tangerine,to make it like Meyers lemons, since I could not get them. Not sure what happened, but the filling was so thin (like water) that when I poured it into the pie shell, the pastry must have absorbed the liquid. After cooking and setting, the pie was about 1/2 inch deep. The crust was soggy and stuck to the pie pan. I gave it three stars, because despite how horrible it looked, the taste of the filling was delicious. Will have to figure out something else to make with the filling.
This was very tasty! I followed the recipe exactly and it was delicious. I think the filling should have had at least 1 tsp of cornstarch (to help thicken it) but otherwise it was a great pie. Reminds me of a lemon meringue minus the meringue.
Very easy to make and also very tasty. Could be a little tarter, perhaps. I wonder if it might taste good with a shortbread crust instead. But as-is, an excellent, easy choice.
Turned out great and SUPER easy! Having never made a lemon pie before, I chose this recipe because it seemed simple and had good reviews. I followed the recipe, except I used regular lemons and an electric mixer on high speed. This recipe is a keeper for me!
Really loved it. A neighbor gave me the Meyer lemons. I have never even had a lemon pie before. I loved it just the way it was written,nothing added. Just the right amount of lemon. The sugar is the right amount to bring out the lemon flavor not mask it. I only wish I could master whipped cream!
Delicious pie, wonderful for after a big dinner as it cleanses your palate and leaves you satisfied.
This is a great recipe! I used 1/2 cup of key lime juice instead of lemon juice so it's a key lime pie rather than lemon pie. I also made my own pie crust with a different recipe instead of using a pastry shell (we may not have a pastry shell on hand). But anyways, it is a wonderful recipe. It's a lot of fun to make and eat!
* Percent Daily Values are based on a 2,000 calorie diet.
Meyer Lemon Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 136
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See grandma’s sweet-and-simple recipe for tart and tangy lemon meringue pie!
See how to make a super-simple strawberry-rhubarb pie.
What's cooking in Portland? Sarah's grandma’s juicy blackberry pie.