Meyer Lemon Pie

Ingredients and Weight:

• 1 (9-inch) unbaked pie crust
• 4 cups Meyer lemons, juiced and zested (about 6-8 lemons)
• 1 cup sugar
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 large egg yolk
• 1/4 cup heavy cream

Preparation Time:

20 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2 (moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine the lemon juice, zest, sugar, cornstarch, and salt.
3. In a small bowl, whisk together the melted butter, eggs, egg yolk, and heavy cream.
4. Gradually add the wet ingredients to the dry ingredients, whisking until smooth.
5. Pour the filling into the prepared pie crust.
6. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
7. Let cool completely before serving.

Nutritional Information:

• Calories: 350
• Fat: 20g
• Saturated fat: 10g
• Cholesterol: 100mg
• Sodium: 150mg
• Carbohydrates: 40g
• Sugar: 25g
• Protein: 5g

Dish Characteristics:

• Tart and tangy flavor of Meyer lemons
• Creamy, smooth filling
• Flaky, buttery crust

User Comments:

• "This was the perfect dessert for our lemon-loving family!"
• "The combination of the tart lemons and the sweet filling was divine."
• "The recipe was easy to follow and the pie turned out beautifully."
• "I love the unique flavor of Meyer lemons in this pie."
• "A must-try for any pie enthusiast."

Special Precautions and Tips:

• Meyer lemons are a sweeter and less acidic variety of lemon. If you don't have Meyer lemons, you can substitute regular lemons but reduce the amount of sugar by 1/4 cup.
• Let the pie cool completely before slicing to prevent the filling from running out.
• Serve the pie with a dollop of whipped cream or ice cream for an extra special treat.