Meyer Lemon Pie a Slice of Sunshine
David Scott Allen · Dessert · Pies & Tarts · Provencal Recipes · TasteIt’s my observation that people who enjoy cooking are split between folks who like baking and those who prefer not to deal with desserts. Within the baker category, it gets even more complicated, with those who don’t like baking pies. I love making pies, and this Meyer Lemon pie, I call Arizona Sunshine pie.
If you haven’t been to Arizona, these photos might tempt you to book a trip.
Meyer Lemon Sunshine Pie
This sweet-sour dessert is quick to prepare and is sure to tempt even the non-dessert lover.
Ingredients
- 1 1/3 cups flour
- 8 tbsp unsalted butter chilled and cubed
- 1/4 cup ice water
- 1 Meyer lemon about 5 ounces, preferably organic
- 1 Lisbon lemon for the zest, preferably organic
- 4 large eggs
- 8 tbsp unsalted butter melted
- 1 tsp vanilla
- 1/2 tsp Fiori di Sicilia
- 1 1/2 cups sugar
Instructions
- Preheat oven to 350°F.
- Place flour in the bowl of a food processor fitted with the steel blade. Distribute chilled butter cubes over the flour. Pulse 12 times.
- Drizzle water over the flour/butter mixture and pulse until dough begins to clump around the base of the blade.
- Remove the dough and place it on a lightly floured board.
- Briefly knead into a ball, then flatten to a disc and, using a floured rolling pin, roll into an 11-inch round, about 1/8-inch thick.
- Place the dough in a deep 9-inch pie plate and trim the edges, then crimp. Place in the refrigerator while you make the filling.
- Wash the Meyer and Lisbon lemons well. Cut the Meyer lemon in half lengthwise, then cut each half lengthwise. Cut the quarters into 1/4-inch slices. This will allow you to remove all the seeds.
- Using a micro plane or box grater, finely grate the zest of the Lisbon lemon. Reserve the rest of the Lisbon lemon for another use.
- Place the Meyer lemon pieces (with skin) in a blender along with the grated zest. Add the eggs, butter, vanilla, Fiori di Sicilia, and sugar. Blend until smooth.
- Pour the mixture into the unbaked pie crust and bake for 40 minutes or until set.
- Let the pie cool, then chill in the fridge or serve at room temperature.
Tried this recipe?Let us know how it was!
Other Lemony Desserts:
This Lemon Tart is a Perfect Finish to any Meal
Sweet, Creamy and Tangy Dessert Lemon-Lavender Hearts with Lemon Curd
Sweet Treats Lemon Olive Oil Mini Cakes
Lemon Tart for any Season (and Reason)
A Twist on Lemon Tart – Tarte à l’Orange
Lemon, Almond and Yoghurt Cake
Lemon Tart a Sweet and Sour Balance
Rosé all day: wine tour with sommelier-guide and 3 winery visits in Provence
Splash of rosé here, splash of rosé there, splash of rosé everywhere. Let's explore three wonderful wine estates in the world-famous rosé area that is Provence!
Book this Experience for 2025Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Why Arles is a Must-See City in ProvenceNext Post
Green Melon Gazpacho Chilled SoupRelated Provence Articles
Chocolate and Pear Tarts a Fall Dessert
October 15, 2021
This chocolate and pear tart is a perfect dessert for autumn. Chocolate and pears are a magnificent marriage of flavour and texture. For this dessert, I also created a leaf design with raspberry coulis and caramel on a white plate (using squeeze bottles) and blended the colours with a synthetic brush. I meticulously placed chocolate …
Apple Tarte Tatin a Classic French Dessert
May 4, 2020
The culinary origin of the apple tarte Tatin (aux pommes) is rooted in Lamotte-Beuvron, a small town France's Loire Valley and the Hôtel Tatin.…
Bûche de Noël: A French Christmas Recipe
December 15, 2021
History of the Bûche de Noël The log is generally eaten on December 24, during the Christmas meal. The cake was born around 1870. Several pastry chefs are fighting over paternity. But it seems they had the idea at the same time for a cake roll that looks like a log. Previously, Christmas desserts were …
French Dessert Tarte Tatin with Pears for a Seasonal Sweet
February 8, 2024
My husband arrived from the family orchards with a box of perfect pears. These medium-sized pears were bright green with hints of red and slightly but not too ripe. So I decided that Tarte Tatin aux Poires – Tarte Tatin with Pears- would be on the menu for my upcoming cooking class. You may already …
No Comment