Meyer Lemon Sour Cream Pie

Capturing Sunshine in a Slice: The Ultimate Meyer Lemon Sour Cream Pie Extravaganza

Embark on a culinary journey that embraces the bright, citrusy essence of Meyer lemons with our Meyer Lemon Sour Cream Pie. This delightful dessert marries the lusciousness of sour cream with the zesty charm of Meyer lemons, resulting in a pie that’s a celebration of sunshine in every bite. Join us as we dive into the art of crafting the perfect Meyer Lemon Sour Cream Pie—a symphony of flavors that dances on your taste buds and leaves you yearning for more.


For the Pie Crust:

  1. Graham Cracker Crumbs – 1 1/2 cups: Graham cracker crumbs form the base for the pie crust, providing a sweet and buttery foundation.
  2. Unsalted Butter – 1/2 cup (1 stick), melted: Melted butter binds the graham cracker crumbs, creating a cohesive crust.
  3. Granulated Sugar – 1/4 cup: A touch of sugar adds sweetness to the crust.
  4. Salt – 1/4 teaspoon: Salt enhances the overall flavor profile of the crust.

For the Meyer Lemon Sour Cream Filling:

  1. Meyer Lemons – 4-5, juiced and zested: Meyer lemons bring their unique, aromatic citrus flavor to both the filling and the zest for added brightness.
  2. Granulated Sugar – 1 cup: Granulated sugar sweetens the filling, balancing the tartness of the lemons.
  3. Eggs – 3 large: Eggs contribute to the custardy texture of the filling.
  4. Sour Cream – 1 cup: Sour cream adds a creamy richness to the filling.
  5. All-Purpose Flour – 3 tablespoons: All-purpose flour acts as a thickening agent, ensuring a smooth and silky texture.
  6. Vanilla Extract – 1 teaspoon: Vanilla extract enhances the overall flavor profile.
  7. Salt – 1/4 teaspoon: A pinch of salt intensifies the sweetness and balances the tartness.

For Garnish:

  1. Whipped Cream – For topping: Whipped cream adds a light and airy finish to each slice.
  2. Meyer Lemon Slices – For decoration: Thin slices of Meyer lemons make for a beautiful and citrusy garnish.


For the Graham Cracker Crust:

  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Combine Ingredients: In a bowl, mix together graham cracker crumbs, melted butter, granulated sugar, and salt until the crumbs are evenly coated.
  3. Press into Pan: Press the mixture into the bottom and up the sides of a 9-inch pie pan to form the crust.
  4. Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes or until golden brown. Allow it to cool while preparing the filling.

For the Meyer Lemon Sour Cream Filling:

  1. Preheat Oven: Keep the oven preheated to 350°F (175°C).
  2. Prepare Meyer Lemons: Juice and zest the Meyer lemons, ensuring you have enough for both the filling and garnish.
  3. Whisk Eggs and Sugar: In a large bowl, whisk together eggs and granulated sugar until well combined.
  4. Add Sour Cream and Flour: Mix in sour cream, all-purpose flour, vanilla extract, and a pinch of salt until smooth.
  5. Incorporate Lemon Juice and Zest: Fold in the freshly squeezed Meyer lemon juice and zest, ensuring an even distribution of citrusy goodness.
  6. Pour into Crust: Pour the lemon sour cream filling into the pre-baked graham cracker crust.
  7. Bake Until Set: Bake in the preheated oven for 30-35 minutes or until the center is set and the edges are slightly golden. A slight jiggle in the center is normal.
  8. Cool and Chill: Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or overnight to set.

For Garnish:

  1. Whip Cream: Whip the cream until stiff peaks form.
  2. Top and Decorate: Before serving, spread a generous layer of whipped cream over the chilled pie. Garnish with Meyer lemon slices for a vibrant and citrusy touch.

Cook Notes and Variations:

  • Ginger Snap Twist: Substitute graham cracker crumbs with crushed ginger snap cookies for a spiced crust.
  • Meyer Lime Fusion: Experiment with a combination of Meyer lemons and limes for a citrusy fusion.
  • Coconut Bliss: Add shredded coconut to the graham cracker crust for a tropical twist.

Keto and Low-Carb Versions:

Keto Version:

  • Create a crust using almond flour, melted butter, a keto-friendly sweetener, and a pinch of salt.
  • Substitute the granulated sugar in the filling with a keto sweetener.
  • Use almond flour or another low-carb thickening agent in place of all-purpose flour.

Low-Carb Version:

  • Opt for a low-carb baking mix or almond flour for the crust.
  • Replace granulated sugar with a low-carb sweetener in the filling.
  • Use almond flour or another low-carb thickening agent instead of all-purpose flour.

As you indulge in a slice of Meyer Lemon Sour Cream Pie, you’re experiencing a harmonious blend of tartness, sweetness, and creaminess—a symphony of flavors that epitomizes the magic of citrus. This pie, with its velvety filling and buttery crust, is a testament to the beauty of simplicity and the joy of savoring nature’s bounty. Share this vibrant dessert with friends and family, and let each bite transport you to a sunny orchard filled with the fragrance of Meyer lemons. Here’s to the art of pie-making, the allure of citrus, and the timeless joy of creating something truly delightful.

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