I’ve been making this Meyer lemon pie every spring since my first citrus tree gave me more lemons than I knew what to do with. Bright, silky, and just sweet enough, this version uses sweetened condensed milk and egg yolks for a lusciously smooth filling that sets quickly — no complex custard skills required. It’s a great choice for gatherings, potlucks, or a sunlit dessert after an easy weeknight meal.
Why you’ll love this dish
Meyer lemons bridge the gap between tart and floral, making this pie less sharp than a classic key lime but more fragrant than a plain lemon pie. The graham cracker crust adds a toasty, buttery counterpoint, while the condensed milk creates a creamy finish without constant whisking or tempering.
“This pie vanished in under ten minutes at our family brunch — bright, silky, and utterly addictive.” — a quick review from a recent weekend crowd
Reasons to choose this recipe:
- Fast and reliable: the filling comes together in one bowl.
- Minimal equipment: no double boilers or candy thermometers required.
- Crowd-pleaser: mellow Meyer lemon flavor appeals to people who find classic lemon too tart.
- Great for make-ahead entertaining: refrigerates well and slices cleanly.
How this recipe comes together
Step-by-step overview:
- Make a crunchy graham-cracker crust with crumbs, melted butter, and a touch of sugar, then press into a 9-inch pie pan.
- Whisk the sweetened condensed milk with Meyer lemon juice, zest, egg yolks, and a pinch of salt until silky.
- (Option A) Bake the filled pie briefly until the center barely jiggles — this gives a set, velvety texture. (Option B) For a no-bake shortcut, chill the filling until firm.
- Chill well, top with whipped cream and thin lemon slices, and serve.
This roadmap keeps expectations clear: short prep, a quick bake or an overnight chill, and an elegant, bright dessert at the end.
What you’ll need
- 1 ½ cups graham cracker crumbs — freshly crushed for the best flavor (about 10–12 full crackers).
- ½ cup unsalted butter, melted — use unsalted so you control the overall sweetness and seasoning.
- ¼ cup granulated sugar — gives a touch of sweetness to the crust.
- 1 can (14 ounces) sweetened condensed milk — the star ingredient that creates creaminess and stability.
- ½ cup freshly squeezed Meyer lemon juice — for that signature tang (about 3–4 Meyer lemons).
- Zest from 2 Meyer lemons — enhances the lemon aroma; only the fragrant yellow peel.
- 3 large egg yolks — add richness and help the filling set.
- Pinch of salt — balances the sweetened condensed milk.
- Whipped cream — for topping, homemade or store-bought.
- 1 Meyer lemon, thinly sliced — for decoration.
Substitution notes:
- Regular lemons can be used — increase sugar slightly if you prefer less tartness.
- For a gluten-free crust, substitute gluten-free graham or almond flour crust (adjust butter amount if using almond flour).
- To make this vegan/dairy-free, swap in sweetened condensed coconut milk and a vegan crust — expect texture differences.
Step-by-step instructions
Preparation
- Preheat the oven to 350°F (175°C) if you plan to bake the crust or the filled pie.
- In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Stir until crumbs are evenly moistened.
- Press the crumb mixture firmly into a 9-inch pie pan, covering the bottom and up the sides (use the bottom of a measuring cup for even, compact pressing).
- For a firmer crust, bake 8–10 minutes at 350°F, then allow to cool slightly. If you prefer a single-bake method, you can pour the filling into the unbaked crust and bake together (see Baking the Pie).
Making the filling
5. In a clean bowl, whisk together the sweetened condensed milk, Meyer lemon juice, lemon zest, and a pinch of salt.
6. Add the egg yolks one at a time, whisking until fully incorporated and the mixture is smooth. Taste and adjust zest or juice if you like it brighter.
Baking the pie
7. Pour the filling into your prepared crust and smooth the top.
8. Bake at 325°F (160°C) for about 12–15 minutes until the center barely jiggles — the edges should be set. (If you prefer a more custardy texture, remove when the internal temperature reaches about 160°F; for safety, eggs should reach at least this temperature.)
9. Let the pie cool to room temperature on a wire rack, then refrigerate at least 2 hours (overnight is best for clean slicing).
No-bake option: After step 6, pour filling into the crust and chill for 4–6 hours or overnight until fully set.
Serving
10. Top with a dollop of whipped cream and garnish with thin Meyer lemon slices just before serving. Slice with a hot, clean knife for neat pieces.
Best ways to enjoy it
- Plate a slice with a spoonful of lightly sweetened whipped cream and a dusting of extra lemon zest.
- Pair with a small scoop of vanilla bean ice cream or a bright berry compote to add contrast.
- Serve chilled at brunch, as a refreshing follow-up to a heavy dinner, or as a portable dessert for potlucks — it travels well if kept chilled.
Keeping leftovers fresh
- Refrigeration: Cover the pie loosely with plastic wrap or an airtight pie container and refrigerate for up to 3–4 days.
- Freezing: For longer storage, freeze the un-topped pie (no whipped cream or lemon slices) tightly wrapped in plastic and foil for up to 1 month. Thaw overnight in the fridge before serving.
- Food safety: Because the filling contains egg yolks, always keep the pie chilled when not serving and discard any slices left at room temperature for more than 2 hours.
Pro chef tips
- Zest first, then juice: zesting before juicing prevents unnecessary handling and gets the most fragrant oils.
- Use room-temperature egg yolks: they incorporate more smoothly and reduce the chance of streaks.
- Avoid overbaking: the filling should wobble slightly in the center when done; carryover heat will finish the set as it cools.
- For sharper lemon flavor without extra liquid, increase zest rather than juice to avoid thinning the filling.
- To slice cleanly, dip a sharp knife in hot water, wipe dry, and slice in one smooth motion.
Creative twists
- Coconut-Lime: swap half the graham crumbs for toasted coconut and use lime juice instead of Meyer lemon.
- Ginger crust: add 1 tsp ground ginger to the crust for a warm spice note.
- Meringue top: for a classic look, pipe or spread a torched meringue over the cooled pie (use a sugar syrup to stabilize the meringue).
- Low-sugar: use reduced-sugar condensed milk and a naturally sweetened crust (dates + nuts pressed into a crust) — texture will be a bit denser.
- Mini pies: make individual tartlets using a muffin tin for portable single servings.
Your questions answered
Q: How long does this pie take from start to finish?
A: Active hands-on time is about 20–30 minutes. If you bake the pie, allow at least 2 hours chilling; overnight chilling yields the best slices. Total elapsed time 2–12 hours depending on chilling.
Q: Can I use regular lemons instead of Meyer lemons?
A: Yes. Regular lemons are more tart; consider adding a teaspoon more sugar to the filling or reduce the juice slightly. Or increase zest for aroma without extra acidity.
Q: Is it safe to eat a pie made with egg yolks and condensed milk?
A: Yes, if you bake the filling until it reaches roughly 160°F or until it’s set at the edges and slightly jiggly in the center. If you choose the no-bake chilling method, consume within 3 days and keep refrigerated; choose pasteurized eggs to reduce any risk.
Q: Can I use whole eggs instead of egg yolks?
A: You can, but whole eggs will make the filling a bit firmer and less rich. If using whole eggs, reduce baking time slightly and monitor for doneness.
Q: My filling weeps after chilling — how do I fix it?
A: Slight weeping can occur from overwhisking or condensation when covering while warm. Chill uncovered until set, then cover. If the filling is broken (grainy), it may have been overheated; salvage by serving slightly warmer or as a lemon pudding.
Conclusion
This Meyer lemon pie is an elegant, straightforward dessert that highlights the floral sweetness of Meyer lemons and the creamy richness of sweetened condensed milk. It’s perfect for bright spring gatherings, make-ahead dinners, or any time you want a citrus dessert that slices cleanly and tastes like sunshine.
For a visual how-to, check this Easy Meyer Lemon Pie with Condensed Milk (Video), and for another trusted step-by-step version with tips, see Easy Meyer Lemon Pie {+VIDEO} – TidyMom®.
Meyer Lemon Pie
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs Freshly crushed for the best flavor (about 10–12 full crackers)
- ½ cup unsalted butter, melted Use unsalted to control sweetness
- ¼ cup granulated sugar Gives a touch of sweetness to the crust
For the filling
- 1 can (14 ounces) sweetened condensed milk Creates creaminess and stability
- ½ cup freshly squeezed Meyer lemon juice For the signature tang (about 3–4 Meyer lemons)
- Zest from 2 Meyer lemons Enhances lemon aroma; use only the fragrant yellow peel
- 3 large egg yolks Add richness and help the filling set
- Pinch of salt Balances the sweetened condensed milk
For topping
- Whipped cream for topping Homemade or store-bought
- 1 Meyer lemon, thinly sliced For decoration
Instructions
Preparation
- Preheat the oven to 350°F (175°C) if planning to bake the crust or the filled pie.
- In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Stir until crumbs are evenly moistened.
- Press the crumb mixture firmly into a 9-inch pie pan, covering the bottom and up the sides.
- For a firmer crust, bake for 8–10 minutes at 350°F, then allow to cool slightly.
Making the filling
- In a clean bowl, whisk together the sweetened condensed milk, Meyer lemon juice, lemon zest, and a pinch of salt.
- Add the egg yolks one at a time, whisking until fully incorporated and the mixture is smooth.
Baking the pie OR No-bake option
- Pour the filling into your prepared crust and smooth the top.
- If baking, bake at 325°F (160°C) for about 12–15 minutes until the center barely jiggles.
- Let the pie cool to room temperature on a wire rack, then refrigerate for at least 2 hours.
- For the no-bake option, chill the filling in the crust for 4–6 hours or overnight until fully set.
Serving
- Top with a dollop of whipped cream and garnish with thin Meyer lemon slices just before serving.
