Bruce’s Meyer Lemon Pie

Published by cwisdom@scandalsandsweets.com on January 28, 2021January 28, 2021

We have a Meyer Lemon tree that is sooo full of lemons. In the next little bit I will be giving you Meyer Lemon Recipes. If you can’t get Meyer Lemons you can use normal lemons. The recipe will be a little more tart but you can add a little more sugar to off set it. So yummy!  The perfect Meyer Lemon Pie to enjoy with Scandals! 

The first one is a pie that my husband makes. It is a little different in that the crust is made with Saltine Crackers! Enjoy!

Bruce’s Meyer Lemon Pie

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• Author: cwisdom@scandalsandsweets.com

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Description

 This pie is a little different in that the crust is made with Saltine Crackers.  Also instead of a meringue it has a whipped cream topping.  The recipe calls for corn syrup, but I don’t like to use it so I substitute honey, the choice is yours!

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Ingredients

Crust

6 ounces Saltines – 53 crackers about a sleeve and a half
10 tablespoons unsalted butter
1/4 cup light corn syrup or honey
1/8 teaspoon salt

Filling

1 14 ounce can sweetened condensed milk
4 large egg yolks
1/4 cup heavy cream
1 tablespoon grated Meyer Lemon zest
1/2 cup Meyer Lemon juice (about 3 lemons)
dash salt

Topping

1/2 cup heavy cream chilled
2 teaspoons sugar
1/2 teaspoon Vanilla

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Instructions

FOR THE CRUST:

Adjust oven rack to middle position and heat oven to 350 degrees. Combine saltines and salt in food processor and pulse to coarse crumbs, about 15 pulses. Add melted butter and corn syrup and pulse until crumbs are broken down into oatmeal-size pieces, about 15 pulses.

Transfer saltine mixture to greased 9-inch pie plate. Using bottom of dry measuring cup, press crumbs into even layer on bottom and sides of plate, using your hand to keep crumbs from spilling over plate edge. Place plate on baking sheet and bake until light golden brown and fragrant, 17 to 19 minutes.

FOR THE FILLING:

Whisk condensed milk, egg yolks, cream, lemon zest, and salt in bowl until fully combined. Whisk in lemon juice until fully incorporated.

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With pie plate still on sheet, pour filling into crust (crust needn’t be cool). Bake pie until edges are beginning to set but center still jiggles when shaken, 15 to 17 minutes. Place pie on wire rack and let cool completely. Refrigerate pie until fully chilled, about 4 hours.

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FOR THE TOPPING:

Using stand mixer fitted with whisk, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream over top of pie. Serve.

Notes

I have to admit that the saltine crust is a little difficult to cut.  Mostly we use a graham cracker crust, premade.  I have said before I’m not great with pie crust!

Keywords: Meyer Lemon Pie