We are a family of lemon lovers. Lemon loaf, lemon cookies, lemon pie – you name it, we love it. There has been considerable chatter in the food world lately about Meyer lemons. What is a Meyer lemon? It is slightly smaller than a regular lemon (about 2/3 the size), with a slightly mandarin orange flavour to it. The peels are very thin and they seem to give up their juice quite readily. They are more expensive than regular lemons, but definitely not outrageous. They also seem to have a shorter shelf life than regular lemons, so be sure to use them up quickly to avoid throwing money out the window.
The ones pictured here have already had their peel zested off. They are not quite as tart as a regular lemon, and therefore deliver a little less lemony pucker power.
The best tool, hands down, for zesting any citrus fruit is a micro plane. To make this recipe, you will need about three lemons to get enough zest.
Meyer lemons give up their juice pretty easily. The peel is so thin, in fact, that several times the reamer broke through into our hands. We needed about four lemons to get the right amount of juice.
After making this simple pie from scratch, I can’t imagine using the boxed mix again. Of course, I say that now, in the calmness of this day. Wait until it’s 4 pm and I don’t have any dessert on hand. That will surely be a different story.
The butter will melt in the still very hot be careful not to burn yourself filling.
Adding in the egg yolks yields an incredibly brilliant yellow filling – without any concerns about food dyes.
Be sure your crust and filling are completely cooled before putting them together. This pie was made with more than the three egg whites that are left from making the filling. I happened to have extra meringues around, so I made them all up.
Want to know the secret to cutting that perfect meringue without crushing it? Stick around – my next post will tell you how!
- 1 cup sugar
- ½ cup corn starch
- 2 teaspoon Meyer lemon zest (approx. 3 lemons)
- ¾ cup Meyer lemon juice
- 1 Tablespoon buttter
- 3 egg yolks
- Graham cracker crust
- 3 egg whites
- ¼ cup sugar
- pinch cream of tartar
- Combine sugar, corn starch, zest, and juice in sauce pan.
- Cook over medium heat until thick and bubbling.
- Continue to cook, stirring constantly, for approximately 2 more minutes.
- Remove from heat and stir in butter
- Wisk in egg yolks one at a time.
- Allow to cool completely before placing in prepared crust
- Whip egg white, sugar, and cream of tartar together to form stiff peaks.
- Cover prepared pie.
- Bake in pre-heated 350 F oven for approximately 20 minutes or until the peaks are just golden brown.
- Turn off oven and crack the door open to cool for 30 minutes before removing pie