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.
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:
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:
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
Ingredients
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
- 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.
- You can substitute regular lemons. Your pie will just be slightly tarter.
- 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!
- To make lemon whipped cream, just add lemon zest to this recipe for homemade whipped cream.
Nutrition
Nutritional information are estimates only.
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.
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!
Tina
Is the graham crust to be pre baked?
Jolina
Hi Tina, no it doesn’t need to be pre-baked.
Rhonda
What a great recipe. I altered it slightly the second time making it and use coconut greek yogurt in place of sour cream(I didn’t have as much sour cream as I thought) and the crust I added nuts, flax seed for a hearty taste.
I even threw in some blueberries tossed lightly in flour as well.
Great base to get creative. Thanks
Jolina
Glad you liked it, Rhonda. Love all your additions, I can’t wait to try them myself 🙂
Judi Volle
@Jolina, I love this pie. Have a question. Do you think this recipe can be adapted to go into 9×13 baking pan and cut in bars. I have to make flor 35 people and transport tlo a different State and it would b easier to bake in cake pans. What are your thoughts?
Jolina
Hi Judi, you won’t have enough batter to fill your 9×13 inch pan. This recipes makes about 8 cups of batter to fill a 9-inch round pan and a 9×13 pan can hold about 14 cups. So your bars will be pretty thin. Might be better to double the recipe? And since you’re using a different pan, watch your baking time. Enjoy!
Brenda Gips
Wonderful recipe! On to making my second one! My family just raved over this pie! Made just like you said and it’s dynamite!
Jolina
Hi Brenda! It’s delicious isn’t it 🙂 Glad you and your family like it!
Brenda
It is an amazing lemon pie recipe !
Jolina
Thanks Brenda!
Julie
I didn’t want a graham cracker crust so I used a frozen pie crust. I covered the bottom of the crust with coconut and prebaked for 10 minutes at 375. I forgot to zest my lemon before I juiced it, so I skipped it. I wish I hadn’t. I also didn’t get enough juice from my lemons so I added the juice from one lime. I definitely think the zest was needed. It was still good and will definitely make again.
Seema
I was wondering if I could sub sour cream for Greek yogurt or if anyone else has tried that?
Jolina
Hi Seema! I haven’t tried in this recipe but yes, hopefully someone has and give you insight.
Beth Arnold
My husband’s coworker has a Meyer lemon tree. He gave some to my husband so I made your pie. I followed the pie recipe exactly. The whipped cream recipe I followed other than I didn’t put the lemon zest in the whipped topping. My husband said it was a 10. Everyone loved it. Thank you so much for the recipe.
Jolina
That’s wonderful to hear Beth! Glad you guys liked it. Wish I had a Meyer lemon tree 🙂
KatieK
Delicious and I love the whipped cream design! Tasted it this evening and its been a huge hit!
My only comment is that I would love to see how you calculated the calories… when I do it I get a much larger number =/
Jolina
Hi Katie! Glad you enjoyed it! My recipe card has a built-in feature that calculates the calories based on a database of ingredients so it’s meant to be used for general guidance only. It’s still best to calculate calories on your own, especially since the numbers would differ significantly based on the exact ingredients you used.
Elizabeth
This recipe is AMAZING. I have made it two times and it’s been a huge hit! Thanks for sharing!
Jolina
That’s awesome Elizabeth! It’s one of our favourites too 🙂
Miriam
The idea of a Meyer lemon pie sounds dreamy – except for the coconut. Any way to make to make this pie without coconut?
Jolina
Hi Miriam! You can sub graham crackers for the coconut in the crust. Add sugar too, to taste. Enjoy!
Christine Lesquier
Our department celebrated “Pi Day” this week with a pie baking contest. While not much of a baker, at the last minute I decided to participate and did a quick internet search two days before and came across this recipe. Given the short time frame, I had zero time to search for Meyer lemons and had to use regular lemons. The results were sensational and much to my surprise your pie won “Most Appealing” and “Best Tasting!” People just marveled over the designs on the top! Thank you sooo much – you’ve made a subscriber out of me! Christine
Jolina
That’s fantastic Christine!! So awesome 🙂 Hope this is the beginning of a fun and delicious baking adventure for you. And thanks for subscribing 🙂
Marisa F. Stewart
Oh, My! This brings back so many memories. We use to do something similar with lemonade or limeade. Those pies were so good. My MIL was the one who introduced me to this method. I’d completely forgotten about it and how good it was. I’m going to have to make this. Thank you for the reminder.
Veena Azmanov
I love lemon anything but I’m the only one in the family. So when I make a lemon dessert, it’s all for me..!! I never complain. Can’t wait to try this
Jolina
LOL I won’t complain too! 🙂
Lois Christensen
I love lemon pie! And I love the addition of coconut to your recipe as well. Looks and sounds delicious!
Jolina
Thanks Lois! They work together so well.
Denise
I love Meyer lemons! They have such a subtle but unique taste. I’ll have to give this a try sometime because my hubby would LOVE it! You make it look so easy!
Jolina
Meyer lemons are my absolute favourite 🙂
Gloria
My grandson has asked for a LEMON PIE for his birthday!! He is going to be 7!! This looks like it just might be the one. Sounds delicious…looks amazing. I LOVE Meyer lemons and wish they were available all year.
Jolina
Awesome choice! Though a little unusual for a 7-year old…I think you might have a little foodie in your hands 🙂 Hope the little guy likes it! PS: I hope Meyer lemons were available all year too…
JANET KRUG
@Jolina, I zest and juice lemons in season and freeze them both for year-round use.