Meyer Lemon Pie Recipes

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The production process is very easy, you just need to comply with the methods that we have created on this page. The complying with are the stages of exactly how to prepare Meyer Lemon Pie.

Serve with homemade strawberry and rhubarb compote for extra fruity flavor.

INGREDIENTS
Crust
50 Nilla wafers
3 tbsp. sugar
1/4 tsp. salt
6 tbsp. unsalted butter, melted
Filling
1 c. sugar
1 tbsp. cornstarch
2 large eggs, plus 4 large egg yolks
2 tbsp. Meyer lemon zest, plus 3/4 cup juice
6 tbsp. cold unsalted butter, cut into pieces
Compote
1 qt. strawberries, chopped
2 c. sliced fresh (from about 3 stalks) or defrosted frozen rhubarb
1/2 c. sugar
1 vanilla bean, scraped
Sweetened whipped cream and thinly sliced lemon zest, for serving

DIRECTIONS
Crust

  • Preheat oven to 350°F. Place Nilla wafers, sugar, and salt in a food processor. Process until fine crumbs form. Add butter, and process until mixture starts to come together (it should hold together when pinched). Transfer to a 9-inch Jadeite or glass pie plate. Use a small measuring cup to press mixture into the bottom and up the sides of the pie plate. Bake until crust is golden brown, 10 to 12 minutes; cool. 

Filling

  • Whisk together sugar and cornstarch in a medium saucepan. Whisk in whole eggs, egg yolks, and lemon juice. Cook over medium heat, whisking constantly, until thickened and bubbling, 7 to 9 minutes. Remove from heat. Stir in lemon zest and butter until melted and smooth.
  • For full instructions please see : www.countryliving.com


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