Lemon Meringue Pie With Fresh Rosemary Crust

1 6 inch pie
5 hr

This lemon meringue pie with fresh rosemary crust is the perfect spring dessert! Nothing says comfort & joy quite like a homemade pie. From the ultra flaky pie crust, to the tart lemon filling, and to the silky, sweet swiss meringue topping, this pie is a must bake! If you have never made pie crust from scratch, don't worry - there are step-by-step photos showing you my foolproof method that creates the best crisp, flaky pie crust every time. I added fresh rosemary because it complements the lemon pie filling so well, while the sweetness of the meringue balances out the tartness of the filling. Make this sunny spring pie with your family or for a fun gathering to catch up with friends!


Lemon Meringue Pie With Fresh Rosemary Crust

Recipe details

  • 1  6 inch pie
  • Prep time: 270 Minutes Cook time: 30 Minutes Total time: 5 hr
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Ingredients

For the Fresh Rosemary Crust:

  • 160g (5 3/4 oz) all-purpose flour
  • ¼ tsp salt
  • 113g (4 oz) unsalted butter (cold)
  • 1 tbsp (3g) fresh rosemary
  • 25g (1 oz) vodka
  • ½ cup ice water
  • egg wash (1 egg + 1 tbsp water)

For the Lemon Pie Filling:

  • 150g (5 1/4 oz) granulated sugar
  • 14g (1/2 oz) cornstarch
  • ½ tsp salt
  • 56g (2 oz) unsalted butter
  • 150g (5 1/4 oz) fresh lemon juice
  • 100g (3 1/2 oz) egg yolks (about 5)

For the Swiss Meringue:

  • 105g (3 3/4 oz) egg whites (about 3)
  • 150g (5 1/4 oz) granulated sugar
  • ½ tsp salt

Instructions

For the Fresh Rosemary Crust:

In a medium bowl combine the flour and salt.
Cut the cold butter into cubes and toss in the flour.
Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left.
Mix in the fresh rosemary.
Add the vodka and a small amount of water, then toss with your hands to combine.
Continue adding very small amounts of water until the dough can hold together, but is not overly wet.
Wrap the dough tightly in plastic wrap, then chill for one hour.
On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes.
Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill for 30 minutes or overnight.
Roll out the pie dough into a rough circle about ⅛″ in thickness.
Carefully place in the pie pan, pressing up against the sides. Cover and chill in the fridge for about 20 minutes.
Take the pie crust out, cut off the excess dough, and crimp the edges as desired. Dock the bottom of the crust all over with the tines of a fork, then chill for another 30 minutes.
Meanwhile, place a baking sheet in the oven and preheat it to 425 degrees F.
Place a large piece of parchment paper over the pie crust and fill with pie weights or dried beans all the way up to the crimp.
Place the pie pan on the hot baking sheet and bake for 16 minutes.
Take the pan out, take all of the pie weights out, then brush the pie crust with an egg wash all over, except for the edges.
Bake for an additional 10-12 minutes. Allow pie crust to cool completely before adding the lemon filling.

For the Lemon Pie Filling:

In a medium bowl, whisk together the sugar, cornstarch, and salt until no lumps remain.
In a medium saucepan over low-medium heat, melt the butter.
Whisk in the sugar and cornstarch, then the lemon juice and egg yolks until fully combined, about 1 minute.
Use a rubber spatula to constantly stir the mixture for another 2-3 minutes or until large bubbles form in the center. Immediately remove from heat.
Strain the lemon filling over the cooled pie crust and spread into an even layer. Press plastic wrap up against the surface to prevent a skin from forming, and chill for at least 2 hours or overnight.

For the Swiss Meringue:

In a double boiler, heat the egg whites, sugar, and salt, whisking frequently until it reaches 160 degrees F or until the sugar is completely dissolved and the egg whites do not feel grainy.
Transfer the bowl to the stand mixer with a whisk attachment. Whisk on high speed until stiff peaks form.
Decorate the pie as desired, and enjoy!

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Comments

  • Bodyshopsue Bodyshopsue on Jun 09, 2021

    Just wondering how you get the beautiful browning of the meringue? Sounds special with the rosemary & vodka. I think I’ll add some lemon zest to the filling. I love a strong lemon flavor.

  • Chynna Chynna on Jun 09, 2021

    What is the reason for the vodka, I have never seen it in a pie crust before

    • Eileen Eileen on Jun 10, 2021

      Texture. Beyond flavor, alcohol can also affect the texture of your baked goods. Adding a splash of vodka into pie dough can help create a super flaky dough—unlike water, vodka doesn't develop as much gluten in the pie dough. The same goes with tart and shortbread dough—for flaky results, add in a splash of vodka. Note: this was copied from another site as I was wondering the same thing.

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