This creamy Meyer lemon pie is a bright, silky dessert that marries sweet condensed milk with tart citrus flavor for a luscious, refreshing finish. The filling is smooth, rich, and velvety, with bright Meyer lemon notes that are sweeter and less acidic than regular lemons, making this dessert balanced and delightful without an overpowering sour punch. It’s a perfect treat for brunch, dinner parties, or anytime you’re craving something citrusy and creamy.
The crust for this pie is a buttery graham cracker and coconut combination that complements the creamy filling beautifully. After a brief bake, the pie chills until set, resulting in a firm yet tender texture. This dessert shines when topped with lemon-y whipped cream and toasted coconut, creating an unforgettable fusion of sweet, tangy, and tropical flavors.
Equipment
- Mixing bowls
- Pie dish (9-inch)
- Measuring cups and spoons
- Whisk or spoon
- Small bowl for crust
- Oven
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ½ cup sweetened shredded coconut
- 6 tablespoons unsalted butter, melted
- ⅛ teaspoon salt
For the Filling:
- 20 ounces sweetened condensed milk (two 10-oz cans)
- ½ cup sour cream
- ¾ cup fresh Meyer lemon juice
- Lemon zest (from lemons used)
For Optional Garnish:
- Lemon whipped cream
- Toasted shredded coconut
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, shredded coconut, melted butter, and salt until evenly moistened.
- Press the crust mixture firmly onto the bottom and up the sides of a 9-inch pie dish.
- Set the crust aside.
- In a large bowl, stir together sweetened condensed milk, sour cream, fresh Meyer lemon juice, and all lemon zest until fully combined.
- For an ultra-smooth filling, you may sift the mixture into your prepared pie crust.
- Pour the filling into the crust.
- Bake the pie for about 20 minutes, or until the edges begin to set but the center still jiggles slightly.
- Allow the pie to cool slightly on the counter.
- Refrigerate the pie until fully chilled and set, preferably overnight.
- Before serving, top with lemon whipped cream and a sprinkle of toasted shredded coconut if desired.
Recipe Info
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Chilling Time: At least 8 hours
- Total Time: Approximately 8 hours 50 minutes
- Servings: 8
- Cuisine: North American
- Course: Dessert
How to Store
- Keep the pie covered in the refrigerator.
- It stays fresh for up to 3–4 days.
- Serve chilled for the best texture and flavor.
- Do not freeze as the texture may change.
What Not to Do
- Do not skip chilling — the filling needs time to set properly.
- Do not overbake — the center should be slightly jiggly when it comes out of the oven.
- Do not omit lemon zest — it adds essential bright citrus flavor.
- Do not leave at room temperature for long periods after chilling.
Tips & Variations
- Substitute regular lemons if Meyer lemons are unavailable; the pie will be more tart.
- Toast the shredded coconut before adding it to the crust or as a garnish for deeper flavor.
- Add extra lemon zest to your whipped cream for a citrus boost.
- For a gluten-free version, use gluten-free graham crumbs.
- Stir a little lime zest into the filling for a citrus twist.
Approximate Nutrition (per serving)
- Calories: ~205 kcal
- Protein: ~1 g
- Total Fat: ~15 g
- Saturated Fat: ~9 g
- Carbohydrates: ~16 g
- Sugar: ~14 g
- Sodium: ~170 mg
- Vitamin C: ~9 mg
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, shredded coconut, melted butter, and salt until evenly moistened.
- Press the crust mixture firmly onto the bottom and up the sides of a 9-inch pie dish.
- Set the crust aside.
- In a large bowl, stir together sweetened condensed milk, sour cream, fresh Meyer lemon juice, and all lemon zest until fully combined.
- For an ultra-smooth filling, you may sift the mixture into your prepared pie crust.
- Pour the filling into the crust.
- Bake the pie for about 20 minutes, or until the edges begin to set but the center still jiggles slightly.
- Allow the pie to cool slightly on the counter.
- Refrigerate the pie until fully chilled and set, preferably overnight.
- Before serving, top with lemon whipped cream and a sprinkle of toasted shredded coconut if desired.
Notes
- Protein: ~1 g
- Total Fat: ~15 g
- Saturated Fat: ~9 g
- Carbohydrates: ~16 g
- Sugar: ~14 g
- Sodium: ~170 mg
- Vitamin C: ~9 mg
Conclusion
This creamy Meyer lemon pie offers a delightful balance of sweet and citrus flavors in a silky smooth dessert. The combination of a rich, creamy filling with a buttery coconut-enhanced crust makes it feel indulgent yet refreshing. Perfect for celebrations or a special finish to any meal, this pie brings sunshine to your dessert table.
FAQs
Can I use regular lemons?
Yes, you can use regular lemons, but the flavor will be more tart.
Do I have to add lemon zest?
Yes, lemon zest boosts brightness and citrus flavor.
Can this pie be made ahead?
Yes, chilling overnight improves texture and flavor.
What toppings work best?
Lemon whipped cream and toasted coconut are excellent.
Is this recipe egg-free?
Yes, this filling contains no eggs.
Can I make the crust gluten-free?
Yes, use gluten-free graham cracker crumbs.
