Meyer Lemon Pie

This past weekend I got to make a pie, and not just any pie, but a Meyer Lemon Pie!   This was the first time I had ever tried to make a pie with anything other than apples or pumpkin and I must say that I was quite pleased with the results.

This pie has a flaky crust and a sweet/tangy filling.  The filling is similar to marmalade, and was very flavorful with the addition of meyer lemons.  However, if you do not have access to them, normal lemons work just as well.  You can also arrange the top crust in any way or design you want, as long as the filling is mostly covered. This filling is not one that gets better with time in the oven.

Since this pie is so rich, I would suggest serving it with a dollop of whipped cream.  I hope that you enjoy this recipe. Make sure to tell me how you liked it in the comments below!


For the Filling

2 cups sugar
14 tsp. kosher salt
1 large lemon along with 2 meyer lemons zested and thinly sliced into rounds
4 eggs
4 tbsp. unsalted butter, melted
3 tbsp. flour

For the Crust

1 34 cups flour, plus more
10 tbsp. unsalted butter, cubed and chilled
2 tbsp. vegetable shortening
1 tsp. kosher salt
5 tbsp. ice-cold water


Start the filling: Toss sugar, salt, and lemon zest and slices in a bowl; cover with plastic wrap and let sit at room temperature for 24 hours.
Make the crust: Pulse flour, butter, shortening, and salt in a food processor into pea-size crumbles. Add water; pulse until dough forms. Divide dough in half and flatten into disks; wrap in plastic wrap and chill 1 hour.
Finish the filling and bake the pie: Heat oven to 425°. Whisk eggs in a bowl until frothy. Whisk in melted butter and 3 tbsp. flour; stir into reserved lemon mixture. On a lightly floured surface, roll 1 disk dough into a 12″ round; fit into a 9″ pie plate. Trim edges using a knife, leaving 1″ dough overhanging edge of plate; pour in filling. Roll remaining disk dough into a 12″ round and place over top of pie. Pinch top and bottom edges together and fold under; crimp edges and cut 5 steam vents in the top crust. Bake until crust is golden, about 30 minutes. Reduce oven to 350°; bake until golden brown, 25–30 minutes. Let cool completely before serving.
ps. It’s not necessary to leave the lemons in the sugar for eight hours if you don’t have that much time. I made the filling having only left the lemons in the sugar mixture for 8 hours and it was still delicious!:-)

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