Best Meyer Lemon Pie Recipes

BLUEBERRY PIE WITH MEYER LEMON ICE CREAM

Steps:

• Combine the butter, flour and salt in a food processor. Pulse, pulse, pulse until the mixture looks like finely grated cheese. Add half of the ice water and pulse again. The mixture should start to come together to form a rough ball; if it still seems dry, add the remaining ice water and pulse until it has formed a rough ball. Remove the mixture from the food processor to a clean work surface and form it into 2 discs. Wrap in plastic wrap and refrigerate for at least 1 hour. (This can be done a few days in advance.)
• Preheat oven to 375 degrees F.
• Combine blueberries, lemon zest and juice, sugar and cornstarch in a large bowl. Toss to combine. Set aside.
• Remove dough from the refrigerator 20 to 30 minutes before using to allow it to soften up a bit. Dust the dough and a work surface with flour. Using a rolling pin, roll one disc of dough out, rotating the dough a quarter turn after each roll and dusting lightly with flour if it feels tacky, into an even 11-inch circle about 1/8-inch thick.
• Butter a 9-inch pie plate and lay the dough in the plate. (There should be about 1/2-inch dough hanging over the sides. If there is more than that, trim it with a sharp pair of kitchen shears.) Fold the dough underneath itself around the rim of the pie plate and pinch or crimp into desired shape.
• Roll out second disc of dough and slice into 1 1/2-inch strips.
• Fill the pie with blueberries and lattice the dough strips on top. Crimp the edges to seal. Bake until the internal temperature reaches 195 degrees F, about 50 minutes. Allow to cool and set, about 1 hour. Serve topped with Meyer Lemon Ice Cream.
• Prepare a large bowl of ice water and set aside. Combine the cream, vanilla extract, lemon zest and 1/2 cup sugar in a medium saucepan. Bring to a boil, turn off the heat and stir in lemon juice. Combine the eggs and the remaining 1/2 cup sugar in a small bowl and beat to a homogeneous consistency.
• Strain the cream mixture, then whisk a third of the cream mixture into the egg mixture. Immediately whisk the egg mixture back into the remaining cream mixture.
• Chill the mixture over the ice water bath.
• Churn the chilled mixture in an ice cream machine according to the manufacturer's directions. Transfer to a container and freeze, 2 hours.
• Special equipment: an ice cream machine

MEYER LEMON PIE

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.

MEYER LEMON PIE

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!

MEYER LEMON MERINGUE SLAB PIE

Steps:

• 1. Preheat oven to 450 degrees. Get out sheet pan (15x10x10) and set aside. Remove pie crusts from their pouches and unroll onto lightly floured surface, stacking the rolls on top of each. Roll to 17x12" rectangle. Fit into the pan you set aside-fold extra crust under and slightly onto top edges. "pinch" around crust. Poke holes with fork on sides and bottom and sprinkle edges with the reserved 2 tsp sugar. Bake 7-10 minutes, depending on oven until light golden; remove from oven and cool completely
• 2. Reduce oven temp to 325.In a small bowl beat the 5 egg yolks with a whisk and set by pan. Then, In large saucepot mix the 2 1/2 cups of sugar, cornstarch, and salt. Stir in water, lemon zest, and lemon juice until smooth. Cook over medium-high, stirring constantly. Heat to boiling; boil 1 minute and stir until bubbly and thickened. Remove from heat and gradually beat in yolk mix with a whisk, into hot mix-cook over medium heat, stirring constantly until it gently boils. Cook 2 minutes longer, and keep stirring. Should be very smooth-if not, quickly run thru strainer, then stir in butter. Keep warm
• 3. Prepare meringue; beat the 6 egg whites, then add vanilla and cream of tartar on medium speed about 1 minute or until soft peaks form. Gradually add the 3/4 cup of sugar, a tablespoon at a time, beating on hi speed about 5 minutes or until glossy peaks form and sugar is dissolved.
• 4. Pour hot lemon filling you set aside into the baked pie shell and immediately drop spoonfuls of the meringue onto the hot lemon filling,spreading over top completely as well as to the edges to seal the meringue and prevent shrinkage
• 5. Bake 20-25 minutes (depending on oven) until meringue is lightly golden brown. If desired, temp to 160 degrees. Cool on rack 1 hr and then refrigerate 3-4 hrs or until filling is set. Keep refrigerated.

MEYER LEMON PIE

Steps:

• in a bowl, mix the sugar, flour, cornstarch, and salt together.
• in a saucepan boil 2 cups water, add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken.
• reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat.
• remove from heat and add the lemon juice and zest, and combine well. let cool for 5 minutes then pour into pie shell. 4 egg whites, beat until foamy, add 1/3 c sugar gradually, beat on high until peaks form. spread over lemon pie, sealing edges and swirling decoratively. bake at 350 degrees for 15-20 minutes, or until golden.
• Meringue:.
• beat 4 egg white until foamy, add 1/3 c sugar gradually, beating on high until peaks form. spread over lemon pie, sealing edges and swirling decoratively, bake at 350 degrees for 15-20 minutes or until golden.

BLOOD ORANGE AND MEYER LEMON SUNSET CITRUS PIE

Steps:

• the mixture should look combined, but with the large flakes of butter. do not over- mix, or your dough will not be flaky, nor will it be tender. drizzle in the water and salt mixture a little at a time, quickly tossing with a fork. i like to use a big serving fork. when it is combined but still rough, let it rest for a minute to allow the water to be absorbed by the flour, then shape the mass into two discs, wrap, and refrigerate.
• CITRUS FILLING
• with a sharp peeler [oxo makes the absolute best peeler], peel zest from two blood oranges. take a very sharp knife, cut off the ends to make the orange stable on the cutting board, then carefully cut off the white pithy part of the peel just inside the membrane, leaving as much of the flesh as possible.
• over a pan, run a sharp knife down beside the membranes that separate each section and remove the sections. squeeze excess juice out of the remaining orange flesh into the pan.
• chop orange zest into tiny 1/16″ slices and add it to the pan. simmer the zest, sections, and juice until the liquid [not everything] is reduced to about 1/2 cup. stir in 1/2 cup of sugar and 3T of triple sec and let rest until cool [i left it overnight].
• trim off the stem end of the two meyer lemons, then with a peeler, peel the zest off the other end, about an inch from the top. this keeps your fingers from slipping while you slice. cut the lemons in half lengthwise, and with the flesh side down, slice them as thin as possible. it helps if the lemons are very cold [which mine are because, as previously stated, my thermometer is busted on my fridge]. chop the zest from the end as you did with oranges, and add the lemon slices and chopped zest in a non-reactive bowl with 2 cups of sugar. cover and let sit overnight.
• the next morning, roll out one of the tart dough disks to a thickness of about 1/4″, and place in the bottom of a 10″ pie pan or tart pan with removable bottom. make sure the tart dough extends a bit beyond the edge of the top, as you will be adhering a top crust.
• mix 1 t cornstarch into the orange mixture and distribute orange pieces and liquid evenly around the bottom. beat together 4 eggs plus 2 egg yolks and 1/2 t salt. whisk in the sugar and liquid from the lemons. pour about 1/2 cup of the egg and sugar mixture over the orange layer.
• carefully lay lemon slices evenly on the top, trying not to disturb the orange layer. check that any leftover seeds are removed. spoon the remainder of the egg mixture over the lemons; going from outside [near crust] to inside.
• beat two egg yolks with 2 T of heavy cream. brush around edge of bottom crust. roll out the second crust and lay over the top. press around edges to adhere, then crimp around the edges as you would do regularly for a pie. sprinkle with a semi- coarse sugar, and cut vent holes in the top of the pie. place a large piece of foil on the rack below the pie [not under the pan]. bake in a preheated 350 degree oven for about 45 minutes. set a timer for 30 minutes and check.
• this pie must cool completely before it is cut so that it will properly set up. i can never resist having a warm slice and wreck it every time. try and show restraint...

MEYER LEMON PIE

Steps:

• preheat oven to 350 degrees
• Place sugar, eggs and lemon juice in blender until smooth about 3 minutes
• Pour melted butter into blender and blend for 30 seconds more.
• Transfer lemon filling into pastry shell and bake for 30 to 35 minutes until filling is just set. Let pie rest until completely set before serving, about 15 minutes more.