Tamara Frey’s Lemon Meringue Pie on a Graham Cracker Crust
With Strawberries and Cream

Lemon meringue pie is a tasty and refreshing dessert classic.  I prefer using Meyer lemons and fresh farm eggs.  I’ve always loved lemon meringue pie made on a graham cracker crust, paired with a Frey organic white wine!

Makes one pie

For the crust:
Preheat oven to 300 degrees

Mix:
2 cups crushed graham crackers
2 tablespoons finely chopped lemon zest
2 teaspoons ground ginger
2 teaspoons vanilla
12 tablespoons melted unsalted butter

Mix thoroughly and press into a pie pan.

Bake 15 minutes and set aside.

For the filling:

Mix in a medium saucepan:
1¼ cup sugar
6 tablespoons corn starch
¼ teaspoon salt
4 tablespoons finely chopped Meyer lemon zest

Mix until smooth:  1 cup fresh squeezed Meyer lemon juice

Stir in:  4 large beaten egg yolks (save whites for the meringue)

Add: 2 tablespoons unsalted butter cut into pieces

Add slowly and stir constantly:
1 ½ cups boiling water

Bring mixture to a boil, reduce heat and simmer about a minute until smooth, thick, and creamy.

Remove from heat and pour into your baked pie shell.

Set aside.

For the meringue:

Make sure meringue bowl is very clean and dry. NO egg yolk should be in the egg whites. A glass bowl is best.

Beat 7 egg whites (the 4 egg whites you saved, plus 3 more) on medium speed until foamy.

Add:
¾ teaspoon cream of tartar.  Beat a minute, then increase speed to high and beat until soft peaks form-about 4 minutes.

Add:
½ cup superfine sugar
1/8 teaspoon salt.

Beat at high speed one more minute and add:
1 teaspoon vanilla
1 tablespoon finely minced Meyer lemon zest

Beat at high speed another minute until shiny stiff peaks form.

Spread onto the pie filling, forming peaks and bake in at 325° for 20 to 25 minutes, or until golden brown.

Let it cool for an hour or so, then into the fridge to cool another few hours.

Serve with Maple Vanilla Cream and sliced strawberries! 

To make the Maple Vanilla Cream:
Use whipping cream. Whip until almost done, then add maple syrup and vanilla to taste. Finish whipping, put in a bowl, lightly sprinkle with Meyer lemon zest finely minced.

Pair the Lemon Meringue Pie with your favorite Frey organic white wine. Enjoy!

For more from Chef Tamara Frey, you can check out her blog.