Lemon Meringue Slab Pie
Servings 24 Servings
Meyer Lemon Meringue Slab Pie has a premade pie crust, a smooth perfectly tart lemon filling, and is finished off with light billowy meringue! This easy-to-follow recipe includes helpful tips on how to get the best meringue!
Ingredients
- 2 9-inch refrigerated pie crusts room temperature
- 1 Tablespoon salted butter melted
- 1 Tablespoon granulated white sugar
For the Meringue:
- 6 large egg whites the yolks will be used in the lemon filling
- ½ teaspoon Meyer lemon juice
- ½ cup granulated sugar
For the Filling:
- 6 large egg yolks you will use the whites in the meringue
- 1½ cups granulated sugar
- ¼ cup plus 1 teaspoon cornstarch
- 3 Tablespoons all-purpose flour
- 2 Tablespoons Meyer lemon zest about 2 lemons
- ¼ teaspoon sea salt
- 2¼ cups whole milk
- ½ cup Meyer lemon juice about 4 lemons
- 3 Tablespoons salted butter
Instructions
- Preheat the oven to 425°F and spray a 10x15x1-inch jelly roll with cooking spray.
- Roll out the pie crusts until they are about ⅛ of an inch thick. You should be able to lay them on the cookie sheet and they will reach a little over ½ way with extra laying over the edges. The middle of the crusts will overlap like a ven diagram. You will have what looks like a big oval.
- Use your fingers to press the middle crusts together and then roll the edges together and crimp them together to form a little wall.
- Use a fork to prick the pie crust every 2 inches so that the crust doesn’t shrink when baked.
- Brush the 1 Tablespoon of melted butter all over the crust and then sprinkle the edges with 1 Tablespoon of granulated white sugar.
- Bake the crust for 15 to 20 minutes until it is golden brown. Remove from the oven and reduce the temperature to 350°F.
- While the crust is baking, separate the large eggs, placing the yolks in a medium-sized mixing bowl and the egg whites in a large, dry metal bowl.
- Using a stand mixer with the whisk attachment, beat the egg whites and ½ teaspoon lemon juice together on medium speed until foamy, about 2 to 3 minutes.
- Slowly add in the ½ cup granulated white sugar, beating on medium speed, until the sugar is incorporated. Continue to beat until the mixture is glossy and stiff peaks form, about 10 minutes.
- While the eggs are beating, whisk together the 1½ cups granulated white sugar, cornstarch, flour, lemon zest, and sea salt in a medium-sized saucepan.
- Add in the whole milk and lemon juice and whisk until combined.
- Cook over medium to medium-high heat, stirring frequently, until the mixture comes to a boil.
- Add in 3 Tablespoons of salted butter and whisk until the butter is melted and incorporated into the mixture.
- Remove ½ cup of the lemon mixture and gradually whisk it into the egg yolks.
- Once completely incorporated, begin to pour the yolk mixture back into the lemon mixture, a little at a time, whisking continuously.
- Return the mixture to boiling, whisking continually, and heat until the mixture is thickened. This should only take a few minutes.
- Pour the mixture into the middle of the baked crust and gently spread it out to the edges with an offset spatula.
- Scoop the meringue on top of the hot lemon filling. Start by scooping spoonfuls onto the edges of the filling and then place the rest, by spoonfuls, all over the middle. Use a spoon to gently spread the meringue to the edges of the crust to seal the pie and then all over the rest of the top of the pie until it is completely covered.
- Bake at 350°F for 11 to 13 minutes until the meringue is golden brown.
- Remove from the oven and allow the pie to cool for an hour at room temperature (do not remove from the jelly roll pan).
- Chill in the refrigerator for at least 2 hours before cutting and serving
Notes
- How To Store: This pie should be stored in the refrigerator and will keep well for 3 to 5 days. I recommend covering it only loosely with plastic wrap. A tight covering is likely to smash the meringue and is really not necessary for this pie.
- How do I make sure my meringue turns out well? Meringue can be intimidating but there are a few tips that will help you feel like a pro in no time!
- Separate the eggs while they are still cold. You need to make sure that the egg whites do not have any yolk in them at all and the eggs separate best while cold.
- Also make sure that the bowl you use is dry, if there is any water in your egg whites they will not beat up well.
- Bring the egg whites to room temperature before beating them. They don’t beat as well when they are cold. However, this recipe works really well if you separate the eggs first and then work on the crust. Once the crust is in the oven the eggs will likely be at room temperature and you can continue with the recipe.
- When beating the egg whites, be sure that they are frothy and starting to thicken before you add the sugar. If you add it too soon the eggs may not beat up correctly.
- After you’ve added the sugar be sure to continue beating the eggs until the meringue will hold stiff peaks. It usually takes at least 10 minutes to beat the eggs to that point. When you remove the attachment from the egg whites, they will stand up straight. If they droop, the mixture has not been beaten enough yet.
- I highly recommend prepping everything before starting any cooking so that you can simply pour in the correct ingredients at the correct time.
- It is important to be whisking the ingredients while they are cooking on the stove.
Nutrition
Calories: 202kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 134mg | Potassium: 72mg | Fiber: 1g | Sugar: 19g | Vitamin A: 161IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
Find it online: www.sugarandsoul.co/lemon-meringue-slab-pie/