"A tangy sweet and sour treat, the Meyer lemons make it sweeter than a traditional lemon pie, but still keep that citrus kick." — Nadirmonkey
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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!
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!
* 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
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