Dessertscountryliving5.0
Meyer Lemon Pie
Serve this easy and simple Meyer Lemon Pie for the ultimate spring and summer dessert.
👥 8 Servings⏱️ Prep & Cook: 9h👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●measuring cup
- ●oven
- ●saucepan
- ●whisk
📝 Preparation Steps
1
Crust
2
Preheat oven to 350°F. Place Nilla wafers, sugar, and salt in a food processor. Process until fine crumbs form. Add butter, and process until mixture starts to come together (it should hold together when pinched). Transfer to a 9-inch Jadeite or glass pie plate. Use a small measuring cup to press mixture into the bottom and up the sides of the pie plate. Bake until crust is golden brown, 10 to ⏱️ 12 minutes; cool.
Nilla wafers50
3
Filling
4
Whisk together sugar and cornstarch in a medium saucepan. Whisk in whole eggs, egg yolks, and lemon juice. Cook over medium heat, whisking constantly, until thickened and bubbling, 7 to ⏱️ 9 minutes. Remove from heat. Stir in lemon zest and butter until melted and smooth.
large eggs, plus 4 large egg yolks2
5
Transfer filling to crust and smooth top. Cool to room temperature and then chill until set, ⏱️ 8 hours or up to overnight.
6
Compote
7
Combine strawberries, rhubarb, sugar, and vanilla bean in a small saucepan. Cook over medium heat, stirring occasionally, until fruit is broken down, 10 to ⏱️ 12 minutes; cool.
vanilla bean, scraped1
8
Top pie with whipped cream and lemon zest. Serve with compote alongside.
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