Meyer lemons are a combination between a lemon and an orange which means they are sweeter, juicier, and more aromatic than other varieties lemon. These qualities make for unique and delicious desserts.  Here is a take on a classic, Meyer Lemon Meringue Pie. 

1 1/4 cup flour

1/2 tsp sugar

1/2 tsp salt

1/2 cup cold butter, cut into small pieces

3-4 TBSP of ice cold water

4 Meyer Lemons

4 eggs

6 egg yolks

12 TBSP sugar

6 TBSP unsalted butter, cut in 6 pieces

1/8 tsp kosher salt

6 egg whites, at warm room temperature

1/2 teaspoon cream of tartar

12 tablespoons superfine sugar

1 teaspoon vanilla extract

1. Combine flour salt and sugar in the bowl of a stand mixer. At a slow / medium speed, beat in the butter and then shortening. Stir until the dough resembles small balls no bigger than peas.Gradually add ice water a tablespoon at a time. The dough should look rough but stick together. Make dough into a ball and wrap in plastic. Press dough into a 4"-6" disc and chill in the refrigerator for an hour.

2. Prepare the shell. Roll the pastry into a 12-inch circle, 1/8-inch thick, dust the pie dish with flour and place the pie shell in pan. Cut the edge a half-inch beyond the rim, fold under and crimp to make a decorative edge. Prick the bottom with a fork. 

3. Preheat the oven to 375 degrees. Line the shell with parchment paper, weight with dry beans or pie weights and bake for 20 minutes, or until set and dry looking. Remove the weights and parchment paper, turn the heat down to 350 and continue baking until shell is golden brown, about 12 to 15 minutes. Set aside and allow to cool slightly, but leave the oven on.

Pie Filling

1. Prepare the filling. Grate the zest from the lemons into a small bowl. Strain in the lemon juice, then press through as much lemon pulp as possible.

2. In a heavy saucepan, beat the eggs, yolks and sugar until combined. Stir in the lemon juice, the six tablespoons of butter, and the salt.

3. Cook, stirring constantly, over low to medium heat, until the mixture thickens enough to coat a spoon. Remove from heat (If you notice any chunks of eggs or separation mass the curd through a mesh sieve) Allow to stand five minutes, then whisk briefly until smooth, set aside.

4. Spread the prepared filling in the shell and bake for 15 minutes or until the filling is just set. Remove pie and turn oven to 375.

Meringue

1. Make the meringue. Beat the egg whites until frothy, add the cream of tartar and continue beating until rounded peaks form. Beat in sugar and vanilla.

2. Spread the meringue over the filling, making sure it meets the edges of the crust to make a seal. Swirl in a design with a knife and bake for about 10 minutes, or until the meringue is lightly browned.

3. Allow to cool completely, from one to two hours, but do not refrigerate.

Recipe adapted from Alice Waters