Lemon Meringue Slab Pie: The Ultimate Guide to Baking Success

Lemon Meringue Slab Pie: Prepare to be amazed! Forget everything you thought you knew about pie because this recipe is about to revolutionize your dessert game. Imagine the tangy, bright burst of lemon curd, perfectly balanced by a cloud of sweet, toasted meringue, all spread generously across a buttery, golden crust. This isn’t just pie; it’s an experience, a shareable sensation that will have everyone begging for a second slice.

While individual lemon meringue pies have graced tables for generations, with roots tracing back to 19th-century Europe, the slab pie version offers a modern twist on a classic. It’s perfect for potlucks, family gatherings, or any occasion where you need to feed a crowd with minimal fuss. The beauty of a lemon meringue slab pie lies in its simplicity and its ability to be easily customized.

People adore this dessert for its delightful contrast of flavors and textures. The sharp, citrusy lemon curd cuts through the richness of the crust, while the airy meringue provides a light and fluffy counterpoint. Plus, let’s be honest, who can resist the mesmerizing swirls and peaks of perfectly browned meringue? It’s visually stunning and incredibly delicious, making it a guaranteed crowd-pleaser. So, gather your ingredients, preheat your oven, and let’s embark on a journey to create the ultimate lemon meringue slab pie!

this Recipe

Ingredients:

• For the Crust:
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• ½ cup cold vegetable shortening, cut into cubes
• 6-8 tablespoons ice water
• For the Lemon Filling:
• 1 ½ cups granulated sugar
• 6 tablespoons cornstarch
• ¼ teaspoon salt
• 1 ½ cups water
• ½ cup fresh lemon juice (from about 3-4 lemons)
• 4 large egg yolks, lightly beaten
• 2 tablespoons unsalted butter
• 1 tablespoon lemon zest
• Yellow food coloring (optional, for a more vibrant color)
• For the Meringue:
• 4 large egg whites
• ¼ teaspoon cream of tartar
• ½ cup granulated sugar
• ½ teaspoon vanilla extract

Preparing the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the crust, which is crucial for flavor.
2. Cut in the Fat: Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the fat cold!), cut the fat into the flour until the mixture resembles coarse crumbs. You should still see some small pieces of butter and shortening – these are what create flaky layers.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. The amount of water you need will vary depending on the humidity. Stop adding water when the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust.
4. Form the Dough: Divide the dough in half. Gently flatten each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. This chilling time allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.
5. Roll Out the Dough: On a lightly floured surface, roll out one disc of dough into a large rectangle, about 12×16 inches. It should be thin enough to easily transfer to your baking sheet.
6. Transfer to Baking Sheet: Carefully transfer the rolled-out dough to a large baking sheet (approximately 11×17 inches). You can use a rolling pin to help you lift and transfer the dough. Gently press the dough into the corners of the baking sheet.
7. Trim and Crimp the Edges: Trim any excess dough from the edges of the baking sheet. Crimp the edges of the crust using a fork or your fingers to create a decorative border. This will also help to seal the edges and prevent the filling from leaking.
8. Dock the Crust: Use a fork to prick the bottom of the crust all over. This prevents the crust from puffing up during baking.
9. Pre-bake the Crust: Preheat your oven to 375°F (190°C). Bake the crust for 15-20 minutes, or until lightly golden brown. Keep a close eye on it to prevent it from burning. If the crust starts to puff up during baking, prick it again with a fork. Let the crust cool completely on the baking sheet before adding the filling.

Making the Lemon Filling:

1. Combine Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. The cornstarch is essential for thickening the lemon filling and giving it a smooth, creamy texture.
2. Add Water and Lemon Juice: Gradually whisk in the water and lemon juice until smooth. Make sure there are no lumps of cornstarch remaining.
3. Cook the Filling: Cook the mixture over medium heat, stirring constantly, until it comes to a boil and thickens significantly. This usually takes about 5-7 minutes. Continue to cook for 1 minute more, stirring constantly, to ensure the cornstarch is fully cooked.
4. Temper the Egg Yolks: In a small bowl, whisk the egg yolks lightly. Slowly drizzle a small amount of the hot lemon mixture into the egg yolks, whisking constantly to temper them. This prevents the egg yolks from scrambling when added to the hot filling.
5. Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining lemon mixture. Cook over low heat, stirring constantly, for 1-2 minutes, or until the filling is thick and glossy.
6. Add Butter, Zest, and Food Coloring (Optional): Remove the saucepan from the heat and stir in the butter, lemon zest, and yellow food coloring (if using). The butter adds richness and shine to the filling, while the lemon zest enhances the lemon flavor.
7. Pour into Crust: Pour the hot lemon filling into the pre-baked crust, spreading it evenly.

Preparing the Meringue:

1. Beat Egg Whites: In a clean, dry bowl (glass or metal is best), beat the egg whites with an electric mixer until soft peaks form. Make sure there is no trace of yolk in the egg whites, as this will prevent them from whipping up properly.
2. Add Cream of Tartar: Add the cream of tartar and continue beating until stiff peaks form. The cream of tartar helps to stabilize the egg whites and create a more voluminous meringue.
3. Gradually Add Sugar: Gradually add the sugar, one tablespoon at a time, beating continuously until the meringue is glossy and smooth. The sugar helps to create a stable meringue that will hold its shape.
4. Add Vanilla Extract: Beat in the vanilla extract.

Assembling and Baking:

1. Spread Meringue: Immediately spread the meringue over the hot lemon filling, making sure to seal it completely to the edges of the crust. This will prevent the meringue from shrinking and weeping. You can create swirls or peaks in the meringue using the back of a spoon or a spatula.
2. Bake or Broil: You have two options for browning the meringue:
   • Baking: Bake the pie in a preheated 350°F (175°C) oven for 12-15 minutes, or until the meringue is lightly golden brown.
   • Broiling: Broil the pie for 1-2 minutes, or until the meringue is lightly golden brown. Watch it very carefully to prevent it from burning.
3. Cool Completely: Remove the pie from the oven or broiler and let it cool completely on a wire rack before slicing and serving. This is crucial for allowing the filling to set and the meringue to stabilize. Do not refrigerate immediately, as this can cause the meringue to weep.
4. Refrigerate (Optional): Once the pie has cooled completely, you can refrigerate it for a few hours to chill it further, but it’s best served at room temperature.

Conclusion:

This Lemon Meringue Slab Pie isn’t just dessert; it’s a showstopper, a conversation starter, and a guaranteed crowd-pleaser. From the buttery, golden crust to the tangy, vibrant lemon curd and the cloud-like, perfectly browned meringue, every element works in perfect harmony. If you’re looking for a recipe that will impress your friends and family, and leave them begging for more, then look no further. This is it!

I know, I know, making a slab pie might seem a little intimidating at first, but trust me, it’s much easier than it looks. The beauty of a slab pie is that it’s forgiving. A few cracks in the crust? No problem! A slightly uneven meringue? Adds character! The most important thing is the flavor, and this pie delivers in spades. The bright, zesty lemon curd is the perfect counterpoint to the sweet, airy meringue, and the buttery crust provides a solid foundation for all that deliciousness.

But the best part? It’s so versatile! While I’m partial to serving it chilled straight from the fridge, you could also try it with a dollop of fresh whipped cream or a scoop of vanilla ice cream. For a little extra flair, consider garnishing it with fresh berries or a sprinkle of lemon zest. And if you’re feeling adventurous, you could even try adding a layer of raspberry jam between the crust and the lemon curd for a burst of fruity sweetness.

Serving Suggestions and Variations:

* Classic Style: Serve chilled with a dusting of powdered sugar.
* Berry Bliss: Top with fresh raspberries, blueberries, or strawberries.
* Whipped Cream Dream: Add a generous dollop of homemade whipped cream.
* Ice Cream Indulgence: Serve alongside a scoop of vanilla bean ice cream.
* Raspberry Twist: Spread a thin layer of raspberry jam on the crust before adding the lemon curd.
* Citrus Burst: Grate a little extra lemon zest over the meringue before baking for an intensified lemon flavor.
* Individual Portions: Cut the slab pie into smaller squares for easy serving at parties or gatherings.

I’m so confident that you’re going to love this recipe. It’s the perfect dessert for any occasion, from casual weeknight dinners to special celebrations. It’s a guaranteed hit, and I can’t wait to hear what you think!

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to bake the most amazing Lemon Meringue Slab Pie you’ve ever tasted. I promise, it’s worth the effort. And when you do, please, please, please share your experience with me! I’d love to see your photos and hear your feedback. Tag me on social media or leave a comment below. I’m always eager to see how my recipes turn out in your kitchens. Happy baking! Let me know if you have any questions, and I’ll do my best to help. Enjoy!