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!
Prep Time2hrs30mins
Cook Time40mins
Chilling Time4hrs
Total Time7hrs10mins
Course: Dessert
Cuisine: American
Keyword: lemon, meringue, slab pie
Servings: 24slices
Calories: 315kcal
Author: David
Ingredients
For the Dough
2¾cupsall-purpose flour
3Tbspbrown sugar
1tspsalt
1cupunsalted buttercold
½-¾cupcold water
For the Lemon Filling
8large egg yolks
3cupssugar
¾cupcornstarch
2⅔cupswater
1cuplemon juice
2Tbsplemon zest
6Tbspunsalted buttercut into small cubes
For the Meringue Topping
8large egg whites
½tspcream of tartar
1tspvanilla extract
¾cupsugar
powdered sugar
Instructions
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 medium 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 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 until meringue reaches stiff peaks (i.e. the meringue will be stiff and glossy when you lift the whisk attachment out).
Spread the meringue on top of the lemon filling. (Tip: Make sure the meringue is touching the crust all the way around the pie, 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 pie 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.