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Easy Creamy Meyer Lemon Pie

A refreshing and creamy Meyer lemon pie with a buttery graham cracker crust, perfect for any family gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Filling
  • 4 large Meyer lemons, juiced and zested Use both juice and zest for maximum flavor.
  • 1 cup Granulated sugar To sweeten the tartness.
  • 8 oz Cream cheese, softened This gives the filling that creamy consistency.
  • 1 cup Sour cream For a perfect tangy balance.
  • 3 large Eggs Help to set your filling.
  • 1 teaspoon Vanilla extract Ensure it’s alcohol-free.
  • a pinch Salt To enhance all those wonderful flavors.
For the Crust
  • 1 piece Ready-made graham cracker pie crust Or homemade if you’re feeling adventurous!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the cream cheese with the granulated sugar. Beat until smooth and creamy using an electric mixer.
  3. Gently fold in the sour cream, lemon juice, and lemon zest until velvety and bright.
  4. Add the eggs one at a time, mixing well between each addition. Finally, add the vanilla extract and a pinch of salt.
  5. Pour the mixture into the graham cracker crust and smooth the top with a spatula.
  6. Place in the oven and bake for about 25–30 minutes, until the center is set but still slightly jiggly.
  7. Allow the pie to cool to room temperature and then chill in the refrigerator for at least 2 hours before serving.
  8. Top with whipped cream and a sprinkle of lemon zest for that extra pizzazz!

Notes

For substitutions, Greek yogurt can be used instead of sour cream. Make sure cream cheese is at room temperature to avoid lumps. Store tight to keep fresh in the refrigerator for up to 4 days or freeze individual slices for up to 2 months.