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From the Cook
From the Cook
1/4
Lemon Meringue Pie with Fresh Rosemary Crust
atsloanestable.com
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Instructions
1
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In a medium bowl combine the flour and salt.
2
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Cut the cold butter into cubes and toss in the flour.
3
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Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left.
4
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Mix in the fresh rosemary.
5
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Add the vodka and a small amount of water, then toss with your hands to combine.
6
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Continue adding very small amounts of water until the dough can hold together, but is not overly wet.
7
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Wrap the dough tightly in plastic wrap, then chill for one hour.
8
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On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes.
9
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Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill for 30 minutes or overnight.
10
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Roll out the pie dough into a rough circle about ⅛″ in thickness.
11
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Carefully place in the pie pan, pressing up against the sides. Cover and chill in the fridge for about 20 minutes.
12
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Take the pie crust out, cut off the excess dough, and crimp the edges as desired. Dock the bottom of the crust all over with the tines of a fork, then chill for another 30 minutes.
13
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Meanwhile, place a baking sheet in the oven and preheat it to 425 degrees F.
14
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Place a large piece of parchment paper over the pie crust and fill with pie weights or dried beans all the way up to the crimp.
15
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Place the pie pan on the hot baking sheet and bake for 16 minutes.
16
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Take the pan out, take all of the pie weights out, then brush the pie crust with an egg wash all over, except for the edges.
17
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Bake for an additional 10-12 minutes. Allow pie crust to cool completely before adding the lemon filling.
18
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In a medium bowl, whisk together the sugar, cornstarch, and salt until no lumps remain.
19
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In a medium saucepan over low-medium heat, melt the butter.
20
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Whisk in the sugar and cornstarch, then the lemon juice and egg yolks until fully combined, about 1 minute.
21
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Use a rubber spatula to constantly stir the mixture for another 2-3 minutes or until large bubbles form in the center. Immediately remove from heat.
22
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Strain the lemon filling over the cooled pie crust and spread into an even layer. Press plastic wrap up against the surface to prevent a skin from forming, and chill for at least 2 hours or overnight.
23
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In a double boiler, heat the egg whites, sugar, and salt, whisking frequently until it reaches 160 degrees F or until the sugar is completely dissolved and the egg whites do not feel grainy.
24
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Transfer the bowl to the stand mixer with a whisk attachment. Whisk on high speed until stiff peaks form.
25
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Decorate the pie as desired, and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Vodka in Your Crust 🥃The vodka in your pie dough evaporates during baking, creating steam that produces an ultra-flaky crust without toughening the gluten like water would—this is the secret to premium texture.
- Swiss Meringue Stability 🎯Whip your egg whites and sugar over a double boiler until the mixture reaches 160°F to pasteurize the eggs, then whip off heat for a silky, stable meringue that won't weep or collapse.
- Lemon Curd Temperature Control 🍋Keep your lemon filling at a gentle simmer (below 160°F) to prevent the egg yolks from scrambling, resulting in a smooth, custard-like consistency rather than a grainy texture.
- Rosemary Infusion Timing 🌿Toast the fresh rosemary briefly in the melted butter before mixing into your dry ingredients to unlock its oils and deepen the flavor without overpowering the delicate lemon filling.
- Meringue Browning Technique ✨Spread meringue on the hot lemon filling to help it cook through without drying out, then use a kitchen torch or high broiler for 2-3 minutes to achieve golden peaks while maintaining a marshmallow-soft interior.
Intelligent Tags
About the Cook
Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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