MEYER LEMON MERINGUE SLAB PIE

Meyer Lemon Meringue Slab Pie Recipe

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Janice (Jan) Barlow

By
@cookingchefjan

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
At east 16 if not more, depending on cut size
Prep:
1 Hr
Cook:
1 Hr
Method:
Bake

Ingredients

  • 1 box
    refrigerated pie crusts (2),softened as directed
  • 2 1/2 c
    sugar (plus 2 tsp sugar to sprinkle on crust
  • 1/2 c
    cornstarch
  • 1/2 tsp
    salt
  • 2 1/2 c
    water
  • 3 tsp
    grated fresh lemon peel
  • 3/4 c
    fresh squeezed lemon juice
  • 5
    egg yolks
  • 5 Tbsp
    butter, cut in pieces
  • MERINGUE

  • 6
    egg whites @ room temp
  • 1 tsp
    vanilla
  • 1/2 tsp
    cream of tartar
  • 3/4 c
    sugar

How to Make MEYER LEMON MERINGUE SLAB PIE

Step-by-Step

  1. Preheat oven to 450 degrees. Get out sheet pan (15x10x10) and set aside. Remove pie crusts from their pouches and unroll onto lightly floured surface, stacking the rolls on top of each. Roll to 17x12" rectangle. Fit into the pan you set aside-fold extra crust under and slightly onto top edges. "pinch" around crust. Poke holes with fork on sides and bottom and sprinkle edges with the reserved 2 tsp sugar. Bake 7-10 minutes, depending on oven until light golden; remove from oven and cool completely
  2. Reduce oven temp to 325.In a small bowl beat the 5 egg yolks with a whisk and set by pan. Then, In large saucepot mix the 2 1/2 cups of sugar, cornstarch, 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 yolk mix with a whisk, into 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 thru strainer, then stir in butter. Keep warm
  3. Prepare meringue; beat the 6 egg whites, then add vanilla and cream of tartar on medium speed about 1 minute or until soft peaks form. Gradually add the 3/4 cup of sugar, a tablespoon at a time, beating on hi speed about 5 minutes or until glossy peaks form and sugar is dissolved.
  4. Pour hot lemon filling you set aside into the baked pie shell and immediately drop spoonfuls of the meringue onto the hot lemon filling,spreading over top completely as well as to the edges to seal the meringue and prevent shrinkage
  5. Bake 20-25 minutes (depending on oven) until meringue is lightly golden brown. If desired, temp to 160 degrees. Cool on rack 1 hr and then refrigerate 3-4 hrs or until filling is set. Keep refrigerated.

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