Lemon Meringue Pie with Graham Crust

Lemon Meringue Pie with Graham Crust
Photo by Mitchell Feinberg


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

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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