Meyer Lemon Cream Pies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
• Pour melted butter into the blender and blend for 30 seconds more.
• Transfer lemon filling to the pastry shell.
• 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.

Steps:

• 1. Gather and prep ingredients. Preheat oven to 350 degrees F; place rack in center of oven.
• 2. Place graham cracker crust on a rimmed cookie sheet.
• 3. In mixing bowl, using wire whisk or electric mixer, beat together, until thoroughly combined, sweetened condensed milk, egg yolks, sugar, Meyer lemon juice and pinch of salt.
• 4. Pour into crust and bake at 350 degrees F for 20 minutes.
• 5. Remove from oven and allow to cool on counter for 30 minutes; refrigerate for 2 hours or more before slicing.
• 6. Garnish, if desired, just before serving. Cover and refrigerate leftovers.
• 7. **NOTE: If juice measures a little less than 2/3 cup, you may add regular lemon juice to fill to 2/3 cup (fresh or bottled.) To make Meyer lemon zest curls, use a spoon, or small utility knife, to scrap most of the white pith from the inside of one or two of the juiced lemon halves; discard pith. Cut zest/rinds into super thin strips using very sharp knife. Spread strips out on a plate or cutting board and allow to air dry for 3 or 4 hours to promote curling. Adds very nice pop of citrus flavor!