Lemon Meringue Pie with Graham Crust

Lemon Meringue Pie with Graham Crust
Photo by Mitchell Feinberg


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

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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