Bitter Lemon Pie

Preparation info

  • Difficulty


  • Serves

    8 to 10

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

With their unique flavor, sweetness, and tender skins, Meyer lemons are superb for this pie. If you don’t have them, any thin-skinned lemons will do-but be sure to use an additional 2 tablespoons of sugar. Serve warm with vanilla ice cream.


  • 2 large Meyer lemons, sliced paperthin, halved, and seeded
  • 2 cups plus 2 tablespoons sugar
  • 3 large eggs
  • ½ cup freshly squeezed lemon juice
  • 1 partially baked 10-inch pie shell
  • 1 10-inch top shell, unbaked
  • 2 tablespoons heavy (whipping) cream


Preheat the oven to 375 degrees.

Toss the lemons and 2 cups of the sugar together in a large mixing bowl. Let them sit for 15 minutes.

Lightly whisk the eggs together in a separate bowl. Stir them into the lemons. Add the lemon juice. Place the lemon mixture in the pie shell.

Cover the pie with the top shell, sealing the top and bottom shells together. Fold the edge of the top shell under the rim of the bottom shell and crimp the edges to seal them.

Brush the top of the pie with the cream and sprinkle the remaining 2 tablespoons of sugar over it. Make several small vents in the top crust to let steam escape while the pie is baking.

Bake the pie for 20 minutes. Reduce the heat to 350 degrees and bake the pie for 35 minutes more, until the filling is thick and bubbly. If the pie gets brown before the filling has finished baking, cover it with foil. Cool the pie for at least 30 minutes before cutting.