Lemon Meringue Slab Pie Recipe

If you really like desserts that are sweet and can be shared with friends, This recipe is for you, Today, I’m going to make the Lemon Meringue Slab Pie. It’s perfect if you love the taste of lemons, and the fluffiness of meringue, and want a pie that’s great for sharing. I’m going to show you how to make this tasty dessert, give you some helpful tips, and even tell you what to enjoy it with. So, let’s get started!

Who is this Recipe For?

This Lemon Meringue Slab Pie recipe is for everyone who loves dessert and wants to make something special. This Pie can be fancy for parties, great for sharing at potlucks, or just a yummy treat for a quiet evening at home. this recipe is just for you. Even if you’re not familiar with baking my step-by-step directions will help you to make with easy steps. Let’s get started!

Kitchen Equipment You’ll Need

Before we start making this Lemon Meringue Slab Pie, let’s check if you have all the right kitchen stuff you’ll need:

• 9×13-inch Baking Pan: This will be the canvas for your lemon meringue masterpiece.
• Electric Mixer: To whip up the meringue topping to the perfect consistency.
• Mixing Bowls: You’ll need separate bowls for the lemon filling and meringue.
• Measuring Cups and Spoons: Precision is key in baking.
• Zester or Grater: For getting the perfect lemon zest.
• Citrus Juicer: To extract every drop of lemony goodness.
• Pastry Brush: For that beautiful golden glaze.
• Oven: Preheat to 350°F (175°C).

How to make Lemon Meringue Slab Pie

Ingredients

For the Crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup cold butter, cubed
• 6-8 tablespoons ice-cold water

For the Lemon Filling:

• 1 1/2 cups granulated sugar
• 1/3 cup cornstarch
• 1 1/2 cups water
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1/2 cup lemon juice
• Zest of 2 lemons

For the Meringue:

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract

Directions

Prepare the Crust

1. In a mixing bowl, combine the flour and salt. Add the cold, cubed butter.
2. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.
3. Gradually add ice-cold water, 1 tablespoon at a time, and mix until the dough comes together.
4. Divide the dough in half and shape each into a rectangle. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Roll Out the Crust

1. Preheat your oven to 350°F (175°C).
2. On a floured surface, roll out one of the dough rectangles to fit the 9×13-inch baking pan.
3. Carefully transfer the dough to the pan, pressing it into the bottom and up the sides.

Make the Lemon Filling

1. In a saucepan, whisk together the granulated sugar and cornstarch.
2. Gradually stir in the water.
3. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
4. Boil for one minute, then remove from heat.
5. In a separate bowl, beat the egg yolks. Gradually whisk in a small amount of the hot sugar mixture.
6. Return the egg mixture to the saucepan and bring to a gentle boil.
7. Cook and stir for two minutes.
8. Remove from heat and stir in the butter, lemon juice, and lemon zest.
9. Pour the lemon filling over the crust in the baking pan.

Create the Meringue

1. In a mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
2. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat.
3. Beat until stiff, glossy peaks form. Add the vanilla extract and mix.

Assemble and Bake

1. Spread the meringue over the lemon filling, sealing the edges to the crust.
2. Use a fork to create decorative peaks on top of the meringue.
3. Bake in the preheated oven for 15-20 minutes, or until the meringue is golden brown.
4. Cool the slab pie on a wire rack before refrigerating.

Tips

You can make things quicker by using a ready pie crust from the store instead of making one. And remember, it’s important to let your pie cool down completely before putting it in the fridge. This helps keep the crust nice and not soggy!

Food and Drink Pairings

This Lemon Meringue Slab Pie can be more tasty when you have the perfect drink with it. You can try it with hot tea, especially Moroccan mint tea, which goes really well with the lemony taste of the pie. Another great option is adding a scoop of vanilla ice cream; it makes every bite super creamy and delicious. If you love lemon flavor, you can enjoy a glass of cold, refreshing lemonade with your pie. but I prefer the Mint tea, which is my favorite drink with any dessert, I just love it!

How to Store

If you end up with some pie left over, no problem! Just put it in a sealed container in the fridge. It can stay fresh for up to three days. Just make sure it’s not next to foods with strong smells so that the lemon flavor stays just right.

FAQ

Can I use a different citrus fruit for the filling?

Of course! You can try using limes, oranges, or even grapefruits instead of lemons for a fun twist on the classic lemon filling.

Can I make the pie crust in advance?

Yes, you can get a head start by making the pie crust a day or two before you need it. Just keep it in the fridge until you’re ready to use it.

Can I freeze the Lemon Meringue Slab Pie?

While it’s best when it’s fresh, you can freeze the Lemon Meringue Slab Pie for up to two months. Just make sure to wrap it really well in plastic wrap and aluminum foil to keep it tasting great.

Conclusion

Lemon Meringue Slab Pie is a super yummy dessert that’s great anytime. Its lemony taste and fluffy meringue on top make everyone happy. If you liked this recipe, please share it with your friends and family. And remember to subscribe to our blog for more tasty recipes and cooking ideas. Have a blast baking!

Lemon Meringue Slab Pie

Maureen Gil

Treat yourself to a yummy Lemon Meringue Slab Pie! It's a special American dessert with a tasty lemon inside and a sweet top. You can enjoy it with friends or when you're all snug at home.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 12 servings

Calories 260 kcal

Ingredients

  

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For the Crust

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup cold butter, cubed
• 6-8 tablespoons ice-cold water

For the Lemon Filling

• 1 1/2 cups granulated sugar
• 1/3 cup cornstarch
• 1 1/2 cups water
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1/2 cup lemon juice
• Zest of 2 lemons

For the Meringue

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract

* I earn a commission from Instacart from qualifying purchases.

Instructions

 

Prepare the Crust

• In a mixing bowl, combine the flour and salt. Add the cold, cubed butter.
• Use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.
• Gradually add ice-cold water, 1 tablespoon at a time, and mix until the dough comes together.
• Divide the dough in half and shape each into a rectangle. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Roll Out the Crust

• Preheat your oven to 350°F (175°C).
• On a floured surface, roll out one of the dough rectangles to fit the 9x13-inch baking pan.
• Carefully transfer the dough to the pan, pressing it into the bottom and up the sides.

Make the Lemon Filling

• In a saucepan, whisk together the granulated sugar and cornstarch.
• Gradually stir in the water.
• Cook over medium heat, stirring constantly, until the mixture thickens and boils.
• Boil for one minute, then remove from heat.
• In a separate bowl, beat the egg yolks. Gradually whisk in a small amount of the hot sugar mixture.
• Return the egg mixture to the saucepan and bring to a gentle boil.
• Cook and stir for two minutes.
• Remove from heat and stir in the butter, lemon juice, and lemon zest.
• Pour the lemon filling over the crust in the baking pan.

Create the Meringue

• In a mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
• Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat.
• Beat until stiff, glossy peaks form. Add the vanilla extract and mix.

Assemble and Bake

• Spread the meringue over the lemon filling, sealing the edges to the crust.
• Use a fork to create decorative peaks on top of the meringue.
• Bake in the preheated oven for 15-20 minutes, or until the meringue is golden brown.
• Cool the slab pie on a wire rack before refrigerating.

Notes

u003cliu003eYou can make things quicker by using a ready pie crust from the store instead of making one. And remember, it's important to let your pie cool down completely before putting it in the fridge. This helps keep the crust nice not soggy!u003c/liu003e

Nutrition Facts

Lemon Meringue Slab Pie

Amount per Serving

Calories

260

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.