David Scott AllenDessertPies & TartsProvencal RecipesTaste

Meyer Lemon Pie a Slice of Sunshine

It’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 Pie

Meyer Lemon Sunshine Pie

This sweet-sour dessert is quick to prepare and is sure to tempt even the non-dessert lover.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine North American
Servings 8 people


  • 1 1/3 cups Flour
  • 8 tbsp Unsalted Butter (Chilled) cubed
  • 1/4 cup ice water
  • 1 Organic Meyer lemon about 5 ounces
  • 1 Organic Lisbon lemon for the zest
  • 4 large eggs
  • 8 tbsp Unsalted Butter melted
  • 1 tsp vanilla
  • 1/2 tsp Fiori di Sicilia
  • 1 1/2 cups Sugar


  • 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.
Keyword Lemon, Pies, Tarts
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 Polenta Cake

Lemon Tart a Sweet and Sour Balance

Lemon Madeleines

Lemon Meringue Tartlets

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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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