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!
Carina
We LOVE this lemon pie. Was looking for what to do with meyer lemons and I’m glad I found this recipe! Next time I’m going to try normal lemons, possibly for a tarter taste.
Jolina
Happy to hear you liked it Carina! It’s really good with regular lemons too 🙂
Derek
Made for my wife, was very easy and turned out very creamy. Will definitely make again.
Jolina
That’s awesome Derek, enjoy!
DK Park
This lemon pie recipe is great and i tell you is it easy to make if you did the right thing. The flavors are great the tartness, sweetness, and creaminess the trinity of the dessert is what really makes it!
Jolina
I agree! 🙂
Adrienne
I just made the Meyer lemon pie with lemons from my Meyer lemon tree for Christmas Eve dessert. I’ve been planning this dessert for ages. Can’t wait to try it.
Gail
Can I use flaked coconut rather than shredded in the crust?
Jolina
Hi Gail, yes you can!
Josie
I made your recipe for work and everyone loved it. Asking when was I going to make another pie, they all said it was the best lemon pie they ever had. Thank you for the recipe.
Jolina
Hi Josie, that’s awesome! And you’re most welcome 🙂
Amarilys
What temperature do you give it in the oven and for how long? I tried making it but it stays too soft.
Jolina
Hi Amarilys, 350F for about 20 minutes or until the sides start to firm up but the middle is still a little jiggly (but not soupy). Do you use an oven thermometer? It helps me gauge whether my oven is at the temp it says it is.
Mary C
What piping tip did you use for the. Whipped cream?
Jolina
Hi Mary, I don’t recall exactly but it looks like I used an (affiliate link) Ateco Closed Star Piping Tip.
Angie
Hi hon, that sounds so, so good !! I was wondering , because Meyer lemons have an lemon/ orange flavor do you think using an orange with it too would taste ok . I’m anxious to make it and can’t wait til March love Angie
Jolina
Hi Angie, I haven’t tried but I think it should work!
Beckadee
This lemon pie is really good. I used frozen meyer lemon juice I put up last fall. I did not have coconut so found recipe using same amount of cracker crumbs, 2 tsp sugar, 1 tsp brown sugar and 7 tbsp butter. I wonder if the sour cream doesn’t cut back on the lemony taste as I would probably go up to 2/3 cup of juice next time. I baked for 18 mins but believe after 12 mins it was firm enough. Will definitely make this pie again. But not too often as I tend to grab a slice every few hours. LOL
Jolina
Thanks for sharing your substitutions Beckadee! And yes, we can’t stop eating this pie either 🙂
Maggie
Have made it many times and is is loved by all but I was wondering if it could be frozen…thanks for the recipe!
Jolina
Hi Maggie, I haven’t tried but hopefully someone has and can give you tips. Try searching the comments also, might find some info there. Happy baking!
Sharon
So good and easy. I did use a Graham cracker crust.
Jolina
Glad you liked it Sharon 🙂
Kim
This pie looks delicious and I can’t wait to make it ASAP!! Should the sour cream be room temperature? Also, I read previous comments about the Sweetened Condensed Milk. My cans are 14 ounces, too. Should I try to measure out only 20 ounces? TIA!!
Jolina
Hi Kim! Usually I like to bring out the sour cream about 30 minutes before I need it. Are you in the US? If yes, you can use the 14-oz cans. Enjoy!
Sam
Do you think this can be made with Keylime or lime?
Jolina
Absolutely! Check out my recipe for egg-free key lime pie that you might enjoy.
Barbara Pierson
The most delicious pie ever. It is easy to make and comes out perfect every time.
Jolina
Thanks Barbara! Glad you like it 🙂
Ashuka
My favorite lemon pie recipe. Thank you!
Jolina
You’re most welcome Ashuka!