Named for plant explorer Frank Meyer, who spotted this fruit in a doorway in Beijing and shipped back a cutting, this aromatic lemon is believed to be a mixture of a mandarin and a citron, and is milder, sweeter and thinner-skinned than regular lemons. They do grow in South Florida, but growing any citrus is not encouraged because of citrus greening.
Ingredients
- Pastry for double-crust pie, homemade or purchased
- 3 Meyer lemons, sliced very thin, seeds removed
- 2 cups sugar
- 3 eggs
- 1 egg yolk
- Dash salt
About this recipe
Makes 1 9-inch pie This simple, very sweet pie uses only a few ingredients, including the whole lemon, pith and all. If you can’t find Meyer lemons, use regular lemons.
Instructions
Combine lemon slices with sugar gently and let sit for at least two hours or in the refrigerator overnight.
Preheat oven to 425º. Roll out pie crust and line 9-inch pie pan. Roll out top crust and refrigerate both while making filling. Beat eggs, yolks and salt together. Add to lemon mixture and gently mix well until well combined. Pour into bottom crust. Cover with top crust and trim edges, then crimp to seal. Cut two or three slits in the top. Refrigerate for 30 minutes. Bake for 20 minutes, then turn heat down to 375º and bake for about 25 minutes, until the crust is golden brown. If the edges are browning too quickly, cover them loosely with strips of aluminum foil. Remove from oven and cool completely before serving. Use a very sharp knife to cut wedges. Store in refrigerator.
