I’ve had a craving for lemons lately. I made a big pitcher of lemonade the other day but that just wasn’t enough. My dad was eating a slice of key lime pie from the icebox and the light bulb went off – lemon pie!
I really like the sweeter, mellow lemon flavor of Meyer lemons, so I was happy to see them in the grocery store.
I used the America’s Test Kitchen crust. The saltine crackers are a good alternative to a graham cracker crust.
The result is light and not too sweet, not too tart – Goldilocks would love this pie!
While you can top with the whipped egg whites or whipped cream, I usually don’t bother. I don’t want anything to distract from the lemons.
Meyer Lemon Pie
53 saltine crackers, about a sleeve and half
1/8 teaspoon salt
10 tablespoons unsalted butter, melted
¼ cup light corn syrup
14 ounce can sweetened condensed milk
4 egg yolks
¼ cup milk
1 tablespoon lemon zest
1/8 teaspoon salt
½ cup fresh lemon juice
Preheat oven to 350 degrees F.
In a food processor, crush saltines and salt. This takes about 15 pulses. Add in butter and corn syrup. Pulse until it looks like coarse sand, about 15 pulses.
Press into a 9 inch pie plate. Bake for 15 minutes or until lightly golden.
In a bowl, use a whisk to mix sweetened condensed milk, egg yolks, milk and zest. Whisk in salt and lemon juice. Pour into still warm pie crust and return to oven for 15-18 minutes. It should only have a slight jiggle.
Cool on the counter for 15 minutes before transferring the refrigerator overnight (at least 4 hours). The pie needs to be completely chilled before slicing.
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I’d wondered what was different about Meyer lemons. Thanks.
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