I adapted this recipe for a Meyer's Lemon pie from a combination of a lime icebox pie and a lemon chiffon pie. Meyer's lemon are rapidly growing in popularity - they're sweeter and, to my mind, more lemony than the common lemon - but they're still not easy to find around here so when I do spot them I buy them. You'll find the pie is luscious after you first few spring grilling meals. (Larger image.) Makes 4 generous slices.

See Also

Grilled Shrimp: Time for the Barbie

Grilled Moorish Pork Kabobs (Pinchos Morunos)

Tequila Chicken: Grilled Marinated Chicken

Ingredients

• Crust:
• 2/3 cup graham cracker crumbs
• 2 Tbsp. sugar
• 2 Tbsp. melted unsalted butter
• Filling:
• 1 can sweetened condensed milk
• 4 egg yolks
• 3/4 cup fresh Meyer's lemon juice, about 8 (ordinary lemons will work)
• 2 Tbsp. all-purpose flour
• Zest of 1 large lemon

• Prep Time: 30 minutes
• Cook Time: 15 minutes

• Total Time: 45 minutes
• Yield: Makes 4 slices.

Preparation

1. Heat oven to 350 degrees.

Crust:
2. Combine graham cracker crumbs and sugar in a small bowl. Stir in butter mixing thoroughly with a fork.

3. Press crumbs evenly into the bottom of a 7-inch spring-form pan and bake for 12 minutes.

Filling:
4. Vigorously whip together eggs and milk. Whisk in remaining ingredients and bake in 350 degree oven for 15 - 20 minutes until barely set (the center should still be a bit jiggly).

Cool and then refrigerate for 4 hours.