This Easy Meyer Lemon Pie with Honey Graham Cracker Crust is creamy, bright, and comes together quickly. The filling uses sweetened condensed milk combined with fresh Meyer lemon juice and zest for a tangy-sweet profile, while the honey graham cracker crust provides a buttery, slightly sweet base that holds the filling perfectly.
If you enjoy dessert recipes, also try Brown Butter Banana Bread with Streusel Topping and Mixed Berry Cobbler.
Why You’ll Love This Recipe
- Hands-off: mostly waiting for the crust and filling to chill
- Minimal ingredients: under 10, pantry-friendly
- Bright, floral flavor: Meyer lemons add a sweet, aromatic note
- Make-ahead friendly: can be chilled ahead for easy serving
Recipe Ingredients
Here are the main components and substitutions for this pie.
- Honey graham cracker crust: crushed honey graham crackers mixed with melted unsalted butter until the texture resembles wet sand.
- Meyer lemon pie filling: fresh Meyer lemon juice and zest, sweetened condensed milk, egg yolks, and a pinch of kosher salt.
- Whipped cream: heavy cream whipped with sugar and a pinch of salt. Alternatively, you can fold in whipped egg whites for a meringue-style topping.
The full ingredient list with exact quantities appears in the recipe card below.
Tips and Substitutions
- Let the crust cool: add the filling only after the crust has cooled to prevent a soggy bottom.
- Don’t overbake the filling: the center should still have a slight jiggle; it will finish setting while chilling.
- Room temperature eggs: yolks blend more smoothly into the condensed milk when warmed slightly.
- Meyer lemon substitute: regular lemons will work—add a bit of sugar if they taste too tart.
- Make ahead: the pie can be chilled up to 2 days in advance; make whipped cream just before serving for best texture.
- Storage: cover tightly and refrigerate for up to 3 days.
How to Make Meyer Lemon Pie
Step 1: Preheat the oven to 350°F. Pulse graham crackers to fine crumbs, mix with melted butter, and press firmly into a 9-inch pie pan.
Step 2: Bake the crust 15–20 minutes until lightly golden and let it cool before adding the filling.
Step 3: Whisk sweetened condensed milk, egg yolks, Meyer lemon juice and zest, and a pinch of salt until smooth. Pour into the cooled crust and bake 20–25 minutes until the edges are set and the center slightly jiggles.
Step 4: Cool the pie on the counter, then chill at least 1 hour. Whip heavy cream with sugar and a pinch of salt to stiff peaks, spread or pipe over the chilled pie, slice, and serve cold.
Full step-by-step instructions are available in the recipe card below.
Serving Recommendations
Serve this Meyer lemon pie on its own or pair with light accompaniments.
- Easy Lemon Mousse
- Mixed Berry Cobbler
- Steamed Mussels in White Wine & Lemon
- Tuna Crudo with Citrus Caper Vinaigrette
- Cast Iron Ribeye Steak with Chimichurri Sauce
Meyer Lemon Pie FAQs
Yes. Meyer lemons are sweeter and more floral; if you use regular lemons, taste the filling and add a little extra sugar if needed to balance the acidity.
If it’s runny, the pie likely needed a bit more oven time or more chilling. The filling should be slightly jiggly when removed from the oven and firm after refrigeration.
Yes. Overcooking can make the egg-based filling rubbery or cause cracks. Aim for a soft, jello-like center that sets in the fridge.
More Dessert Recipes
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Easy Meyer Lemon Pie with Honey Graham Cracker Crust
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Easy Meyer Lemon Pie with Honey Graham Cracker Crust
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Equipment
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Mixing Bowl
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Stand Mixer or Hand Mixer
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9-Inch Pie Pan
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Food Processor (or a plastic bag and rolling pin to crush crackers)
Ingredients
Honey Graham Cracker Crust
- 18 honey graham crackers
- 8 tablespoons unsalted butter, melted (1 stick)
Meyer Lemon Pie Filling
- Zest of 1 Meyer lemon plus 1 cup fresh Meyer lemon juice (about 4–5 lemons)
- 2 14-ounce cans full-fat sweetened condensed milk
- 3 large egg yolks (room temperature)
- Pinch kosher salt
Whipped Cream
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- Pinch kosher salt
Instructions
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Make and bake the crust: Preheat oven to 350°F. Pulse graham crackers into fine crumbs, combine with melted butter until the texture resembles wet sand. Press evenly into a 9-inch pie pan and bake 15–20 minutes until lightly golden. Cool 10–15 minutes before filling.
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Make the filling: Whisk sweetened condensed milk, egg yolks, Meyer lemon juice, zest, and a pinch of salt until smooth.
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Pour the filling into the cooled crust. Bake at 350°F for 20–25 minutes, until the edges are set and the center slightly jiggles. Cool on the counter 20 minutes.
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Cover loosely and refrigerate for at least 1 hour or overnight to fully set.
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Make the whipped cream: Whip heavy cream with sugar and a pinch of salt until stiff peaks form (about 2–3 minutes with a mixer). Spread over the chilled pie.
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Slice and serve cold.
Notes
- Let the crust cool: adding filling to a hot crust can make the bottom soggy.
- Room temperature eggs: yolks blend more smoothly into the condensed milk.
- Meyer lemon substitute: regular lemons will work; adjust sugar to taste.
- Prep: assemble and chill the pie up to 2 days ahead; add whipped cream just before serving.
- Storing: keep covered in the refrigerator for up to 3 days.
Nutrition
Nutrition information is an approximation.
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