Lemon Meringue Pie with Fresh Rosemary Crust

This lemon meringue pie with fresh rosemary crust is the perfect spring dessert! Nothing says comfort & joy quite like a homemade pie. From the ultra flaky pie crust, to the tart lemon filling, and to the silky, sweet Swiss meringue topping, this pie is a must bake!

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: HARD

Prep. Time: 4 hours 30 minutes

Cook Time: 30 minutes

Total Time: 5 hours

Servings: 10 slices

Calories: 357 kcal per serving

Ingredients

1 ⅓ cups - all-purpose flour
¼ tsp - salt
½ cup - cold unsalted butter
1 tbsp - fresh rosemary
2 tablespoons - vodka
½ cup - ice water
egg wash
¾ cup - granulated sugar
2 tablespoons - cornstarch
½ tsp - salt
¼ cup - unsalted butter
⅔ cup - fresh lemon juice
5 - egg yolks
3 - egg whites
¾ cup - granulated sugar
½ tsp - salt

Instructions

In a medium bowl combine the flour and salt.
Cut the cold butter into cubes and toss in the flour.
Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left.
Mix in the fresh rosemary.
Add the vodka and a small amount of water, then toss with your hands to combine.
Continue adding very small amounts of water until the dough can hold together, but is not overly wet.
Wrap the dough tightly in plastic wrap, then chill for one hour.
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.
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.
Roll out the pie dough into a rough circle about ⅛″ in thickness.
Carefully place in the pie pan, pressing up against the sides. Cover and chill in the fridge for about 20 minutes.
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.
Meanwhile, place a baking sheet in the oven and preheat it to 425 degrees F.
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.
Place the pie pan on the hot baking sheet and bake for 16 minutes.
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.
Bake for an additional 10-12 minutes. Allow pie crust to cool completely before adding the lemon filling.
In a medium bowl, whisk together the sugar, cornstarch, and salt until no lumps remain.
In a medium saucepan over low-medium heat, melt the butter.
Whisk in the sugar and cornstarch, then the lemon juice and egg yolks until fully combined, about 1 minute.
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.
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.
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.
Transfer the bowl to the stand mixer with a whisk attachment. Whisk on high speed until stiff peaks form.
Decorate the pie as desired, and enjoy!

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