Meyer Lemon & Yogurt Cream Pie! If you’re looking for Meyer lemon recipes, look no further! This luscious pie is the perfect place to let those sweet-tart Meyer lemons shine. A smooth yogurt cream base and topping balances the flavors wonderfully.
Preheat oven to 375 degrees. Combine crust ingredients in a small bowl, then press into a pie plate or springform pan, pressing up the sides. Bake for about 8-10 minutes or until it begins to turn golden brown. Remove from oven and let cool.
Meanwhile, whisk together sugar, cornstarch, flour and salt in a saucepan. Whisk in water and mix until smooth. Bring the mixture to a bubble over medium-high heat, whisking constantly until it thickens.
In a separate bowl with beaten egg yolks, add a few splashes of the hot mixture while whisking to bring the eggs up to temperature. Return the contents of the bowl to the saucepan and continue whisking until the mixture is smooth and thick, about 3 minutes.
Remove the saucepan from heat and add butter, ½ teaspoon lemon zest and the juice of the lemon, whisking together until smooth and incorporated. Set aside and allow to come to room temperature.
In another bowl {I know, it's a lot of dishes, but it'll be worth it!}, beat heavy cream, powdered sugar, ¼ teaspoon lemon zest and vanilla until the mixture can hold stiff peaks when the beaters are removed. Fold Greek yogurt into the cream mixture until completely incorporated.
Spread about ¾ of the cream mixture into the bottom of the baked graham cracker crust and smooth it out. {Set the rest aside and refrigerate until you're ready to serve.} Pour the cooled lemon filling over top of the cream mixture and smooth it out.
Cover the pie with plastic wrap or foil and refrigerate for 3-4 hours until firm. {The longer the better.} Before serving, pipe on the remaining cream mixture to decorate the top. {Or just dollop it on, it'll still taste just as good!}
Notes
Adapted from Taste of Home's Complete Guide to Baking