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This Meyer lemon pie is a tangy sweet and sour treat. The Meyer lemons make it sweeter than a traditional lemon pie but still keep that citrus kick. It’s fabulous with vanilla ice cream.
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
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
Step 3
Pour melted butter into the blender and blend for 30 seconds more.
Step 4
Transfer lemon filling to pastry shell.
Step 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.
Cook?s Note
This can also be made as 12 mini pies. Line the shells up on a baking sheet, pour in the filling, and bake for 20 to 25 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 316 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat6g | 31% |
| Cholesterol85mg | 28% |
| Sodium184mg | 8% |
| Total Carbohydrate43g | 16% |
| Dietary Fiber1g | 3% |
| Total Sugars32g | |
| Protein4g | |
| Vitamin C7mg | 33% |
| Calcium15mg | 1% |
| Iron1mg | 6% |
| Potassium60mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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