Today is Pi Day, and I made a Meyer Lemon Cream Pie to celebrate the day. This recipe is delicious and easy to make for Pi Day or any day.
This cream pie is a perfect combination of creamy, sweet, and just a little bit tart, with a graham cracker crust. It almost tastes like a cheesecake. Meyer lemons are my favorite and this pie is a great way to highlight them.
I have this lovely little Meyer lemon tree in my backyard. It was a gift for my birthday a gazillion years ago. Why was I gifted a Meyer lemon tree? My favorite cocktail is a vodka tonic with a big fat slice of meyer lemon.
Ok. Don’t laugh. It’s true.
Meyer lemons are a cross between a lemon and a mandarin orange, so they are quite a bit sweeter than a regular lemon. They are darker yellow, their skin is thinner, and they are not always easy to find at the market because they are seasonal between December and May. They were first imported in the early 20th century by Frank Meyer which is obviously how they got their name.
If you haven’t had one then you must taste a Meyer lemon!
My best friend, Maryliz, gave me a Meyer lemon tree so that we would always have them on hand. When the gift arrived, it was a small tree decorated with little airplane-sized bottles of vodka hung on yellow organza ribbons.
That little Meyer lemon tree has been harvesting a bumper lemon crop every year since. Meyer lemons are usually a little smaller than regular lemons, but this tree produces big, fat, juicy Meyer lemons. It is now a large tree and I have Meyer lemons almost all year long.
Meyer Lemon Cream Pie
Besides adding a slice to a cocktail or sparkling water, I love to bake with Meyer Lemons.
I love to make Meyer lemon bars. And sugar cookies with a little squeeze of Meyer lemon into the batter. I also love Meyer lemon pancakes. For Pi Day, I thought I would take one of my favorite flavors and make it into a Meyer Lemon Cream Pie.
I also candied some of the Meyer lemon peel to garnish the top and added a squeeze of the Meyer lemon to the cream cheese, whipped cream garnish. You might want to make some extras of these, as they are really, really good.
Here is the recipe, you are going to want to download and try this one for sure!
- 2 Cups of Graham Cracker Crumbs
- 1/2 Cup Brown Sugar
- 6 TBL Melted Butter
- 1 Cup Meyer Lemon Juice
- 2 14 oz cans Sweetened Condensed Milk
- 3 Egg Yolks
- 1/4 Tsp salt
- Whipped Topping (for decoration)
- 1/2 Cup Heavy Whipping Cream
- 4 TBL Whipped Cream Cheese
- 2-1/2 TBL Powdered Sugar
- 1 Tsp Meyer Lemon Juice
- Candied Meyer Lemon Peels
- 1 Meyer Lemon
- 1 Cup Water
- 1/4 Cup Sugar
- Another 1/2 Cup of Sugar to spinkle on peels for crystalization
Once the pie is made and baked, it needs to refrigerate overnight, so make sure you allow the proper amount of time.
Preheat oven to 350 degrees.
1. Combine graham cracker crumbs, brown sugar and melted butter together. Mix well until completed combined.
2. Spray pie pan with nonstick cooking spray.
3. Add crust mixture to the pie pan, pressing into the pan and up the sides of the pan.
4. Bake crust for 8 minutes.
While the crust is baking, make your filling:
1. Add lemon juice, both cans of sweetened condensed milk, egg yolks and salt to bowl, mix together until well combined.
2. Once the crust is out of the oven, fill the crust with the filling mixture. Fill all the way to the top, the filling will not expand or overflow while cooking.
3. Bake filled crust for 17 minutes, until small bubbles begin to form in the filling.
4. Once the pie is baked, let cool for at least 30 minutes before refrigerating.
5. Refrigerate the pie for at least one hour, overnight if possible.
Combine heavy whipping cream, whipped cream cheese, powdered sugar and lemon juice. I like to use an immersion blender to make whipped topping, you can use an hand mixer also. Beat until the topping is thick enough to pipe into a design.
Candied Meyer Lemon Peels:
1. Wash the lemon.
2. Cut off the ends of the lemon
3. Cut lemon in half and remove seeds
4. Slice the rind of the lemon half and cut away the pulp so that you are left with a long piece of lemon rind.
5. Roll the rind into a tight pinweel and cut thin slices of the rind (about a 1/4" wide). Hold the pinwheel tightly while slicing.
5. Combine the water and 1/4 cup of sugar in a small saucepan. Heat until sugar is dissolved and has created a simple syrup (don't boil to avoid scorching).
6. Add the thin slices of lemon rind to the simple syrup and cook over low heat for about 30-40 minutes until peels have absorbed most of the syrup.
7. Carefully remove the peels from the syrup with a slotted spoon and place on parchment paper to drain. They will be goopy from the syrup.
8. Once the peels have cooled enough to handle, twist them around a dowel or straw to create the twists. (I used the dowels from my pasta drying rack)
9. Spinkle with the additional sugar to coat the peels.
10. These will keep in airtight container for about a week.
Once the pie has been refrigerated for at least an hour, ideally, overnight, pipe the whipped cream onto the top of the pie in any design you like. You can also serve the whipped cream topping on the side if you prefer. If you serve the whipped cream on the side, I recommend doubling the recipe, it's that good!
Add the candied lemon peels on top of the whipped cream or if you are serving the whipped cream on the side, simply pop the peels onto the top of the pie as a garnish.
Keep pie refrigerated when not serving.
Making a Meyer Lemon Cream Pie
Here are some photos of the progress in making this Lemon Cream pie.
This pie is amazing for any spring or summer gathering. It will quickly become a favorite, not only to make, but to enjoy with your friends and family. Happy Pi Day!
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Below is everything that I used to make this super yummy cream pie.
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