Recipe By Melissa Cebrian
Published Jun 19th
Prep 5m Cook 30m Additional 15m Ready In 50m
Servings 1 9-inch pie Calories 315.9

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

Recipe Ingredients

  • 1 ¼ cups white sugar
  • 3 large eggs
  • 3 ¾ fluid ounces Meyer lemon juice
  • ¼ cup butter, melted
  • 1 (9 inch) pastry shell, unbaked

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
  3. 3 Pour melted butter into the blender and blend for 30 seconds more.
  4. 4 Transfer lemon filling to the pastry shell.
  5. 5 Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.

Nutrition Facts

  • Calories 315.9
  • Carbohydrate 42.9 g
  • Cholesterol 85 mg
  • Fat 15.1 g
  • Fiber 0.9 g
  • Protein 3.9 g
  • Saturated Fat 6.1 g
  • Sodium 184.1 mg
  • Sugar 31.8 g

Chef's Notes

This is fabulous with vanilla ice cream. It can also be made as 12 mini pies - line the shells up on a baking sheet, pour and bake for 20 to 25 minutes.


  1. Taking in all reviews, thought I would put all tips together and see how it comes out. Very easy, beats using the stove method, loved it! Here it goes; I used a Trader Joe's pie crust. Pre-baked it for about 10 min & did egg wash and sprinkled some Turbinado sugar along the edges of - Read more ...
  2. The other reviews were so helpful! I blind-baked the crust for twenty minutes on 350° and added the filling to a hot crust and continued baking at 325°. I added 1/2 tsp corn starch, reduced sugar to 1c, and used two whole eggs and one yolk (I only had XL eggs and I thought 3 - Read more ...
  3. Made this PALEO friendly and it was delicious. I made my own coconut flour crust and followed the recipe for the filling with organic ingredients. Then topped it with whipped coconut cream sweetened with a little maple and vanilla. Delicious low-glycemic and gone!
  4. I used the juice from regular lemons and one tangerine,to make it like Meyers lemons, since I could not get them. Not sure what happened, but the filling was so thin (like water) that when I poured it into the pie shell, the pastry must have absorbed the liquid. After cooking and setting, the pie - Read more ...
  5. Really loved it. A neighbor gave me the Meyer lemons. I have never even had a lemon pie before. I loved it just the way it was written,nothing added. Just the right amount of lemon. The sugar is the right amount to bring out the lemon flavor not mask it. I only wish I could - Read more ...
  6. 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!
  7. 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 - Read more ...
  8. 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.
  9. 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.

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