I’m still swimming in Meyer lemons over here and while that’s in NO way a complaint, I need to use some of these winners up before they go bad.
I use them daily in my water and some teas, but mostly in my hot water with a teaspoon or two of honey. My girlie loves to snack on them (no joke) and then I try to find other fun and yummy ways to put them to use. I froze a bunch of the juice in ice cubes tray so that when they’re out of season, I can still enjoy their tart and sweet tang.
My husband has been out-of-town so I thought I’d make him a lemon treat (one of his favorite flavors)to enjoy tonight. It’s February, but this week has been simply beautiful–I took a walk and it was 75 degrees with a cool breeze. We’re going to grill out at dusk and this simple lemon pie is chilling in the fridge for dessert.
A few reasons why I love this pie: 1) Aside from the crust, it’s a no-bake affair. You could use a store-bought crust, but I find it just as easy to whip up a graham cracker crust since I almost always have a box of the crackers on hand. 2) It has so few ingredients and, again, I always have the ingredients on hand. 3) There’s nothing foo-foo about this pie which is why I call it “country” fare. When I’ve had the pleasure of eating real country food, it has never been fancy, but it’s delicious and comforting–which is far more important in my book. This pie is tart and sweet with nothing competing with that perfect lemon. A nice end to a backyard bbq on a beautiful day like today.
You’ll want to be sure to let it set for at least 5 hours. And once you serve slices, it will begin melting so keep it refrigerated until serving time.
Country Meyer Lemon Pie
For the crust:
- 1 1/2 cups graham cracker crumbs (about 9-10 crackers crushed)
- 1/4 cup sugar
- 6 Tbsp unsalted butter, melted
In a bowl, mix the crumbs, sugar, and butter. Place in a 9-inch pie pan and press mixture evenly on bottom and up sides of pan. Bake at 350° for 8-10 minutes. Set aside to cool.
For the filling:
- 6 oz. cream cheese, softened (you can use a little more or a little less if you like–I like the 6 ozs so the pie isn’t overwhelmed with cheese flavor)
- 14 oz can sweetened condensed milk
- 2/3 cup freshly squeezed Meyer lemon juice (regular lemon is fine, too)
- 1 Tbsp. lemon zest
Using a stand mixer or a hand mixer, combine the cream cheese and sweetened condensed milk until very smooth. Add the lemon juice and mix until combined. Add the zest and mix just until combined. Pour into cooled crust and refrigerate to set for a minimum of 5 hours. Serve with more zest and whipped cream.
Homemade Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
I like to place the bowl of my mixer in the freezer for a few minutes before making this. It’s not necessary, but helps keep the cream cold. Whip cream with mixer until soft peaks form. Add sugar, vanilla and sugar. Mix until peaks form. Do NOT over mix/beat or it will get lumpy.
Note: I use my Kitchenaid standmixer for this, however, you can use a handmixer. Just takes a bit longer and you burn a few calories.