Lemon Meringue Pie with Graham Crust

Lemon Meringue Pie with Graham Crust
Photo by Mitchell Feinberg

Ingredients

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

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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