Real Recipes From Real Home Cooks ®

lemon meringue slab pie

(1 rating)
Blue Ribbon Recipe by
Janice (Jan) Barlow
Rochester, NY

Serving pie for a group gets messy, but making it into a slab pie like this Lemon Meringue Slab pie is easy to serve and great for large groups. Every bite is full of goodness.

Blue Ribbon Recipe

This slab pie recipe is a delicious way to serve lemon meringue pie to a crowd. Easy to make, a tangy and smooth lemon filling is poured over the flaky and buttery crust. On top is a light and fluffy meringue. The tart lemon flavor is balanced with the sweetness of the sugary meringue. Fresh lemon peel adds a nice zing to these lemon meringue bars.

— The Test Kitchen @kitchencrew
(1 rating)
yield 16 +
prep time 6 Hr
cook time 1 Hr
method Bake

Ingredients For lemon meringue slab pie

  • 1 box
    refrigerated pie crusts (2), softened as directed
  • 2 1/2 c
    + 2 tsp granulated sugar, divided
  • 1/2 c
    corn starch
  • 1/2 tsp
  • 2 1/2 c
  • 3 tsp
    grated fresh lemon peel
  • 3/4 c
    fresh squeezed lemon juice
  • 5 lg
    egg yolks
  • 5 Tbsp
    butter, cut in pieces
  • 6 lg
    room temperature egg whites
  • 1 tsp
    vanilla extract
  • 1/2 tsp
    cream of tartar
  • 3/4 c
    granulated sugar

How To Make lemon meringue slab pie

  • Roll out pie crust.
    Preheat oven to 450 degrees. Get out a sheet pan (15x10x10) and set it aside. Remove pie crusts from their pouches and unroll them onto a lightly floured surface, stacking the rolls on top of each. Roll to a 17x12" rectangle. Fit into the pan you set aside. Fold extra crust under and slightly onto the top edges.
  • Edges folded in and sprinkled with sugar.
    "Pinch" around the crust. Poke holes with a fork on the sides and bottom. Sprinkle edges with the 2 tsp granulated sugar.
  • Partially bake the crust.
    Bake for 7-10 minutes, depending on the oven until lightly golden. Remove from oven and cool completely.
  • Beat 5 egg yolks with a whisk.
    Reduce oven temp to 325 F. In a small bowl, beat the 5 egg yolks with a whisk. Set by the pan.
  • Sugar, corn starch, salt, water, lemon zest, and lemon juice in a saucepan.
    Then in a large saucepot, mix the 2 1/2 cups of sugar, corn starch, and salt. Stir in water, lemon zest, and lemon juice until smooth. Cook over medium-high, stirring constantly. Heat to boiling; boil 1 minute and stir until bubbly and thickened. Remove from heat and gradually beat in the yolk. Mix with a whisk into the hot mix. Cook over medium heat, stirring constantly until it gently boils. Cook 2 minutes longer and keep stirring. Should be very smooth. If not, quickly run through a strainer.
  • Stir in butter.
    Then stir in butter. Keep warm.
  • Prepared meringue in a bowl.
    Prepare the meringue. Beat the 6 egg whites. Then add the vanilla extract and cream of tartar. Mix on medium speed for about 1 minute or until soft peaks form. Gradually add the 3/4 cup of sugar, a tablespoon at a time, beating on high speed for about 5 minutes or until glossy peaks form and sugar is dissolved.
  • Lemon filling poured on top of the pie crust and topped with the meringue.
    Pour hot lemon filling you set aside into the baked pie shell and immediately drop spoonfuls of the meringue onto the hot lemon filling. Spread over the top completely as well as to the edges to seal the meringue and prevent shrinkage.
  • Browning the meringue.
    Bake 20-25 minutes (depending on oven) until meringue is lightly golden brown. If desired, temp to 160 degrees. Cool on a rack for 1 hr and then refrigerate for 3-4 hrs or until filling is set. Keep refrigerated.