Meyer Lemon Cream Pie Recipes

MEYER LEMON CREAM PIE

Steps:

• Have available a 9-inch springform pan, pie plate or high sided tart pan. In a small saucepan, melt the butter. Then, whisk in the honey until smooth. Place the graham crackers in the springform pan and whisk the melted butter mixture with a fork until combined. Evenly press the mixture into the bottom of the pan. Set in the refrigerator while making the filling. To make the filling, fit a stand mixer with the paddle attachment. Beat the cream cheese, sugar and zest on medium-high speed until smooth, about 2 minutes. Reduce the speed to low and mix in the heavy cream. Mix for 30 seconds on low, then increase the speed to medium-high and mix until the mixture is thick, about 2-3 minutes. Reduce the speed again and mix in the lemon juice. Increase speed and mix until mixture is thick again, 2-3 minutes. Spread the mixture into the pan with the crust, smoothing the top. Place in the refrigerator and chill over night to allow the filling to set. Slice and serve, storing any leftovers in the refrigerator up to 5 days.

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 CREAM PIES

Steps:

• 1. Preheat oven to 350°F.
• 2. In a medium bowl, mix together all the crust ingredients. Press the mixture into the bottom and sides of four tartlet molds or 4-ounce ramekins.
• 3. Bake until golden brown, 8 to 10 minutes. Remove and let cool completely.
• 4. In a blender, combine all the filling ingredients until smooth, spoon the mixture into the crusts, and refrigerate for at least 1 hour.

MEYER LEMON & BLUEBERRY PIE

Steps:

• In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, pulsing until mixture is crumbly. Add buttermilk, 1 tablespoon (15 grams) at a time, just until a dough forms. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Let dough stand at room temperature until slightly softened, about 5 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Prick bottom of dough with a fork. Trim excess dough to ½ inch beyond edge of plate. Fold in edges.
• Create a fluted crust by using the thumb and forefinger on one hand as spacers, and pushing the dough in with the other thumb. Freeze for 30 minutes.
• Preheat oven to 350°F (180°C).
• Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
• Bake for 15 minutes. Carefully remove paper and weights. Bake until golden brown, about 15 minutes more. Let cool completely on a wire rack.
• Spoon room temperature Blueberry Jam into prepared crust. Refrigerate for at least 35 minutes. Top with Meyer Lemon Curd, smoothing with an off set spatula. Garnish with Glazed Blueberries, if desired.
• In a medium saucepan, whisk together sugar, ¼ cup (60 grams) water, pectin, gelatin, lemon juice, and salt. Add blueberries, and bring to a boil over medium heat. Reduce heat to low, and simmer, whisking constantly, until smooth, about 5 minutes.
• Transfer blueberry mixture to a medium bowl, and place in a larger bowl filled with ice. Let cool in ice bath, whisking occasionally, until jam has thickened and reached room temperature.
• In a medium saucepan, rub together sugar and zest with fingertips. Whisk in cornstarch and salt. Add lemon juice and ½ cup (120 grams) water, whisking until smooth. Whisk in egg yolks and gelatin. Cook over medium-high heat until thickened, about 8 minutes. Remove from heat, and stir in butter.
• Line a rimmed baking sheet with plastic wrap. Pour curd onto prepared pan, and press another piece of plastic wrap directly onto surface of curd. Place pan on a wire rack, and let cool to room temperature. Refrigerate until chilled.

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.

MINI BLUEBERRY & MEYER LEMON CREAM PIES

Steps:

• Preheat your oven to 350° and spray your pans with non-stick spray.
• Prepare your pie crust according to the recipes and cut out tops and bottoms to fit 8 mini pie crust tins or one standard size plate. Press one piece into the bottom of each pan.
• In a small bowl, beat the cream cheese, half the egg, 1 Tbsp flour and half the lemon zest. Dollop a couple of Tablespoons of cream mixture on each crust.
• In a large bowl, toss the blueberries, 2 Tbsp. flour, sugar, lemon juice and half the lemon zest. Divide the blueberry mixture among the pies, topping the cream mixture. Top each pie with a pat of butter before covering with the top pie crust.
• Press the edges of the crust so it is firmly sealed.
• To the remaining egg, add 1 Tbsp water and mix well. With a pastry brush, brush the tops of the pie crusts with the egg wash and sprinkle with the cinnamon and sugar mixture.
• Cover the pies with tinfoil and bake for 30 minutes at 350°. Remove the tinfoil and bake for an additional 10-15 minutes, or until the crust is golden brown. If you made the recipe in one large pie as opposed to the mini pies, you will need to extend the baking time a little.
• Serve warm, preferably with a scoop of ice cream.

GRAMMY'S LEMON CREAM PIE

Steps:

• Prepare the crust according to my Darn Good Whole Wheat Pie Crust recipe, either halving the recipe (it yields enough for 2 crusts) or freezing the second crust for a later time. (I recommend making the recipe as written and freezing the second crust. It will be great to have on hand and you are going to the effort anyway, so you might as well enjoy twice the crust!)
• Preheat the oven to 425 degrees F. Roll out the pie crust, then fit into a 9-inch wide pie plate that is 1 1/2 to 2-inches deep. Trim any overhang, then crimp the crust edges as desired. Line the crust with aluminum foil or parchment paper so that the foil/paper comes all the way up the sides of the dish and fits against the sides and bottom snugly. Fill the dish with dried beans or pie weights. Place in the preheated oven and bake until the edges are barely beginning to turn golden, 12 to 15 minutes. Remove the foil/paper and weights, then return the crust to the oven and continue baking until the bottom looks dry and lightly golden and the edges have browned, about 5 to 8 additional minutes. The bottom of the crust will puff a little as it bakes, but it will deflate again once removed from the oven. Let cool completely.
• Place a heatproof bowl over a pan of lightly simmering water to create a double boiler. Add the eggs into the bowl, then with a hand mixer on medium speed (or a whisk and some serious arm power), beat the eggs until thick and fluffy, about 2 to 3 minutes if using a mixer. With the mixer running, slowly add the sugar, then the lemon juice and lemon zest. Once incorporated, switch from a mixer (or whisk) to a rubber spatula. Continue to cook the mixture over the simmering water, stirring constantly and scraping the bottom of the bowl with your spatula, until it forms a thick, smooth custard, about 8 additional minutes. When you dip your spatula into the custard, the custard should easily coat the spatula's back, and if you draw a line through the custard on the back of the spatula with your finger, the sides of the custard should stay separated. Remove the bowl from the water and let cool to almost room temperature.
• In a large mixing bowl or a standing mixer fit with the paddle attachment, beat the cream cheese on medium-high speed until it is completely soft and smooth, about 3 full minutes. Reduce the mixer speed to medium, then gradually add the cooled lemon custard to the cream cheese, beating until smooth and fully combined so that no white streaks remain. Pour the cream cheese into the baked pastry shell. Refrigerate the pie until fully chilled, at least 4 hours or overnight.
• Up to 4 hours before serving, prepare the homemade whipped cream: In a large mixing bowl or the bowl of a standing mixer fitted with the whisk attachment, beat the cream in the bowl of an electric mixer fitted with a whisk attachment over medium speed. When it starts to thicken, add the powdered sugar and vanilla, increase the mixer speed to high, and continue to beat until soft peaks form. (Do not overbeat or the cream will separate.) Spread over the chilled pie, slice, and serve cold.