This is the recipe for the lemon pie that my dad requested as his birthday dessert. The recipe for the second, a bananas foster pie, can be found HERE.

I used Meyer lemons for his pie. Once Meyer lemon season has passed, regular Lisbon lemons can be used. I give you that variation in the NOTE at the bottom of the recipe.

I wasn’t sure how many Myer lemons I’d need for the juice, so I picked four off my tree. My Meyer lemons were so large, that I only needed 1 ½ lemons for 3/4 cup of juice! Depending on the size of yours, you might need 2 to 3 Meyers. I know the ones they sell in grocery stores are not nearly as large.

Since the Meyers were huge, I used small lemons of my Lisbon tree for the sugared lemons, either variety will work, just use lemons on the smaller side.

TIP: Since the pie is blind-baked, you’ll need to cover the edge with foil to prevent it from over-browning when the lemon filling is being cooked. That is traditionally done by cutting long strips of foil and covering the edges with the strips. It’s harder than it sounds since the strips are difficult to keep intact.

There is an easier way – if you have a 10-inch tart pan you can use this new tip I devised while baking this pie:

Remove the ring from a 10-inch tart pan and turn it upside down.

As you can see, it sits perfectly on top of the pie crust, but it needs some foil strips added to really cover the crust.

The advantage is that the strips hold together easily when attached to the ring. It can then be easily slipped right on top of the pie. It holds together so much better than the old method. Easy Peasy Lemon Squeezy!

[Read more →]