Lemon Meringue Pie with Graham Crust

Lemon Meringue Pie with Graham Crust
Photo by Mitchell Feinberg


  • 6 large egg whites
  • 1 cup whole wheat graham flour (such as Bob's Red Mill whole grain stone-ground graham flour)
  • 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
  • ¼ teaspoon coarse kosher salt
  • + 9 more ingredients
    • 1 cup sugar
    • ½ cup unbleached all-purpose flour
    • ¼ teaspoon cream of tartar
    • 4 teaspoons cornstarch
    • 1 cup sugar
    • 10 tablespoons unsalted butter
    • ½ teaspoon finely grated lemon peel
    • Blackberry sauce
    • 4 large eggs

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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