Skip to main content

Meyer Lemon Pie With Arbequina EVOO Whipped Cream

This may just be the easiest lemon pie recipe ever. With just 3 ingredients for the crust and 3 for the pie filling, the hardest part about this recipe is waiting for it to cool before you can dig in! Whip California Olive Ranch’s Fresh and Fruity Arbequina Olive Oil into the heavy cream topping for a fun, slight variation from the classic that brings a subtle and amazing new level of complexity to this tart, sweet and creamy dessert.


For Crust:

  • 1 and 1/2 cups graham cracker crumbs (crumbs from about 12 full sheets of graham cracker)
  • 1/3 cup cane sugar
  • 5 tablespoons unsalted butter, melted and slightly cooled

For Filling:

  • 1 cup fresh lemon juice- about 7 Meyer Lemons
  • 2 14oz cans sweetened condensed milk
  • 5 large egg yolks

Whipped Cream:

  • 1 16oz carton heavy whipping cream
  • 2 tablespoons California Olive Ranch Arbequina Olive Oil
  • 4 tablespoons pure maple syrup or powdered sugar
  • 1 teaspoon vanilla extract
  • Dash of salt


For Pie Crust:

  1. Preheat oven to 350F
  2. Break graham crackers down in food processor. Combine graham cracker crumbs and sugar in a mixing bowl, add in melted butter and mix well.
  3. Scoop mixture into a 9inch pie pan and press down firmly into an even layer on the bottom and sides of pie dish
  4. Bake pie crust for 8-10 minutes until it’s lightly golden brown
  5. Remove from oven and set aside to cool while making filling, leave oven on

For Filling:

  1. In large mixing bowl whisk together lemon juice, sweetened condensed
    milk, and egg yolks
  2. Pour filling into cooled graham cracker crust and spread around evenly
  3. Bake for 18-22 minutes, until top of pie is set and slightly jiggly
  4. Remove pie from oven and cool to room temperature for about two hours.
  5. Transfer pie to fridge and to chill for 6 hours or overnight.

For Olive Oil Whipped Cream:

  1. Just before serving pie, add heavy whipping cream, olive oil, maple syrup, vanilla and salt to a stand mixer
  2. Mix on high until soft peaks form, about 3 minutes
  3. Decorate pie with whipped cream
  4. Zest lemon peel on top (optional)

Recommended Products