Lemon Meringue Pie with Graham Crust

Lemon Meringue Pie with Graham Crust
Photo by Mitchell Feinberg


  • 1 cup sugar
  • ¼ cup sugar
  • 4 teaspoons cornstarch
  • ½ cup unbleached all-purpose flour
  • 6 large egg whites
  • ½ teaspoon finely grated lemon peel
  • 1 cup sugar
  • + 9 more ingredients
    • 1 tablespoon finely grated lemon peel
    • 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
    • 10 tablespoons unsalted butter
    • ¼ teaspoon cream of tartar
    • Whole wheat graham flour can be found at some supermarkets and at natural foods stores.
    • ¼ teaspoon coarse kosher salt

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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