Following the week prior’s juice cleanse, A-Tooch had quite a few Meyer lemons leftover, waiting to be consumed. Luckily, the bf’s birthday was the very same week and he happens to love lemons (I think?)
Meyer lemons are a great alternative to the sour, tart flavor of regular lemons. They are slightly milder and a bit sweeter, lending themselves to some great dessert recipes. I found a ton of options online for things like Meyer lemon bars and pound cake. Sick with a cold and too lazy to make a complex treat, I opted for a simple and delicious pie. Almost always my go to dessert solution.
Meyer Lemon Pie
( Serves 8 )
1 9 in. pie crust, cooked according to package
1/4 cup fresh Meyer lemon juice
1 tsp. Meyer lemon zest
3 egg yolks (Yes, that’s yolks only. I never said this was Meyer cholesterol-free pie)
1 14 oz. can sweetened condensed milk (can substitute the fat-free version)
Beat egg yolks and condensed milk in a bowl for 4-5 minutes until the mixture becomes light. Slowly add in the lemon juice and zest, and continue to mix. Pour mixture into prepared pie crust. Bake at 350° for about 15 minutes, or until eggs cook through and the filling solidifies. Remove and cool on a rack. Once cool, refrigerate for at least 2 hours until firm.
The pie comes out tart and sweet at the same time and goes perfect with a dollop of Cool Whip or whipped cream on top. It’s so easy you could even switch up the variations — I think a graham cracker crust would marry well with the lemon, or substituting tart cherry juice and cherries on top for a cherry cream pie.
