EASY MEYER LEMON PIE PERFECT FOR SPRING!

We need to talk about this Meyer lemon pie!! It’s kind of amazing, and I won’t lie……I’ve eaten several slices, since I made it yesterday.  When I’m not eating it, I’m dreaming about this lemon pie!!

Have you heard of Meyer lemons?  They’re sweeter than a regular lemon, a cross between a lemon and a mandarin orange.  Since they don’t have the tang of a lemon, you might even enjoy them in a salad or atop a dessert.

Meyer lemon season is December through May, but they can sometimes be hard to find. But I beg you, it’s worth the extra effort to see if you can find Meyer lemons.  Their sweetness just hooks you. If you can’t find them, you can use regular lemons and add 2 tablespoons of granulated sugar to the pie filling.

Because of the sweetness of the citrus, this dessert doesn’t have any added sugar, other than the decadent whipped cream on top, making it sinfully delicious, but not nauseously sweet.

INGREDIENTS:

• 1  pie crust (you can use your favorite pie crust recipe or ready-made refrigerated pie crust)
• Pie Filling
• 2 (14-ounce) cans sweetened condensed milk
• 3 egg yolks
• finely grated zest from 4 Meyer lemons
• 1 cup Meyer lemon juice (I used almost 2 pounds of lemons to get 1 cup)
• 1/2 teaspoon vanilla extract
• pinch of kosher salt
• Whipped Cream 
• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract
• finely grated zest from 1-2 Meyer lemons
• fresh mint and lemon slices, for garnish
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DIRECTIONS:

1. Bake one pie crust according to recipe (or box) instructions. Remove from oven and set aside.
2. Heat oven to 350°
3. In a large bowl, combine milk, egg yolks, lemon zest, lemon juice, vanilla and salt.  Using an electric mixer, beat on low for 1 minute, then on medium for 3 minutes.  Pour filling into pie crust.
4. ..........................................

for full instruction please see : tidymom.net

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