Easy Meyer Lemon Pie with Condensed Milk (Video)

Easy Meyer lemon pie with condensed milk – perfectly sweet and tangy, luxuriously smooth and silky. Every bite of this creamy Meyer lemon pie is a burst of bright and vibrant citrus flavour. Rich and so refreshing, it’s awesome with tea or as an end to a lovely meal.

(Love Meyer lemons? Me too! Check out these delicious Meyer lemon recipes that’s sure to chase those winter blues away – luxurious limoncello cupcakes topped with limoncello cream cheese frosting and this refreshing lemon layer cake with homemade Meyer lemon curd sandwiched in between – perfect for Easter!)

With words like “polar vortex”, “bitter cold” and “extreme cold weather alerts” in fashion once more, I am arming myself with the best cure for winter blues that I know – lemons, of course!

Lemons (and other citrus fruits) are at their best in the winter and are really one of the few things I like about the season. They’re sunshine on a plate! Like this easy Meyer lemon pie.

What are Meyer lemons?

Meyer lemons are a cross between regular lemons and mandarin oranges. They are juicy, less acidic and sweeter.

Unlike normal lemons, which are available all year, Meyer lemons only appear in shelves between November and March. Sometimes the window is even smaller than that. So as soon as I see them, I grab a bag (ok, two) and go on a Meyer lemon frenzy.

How to make easy Meyer lemon pie with condensed milk

And Meyer lemons shine in this recipe for Meyer lemon pie. It’s so easy to make too!

Just stir sweetened condensed milk, sour cream, Meyer lemon juice and Meyer lemon zest until combined. If you want the smoothest, creamiest pie filling, you have the option to sift your mixture through a fine mesh sieve into your pie dish.

Bake for 20 minutes, chill in the fridge until it’s set and you’re done! Egg-free and done in a flash (this is similar to my recipe for perfect – and also eggless – key lime pie). It’s really the easiest lemon pie ever.

How to make coconut cookie graham cracker crust

These kinds of pie recipes usually have a graham cracker crust because they’re so great together. However, since it worked so well in my best lemon cheesecake recipe (have you tried it? So good!), I did a similar crust for this pie – graham crackers and coconut.

That flavour profile just works so well with the lemony filling. Think of it as your favourite graham cracker crust, but better!

You simply add sweetened shredded coconut and omit the sugar. The combination of the Meyer lemon pie filling and the coconut cookie crust is just crazy delicious.

It’s become my favourite crust to make and I’ve used it several times on TUB, like in these mouth-watering lime bars.

Ingredients you need for this Meyer lemon pie recipe

The ingredients you need to make this scrumptious lemon dessert are pretty straightforward. For the coconut cookie graham cracker crust, you would need:

• Graham cracker crumbs
• Sweetened shredded coconut
• Butter
• Salt

For the Meyer lemon pie filling, you would need:

• Sweetened condensed milk
• Sour cream
• Meyer lemon juice and zest (and yes, you can use regular lemons if you can’t find Meyer lemons)

All these ingredients together is the perfect balance between sweet and tangy. And did I mention it was so creamy? It melts in your mouth. Just wonderful!

I love topping the pie with lemon whipped cream (to-die for) and more toasted shredded coconut.

Tools you need to make this easy Meyer lemon pie

True to its name, making this pie is easy peasy (watch the video if you don’t believe me!). No special tools required. Just bowls, a spoon to stir with and a 9-inch pie dish.

Of course, to prep, the following would be extremely helpful as well:

• Microplane zester
• Wooden reamer

So how about it? Let’s get through these last few weeks (or months) of winter together with this creamy Meyer lemon pie with condensed milk. It really is a burst of sunshine on a gloomy winter day!

More lemon dessert recipes

If you love lemon as much as I do, you’d love these lemon desserts. Perfectly sweet and tangy, just how we lemon lovers like it!

Every lemon fan should have a recipe for everybody’s favourite lemon dessert – lemon bars set on a delicious shortbread crust.

This sweet and salty, soft and moist lemon ricotta pound cake is sure to win hearts too.

And lemme share a secret: I love lemons so much I have a whole category dedicated to just lemon recipes. Enjoy!

Easy Meyer Lemon Pie with Condensed Milk

Author: Jolina

Meyer lemon pie with condensed milk – perfectly sweet and tangy, luxuriously smooth and silky. With step-by-step video.

5 from 36 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 20 mins

Chilling Time 8 hrs

Total Time 8 hrs 50 mins

Course Dessert

Cuisine North American

Servings 8 people

Calories 204 kcal

Equipment

• Mixing Bowls
• Mesh Strainers
• Wooden Reamer
• Microplane Zester

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Crust:

• ▢ 1 ½ cups graham cracker crumbs
• ▢ ½ cup sweetened shredded coconut
• ▢ 6 tbsp unsalted butter melted and cooled slightly
• ▢ ⅛ tsp salt see notes

For the Filling:

• ▢ 2 10-oz cans sweetened condensed milk
• ▢ ½ cup sour cream
• ▢ ¾ cup fresh Meyer lemon juice see notes
• ▢ Meyer lemon zest add all the zest from lemons you use

Optional Toppings:

• ▢ Lemon whipped cream see notes
• ▢ Toasted shredded coconut

Instructions

 

• ▢
  Preheat oven to 350F.
• ▢
  In a small bowl, combine 1 ½ cups graham cracker crumbs, ½ cup sweetened shredded coconut, 6 tablespoons melted butter and ⅛ teaspoon salt. Stir until evenly moist. Press onto the bottom and up the sides of a 9-inch pie dish. Set aside.
• ▢
  In a large bowl, stir 2 cans sweetened condensed milk, ½ cup sour cream, ¾ cup lemon juice and lemon zest until thoroughly combined.
• ▢
  Optional: To ensure the smoothest filling, sift your filling into your pie dish through a fine mesh sieve to get rid of lumps (see notes).
• ▢
  Bake for about 20 minutes or until the sides are starting to firm up but the middle is still a little jiggly (not soupy). Allow to cool slightly before chilling in the fridge so it can set completely, preferably overnight.
• ▢
  Serve with lemon whipped cream and toasted shredded coconut.

Video

Notes

1. If you watch the video, you’ll notice I did not put salt in the mixture. I actually forgot while filming but I added it in later.
2. You can substitute regular lemons. Your pie will just be slightly tarter.
3. If you opt to strain the mixture, note that you’ll likely strain away most of the lemon zest. To achieve a more lemony flavour, skip the straining so that your pie filling has all the zest in it. Don’t worry, it will still be super creamy!
4. To make lemon whipped cream, just add lemon zest to this recipe for homemade whipped cream.

Nutrition

Calories: 204kcalCarbohydrates: 16gProtein: 1gFat: 15gSaturated Fat: 9gCholesterol: 30mgSodium: 168mgPotassium: 90mgSugar: 7gVitamin A: 355IUVitamin C: 9mgCalcium: 32mgIron: 0.8mg

Nutritional information are estimates only.

Keyword Easter, Mother’s Day, Spring, Winter

Tried this recipe?Tag @iamtheunlikelybaker I’d love to see your creations!

Happy baking!

Did you make this easy Meyer lemon pie with condensed milk? I’d love to hear from you in the comments section below.

If you like pies but not as big a fan of lemon as I am (but why?), you’ll find other pie recipes here.

BTW just a friendly reminder: Valentine’s Day is around the corner! Planning to surprise someone with a really special breakfast? Check out this ultimate list of breakfast ideas. You’re sure to find a recipe here your loved one would love!