Looking to feed a bunch of folks for a summer picnic? Then put this Lemon Meringue Slab Pie on the menu! It’s a lot of pie…in the best way possible!
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Warning: This pie is not for good for ‘dinner for 2.’ This pie is not good for a family of 4. Heck, this pie isn’t good for a family of 8. This Lemon Meringue Slab Pie is delicious, but it’s intended for a large gathering of family and friends. I’m talking like a summer picnic type of gathering. Let’s be clear – this is a lot of pie. But sometimes you just need a big honkin’ pie. And that’s when you make this Lemon Meringue Slab Pie!
I’ve made a handful of different slab pies, and I have to say that I’m a huge fan. Simply put, a slab pie is a pie that is baked in a rimmed sheet pan instead of in a pie dish. You could consider slab pies to be the older, grown-up version of a traditional pie. I actually find slab pies easier to make than traditional pies. You just press the dough into the sheet pan, add the fillings/toppings and send it off to the oven. No fussing with crimping the edges of the crust or any of that. The rustic nature of the slab pie is part of its appeal.
The downside of a slab pie? It makes a lot of pie. Now you might be sitting there thinking, “I like pie. More pie, more better.” Well, that is true, but there is a point when you can have too much of a good thing…and it comes in the form of slab pie. So make sure you save this Lemon Meringue Slab Pie for when you have friends and family around to help eat it. (If you’re looking for a smaller version, then check out this Classic Lemon Meringue Pie. I simple scaled up that recipe to make this larger version.)
Lemon Meringue Slab Pie
One thing you’ll notice right away about slab pies is the filling isn’t as deep. Since you’re using a sheet pan rather than a deep pie dish, the amount of filling is limited. That means slab pies have a higher crust to filling ratio. I love pie crust, so that’s just another bonus for me!
As I noted above, I used my original Lemon Meringue Pie recipe to create this larger slab pie version. While most of the recipe transferred as normal, I did notice that I needed to bake the crust a bit longer. After 20 minutes, this larger pie crust was still a bit underbaked in the middle. I left it in for 5 more minutes, and it was still a bit underbaked. I was afraid of overbaking it, so I pulled it out…and I wish I had left it longer. The crust was rather doughy and chewy instead of being light and flaky like the original pie crust. So a word to the wise – make sure to blind bake the crust until it’s golden brown and doesn’t look doughy.
Another idea would be just to put a sugar cookie crust on this Lemon Meringue Slab Pie. How good does that sound!? In fact, don’t be surprised if that shows up at some point here on the blog! One other quick baker’s note: When you spread the meringue topping on the pie (before baking), make sure it touches the edge of the pan all the way around. If not, the top will shrink back during baking.
If you love lemon meringue pie, then keep this recipe in the back of your mind for the next time you need a lot of pie. The lemon flavor is delicious, and this is a unique (and fun) way to feed a crowd at a summer picnic! Cheers!
Did you make this Lemon Meringue Slab Pie at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version! Happy baking!
Lemon Meringue Slab Pie
For the Dough
For the Lemon Filling
For the Dough
- Using a food processor, add flour, brown sugar and salt; pulse until well combined.
- Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms.
- Add ½ cup of water and pulse until well combined. Continue adding water 1 Tbsp at a time (and pulsing) until dough comes together in a ball.
- Flatten dough into a disc and wrap with plastic wrap. Refrigerate for at least 2 hours. (Note: Dough can be made the day before and refrigerated overnight.)
- Preheat oven to 375°F.
- Working on a lightly floured surface, roll dough into a 12”x17” rectangle. Press dough into the bottom and sides of a 10”x15” baking pan. (Note: Take extra care to ensure dough comes at least 1” up the sides of the pan.)
- Use a fork to dock dough at 1” intervals. Lay a piece of foil on top of dough and cover foil with pie weights, dry beans or coins.
- Bake for 20 minutes. Remove weights and foil. Continue baking for 8-10 more minutes, or until crust is light golden brown and fully baked.
- Remove from oven and let crust cool.
For the Lemon Filling
- Using a large bowl, lightly beat the egg yolks; set yolks aside.
- Using a large saucepan, add sugar, cornstarch, water, lemon juice and lemon zest; stir until well combined.
- Please saucepan over medium-high heat and bring mixture to a boil; stirring occasionally.
- Gradually pour ~1 cup of the sugar mixture into the bowl with the egg yolks, stirring constantly while you pour.
- Transfer egg yolk mixture back into the saucepan with the remaining lemon juice mixture; stir until well combined. Bring mixture to a boil over medium-high heat, stirring constantly. Once mixture begins to boil, cook for 1 more minute, stirring constantly.
- Remove saucepan from heat and stir in butter.
- Transfer hot lemon filling into the cooled pie crust. Tip: Use an offset spatula to spread the filling evenly into the baking pan.
For the Meringue Topping
- Preheat oven to 350°F.
- Using an electric mixer, combine the egg whites, cream of tartar and vanilla extract; beat until foamy. (Tip: The egg whites will be easier to whip if you let them come to room temperature first.)
- Gradually add the sugar and continue whipping on high speed until stiff peaks form (i.e. the meringue will have stiff glossy peaks when you lift the whisk attachment out).
- Drop spoonfuls of meringue on top of the lemon filling and spread the meringue evenly on top. (Tip: Make sure the meringue is spread all the way to the edge of the pan, otherwise the meringue will shrink back while baking.) I like to use my fingertips to create "peaks" in the meringue as it adds a fun visual appeal to the pie once it's baked. Dust top of meringue lightly with powdered sugar before baking.
- Bake for 10-14 minutes, or until meringue turns light golden brown. Allow pie to cool to room temperature and then cover and refrigerate until cold.
- Serve chilled.
Looking for more lemon dessert recipes? Check out these other favorites, too: