Lemon Meringue Slab Pie

Makes: 1, 1/4 sheet pie that feeds 20 Prep time: 90 minutes Bake time: 25 minutes


Shortbread Crust

3 cups all purpose flour

3/4 cup Dixie Crystals powdered sugar

3 tablespoons cornstarch

3/4 teaspoon salt

1 and 1/2 cups unsalted butter

2 teaspoons Nielsen Massey pure vanilla extract

Lemon Filling

2 and 1/2 cups Dixie Crystals granulated sugar

1/2 cup cornstarch

1/2 teaspoon salt

2 and 1/2 cups water

1 tablespoon lemon zest

3/4 cup freshly squeezed lemon juice

5 large egg yolks

5 tablespoons unsalted butter


6 large egg whites at room temperature

1 teaspoon Nielsen Massey vanilla extract

1/2 teaspoon cream of tartar

3/4 cup Dixie Crystals granulated sugar


Preheat your oven to 325 degrees. Set aside your 1/4 sheet pan.

In the bowl of your stand mixture, mix the 1 and 1/2 cups softened butter, cornstarch and powdered sugar until well combined.

Add in the salt, and vanilla and mix until combined.

Slowly mix in the flour until until the dough comes together into a ball.

Press into the bottom and up the sides of your 1/4 sheet pan.

Bake in your preheated oven for 25 minutes or until lightly golden brown. Set aside and cool completely.

In a heavy bottom sauce pan, mix the 2 and a half cups granulated sugar, cornstarch and salt.

Stir in the water, lemon zest and lemon juice.

Whisk until combined.

Turn the heat to medium high and heat until the mixture boils.

Boil for 1 minute whisking constantly until the mixture is thick.

Remove from heat and set aside.

In another bowl, whisk together the egg yolks.

Slowly, stir about a cup of the hot mixture into the egg yolks, whisking constantly so the eggs won’t curdle.

Slowly stir the egg mixture back into the hot lemon mixture, whisking constantly.

Cook over medium heat, whisking constantly until the mixture starts to slowly boil.

Cook another 2 minutes while you continue to whisk.

Remove from heat and add in the 5 tablespoons butter bit by bit.

Whisk until the butter is fully incorporated.

Pour the mixture into a glass bowl and let cool down.

Place mixture into the fridge until the crust is completely cool.

Turn the oven up to 350 degrees.

Pour the lemon mixture into the cooled crust and place in the fridge while you make the meringue.

In a large, clean mixing bowl, beat the egg whites, vanilla and cream of tartar on medium speed for about 1 minute or until soft peaks form.

Slowly add in the 3/4 cup of sugar beating on high for about 5 minutes or until stiff peaks form and the sugar is completely dissolved.

Drop spoonfuls of meringue onto the lemon filling making sure to completely cover the crust so it won’t burn.

Bake the pie for 25 minutes so that the meringue will be completely cooked through and the top is lightly golden brown.

If you have a mini torch,  you can torch the meringue to add some darker parts of the meringue.

Let the pie cool a bit before you slice it.

Place the pie in the fridge until you are ready to serve it.

Once the pie is completely cool, cut into individual pieces and place in plastic containers in the fridge or freeze up to a month.