Can I use regular lemons instead of Meyer lemons?

Yes, you can substitute regular lemons if Meyer lemons aren’t available. However, regular lemons are more tart and acidic, so reduce the juice slightly or balance it with a splash of orange juice for a more rounded flavor. The unique floral notes of Meyer lemons will be missing, but the pie will still be delicious.

How do I know when Meyer Lemon Pie is done baking?

The pie is done when the edges are set and the center jiggles slightly when gently shaken — similar to how you’d test a cheesecake. Avoid overbaking, as the custard will continue to firm up while cooling. Letting the pie rest for at least 15 minutes after baking (or chilling it) will ensure it slices cleanly.

Can Meyer Lemon Pie be made ahead of time?

Absolutely. This pie is actually better when made ahead. Bake and cool it fully, then refrigerate for up to 3 days. The flavors deepen and the texture sets beautifully. If you're serving it for an event, making it a day in advance will save you time and stress.

Meyer Lemon Pie – Best Recipe

Name: Meyer Lemon Pie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup granulated sugar: Adds sweetness and balances the tartness of the lemons; 3 large eggs: Helps set the filling and provides structure; 1/2 cup fresh Meyer lemon juice: Provides a sweet-tart citrus flavor; 1/2 cup unsalted butter, melted: Adds richness and smooth texture; 1 (9-inch) prepared pastry shell: Holds the lemon custard filling

Description

This Meyer Lemon Pie is a silky, tangy dessert made with just five simple ingredients. Blended to perfection and baked in a buttery pastry shell, it offers a smooth custard-like texture with the floral sweetness of Meyer lemons. Ideal for citrus lovers and perfect for any season.

Ingredients

Scale

1 cup granulated sugar: Adds sweetness and balances the tartness of the lemons
3 large eggs: Helps set the filling and provides structure
1/2 cup fresh Meyer lemon juice: Provides a sweet-tart citrus flavor
1/2 cup unsalted butter, melted: Adds richness and smooth texture
1 (9-inch) prepared pastry shell: Holds the lemon custard filling

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C).
In a blender, combine the sugar, eggs, and Meyer lemon juice. Blend until completely smooth, about 3 minutes.
Add the melted butter and blend for another 30 seconds until fully incorporated.
Pour the blended lemon mixture into the prepared pastry shell.
Bake in the preheated oven for 30 to 35 minutes, or until the filling is just set with a slight jiggle in the center.
Remove from oven and let the pie rest at room temperature for at least 15 minutes before slicing. For firmer texture, chill before serving.

Notes

Use only fresh Meyer lemon juice for the best flavor.
You can make mini versions using tart shells — bake for 20–25 minutes.
Let the pie cool completely before slicing for clean cuts.
Store leftovers in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 pie)
Calories: 320
Sugar: 28g
Sodium: 160mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 0g
Protein: 4g
Cholesterol: 105mg