Dad’s Lemon Pie

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!

Meyer Lemon Pie with Sugared Lemon Slices

Sugared Lemon Slices

• 2 small lemons, washed well and dried
• 2 egg whites, beaten with a whisk until frothy
• 1/2 cup sugar

Meyer Lemon Pie

• 1 baked and cooled pie crust
• 4 large eggs
• 2/3 cup sugar *
• 1/2 cup plain Greek yogurt
• Zest from 1 large lemon
• 1/4 teaspoon salt
• 3/4 cup fresh Meyer lemon juice  (from 2 or 3 lemons)

• 1 cup cold heavy cream
• 1/4 cup powdered sugar

Sugared Lemon Slices: Place a wire rack over paper towels on the counter on a baking sheet that is lined with foil or parchment paper. The lemon slices will drip as they dry.

Slice lemons into very thin slices and remove all seeds.

Use a pastry brush to evenly coat both sides of each slice with the frothy egg whites. Sprinkle both sides of each slice with sugar and place on wire racks to dry. After about two hours, turn over the slices. Continue to turn over the slices several more times over the next 36 to 48 hours, or until the slices are dry and pliable.

Meyer Lemon Pie: Place a sheet of foil on the bottom rack of the oven to catch any drips and preheat the oven to 350 degrees.

In a large bowl, whisk together the eggs, sugar, yogurt, and salt.

Next, whisk in the zest and lemon juice.

Pour the mixture into the cooled crust. Place the upside-down foil-covered tart ring on top of the pie.

Place the pie on the center rack of the preheated oven and bake until barely set, the center of the pie will jiggle a bit, about 3o to 35 minutes. Cool completely, then cover and refrigerate until cold.

When ready to serve, use an electric mixer to beat the cream and powdered sugar together in a large bowl, until soft peaks form. Pipe on top of the center of the pie, leaving a space for the sugared lemon slices around the edge.

Place the sugared lemon slices around the rim of the pie. Refrigerate until ready to serve, within at least 30 minutes, or the whip cream topping will begin to weep.

Serves 8 to 10

* NOTE: If using Lisbon lemons in place of Meyer lemons, increase the sugar in the filling from 2/3 cup to 1 cup. This is needed because Meyer lemons are naturally sweeter than regular lemons. The rest of the recipe stays the same.

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