Lemon Meringue Pie with Graham Crust

Lemon Meringue Pie with Graham Crust
Photo by Mitchell Feinberg


  • ¼ cup sugar
  • ¼ teaspoon coarse kosher salt
  • Whole wheat graham flour can be found at some supermarkets and at natural foods stores.
  • ¼ teaspoon cream of tartar
  • Blackberry sauce
  • 4 large eggs
  • 2/3 cup fresh lemon juice
  • + 9 more ingredients
    • 1 cup whole wheat graham flour (such as Bob's Red Mill whole grain stone-ground graham flour)
    • ½ cup unbleached all-purpose flour
    • 1 tablespoon finely grated lemon peel
    • 1 cup sugar
    • 4 teaspoons cornstarch
    • 1 cup sugar
    • 10 tablespoons unsalted butter
    • ½ teaspoon finely grated lemon peel
    • 6 large egg whites

Preheat oven to 375°. Butter bottom and sides of 9-inch-diameter glass pie plate. Stir first 4 ingredients in medium bowl to blend. Gradually add butter, stirring until moist clumps form. Press dough evenly onto bottom and up sides of prepared pie plate. Bake crust until golden brown and firm to ...

View full recipe at Epicurious


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