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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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.