Lemon Meringue Pie
oat cookie recipe (for crust)
MAKES ABOUT 1 QUARTER SHEET PAN
115 g butter, at room temperature [8 tablespoons (1 stick)]
75 g brown sugar [⅓ cup tightly packed]
40 g granulated sugar [3 tablespoons]
1 egg yolk
80 g flour [½ cup]
120 g old-fashioned rolled oats [1½ cups]
0.5 g baking powder [⅛ teaspoon]
0.25 g baking soda [pinch]
2 g kosher salt [½ teaspoon]
Pam or other nonstick cooking spray (optional)
- Heat the oven to 350°F.
- Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow in color. Scrape down the sides of the bowl with a spatula. On low speed, add the egg yolk and increase the speed to medium-high and beat for 1 to 2 minutes, until the sugar granules fully dissolve and the mixture is a pale white.
- On low speed, add the flour, oats, baking powder, baking soda, and salt. Mix for a minute, until your dough comes together and any remnants of dry ingredients have been incorporated. The dough will be a slightly fluffy, fatty mixture in comparison to your average cookie dough. Scrape down the sides of the bowl.
- Pam-spray a quarter sheet pan and line with parchment, or just line the pan with a Silpat. Plop the cookie dough in the center of the pan and, with a spatula, spread it out until it is ½ inch thick. The dough won’t end up covering the entire pan; this is OK.
- Bake for 15 minutes, or until it resembles an oatmeal cookie—caramelized on top and puffed slightly but set firmly. Cool completely before using. Wrapped well in plastic, the oat cookie will keep fresh in the fridge for up to 1 week.
To make the pie crust:
1 Oat Cookie Recipe
15 g brown sugar [1 tablespoon tightly packed]
1 g salt [¼ teaspoon]
55 g butter, melted, or as needed [4 tablespoons (½ stick)]
- Heat the oven to 325°F.
- Put the oat cookie, brown sugar, and salt in a food processor and pulse it on and off until the cookie is broken down into a wet sand. (If you don’t have a food processor, you can fake it till you make it and crumble the oat cookie diligently with your hands.)
- Transfer the crumbs to a bowl, add the butter, and knead the butter and ground cookie mixture until moist enough to form into a ball. If it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1½ tablespoons) butter and knead it in.
- Using your fingers and the palms of your hands, press the oat cookie crust firmly into each pie tin, making sure the bottom and sides of the tin are evenly covered. I found that the crust was a bit thicker than I like, so I removed 1/3 of the mixture. I put it in a glass jar, where it can be stored in the fridge for up to 2 weeks.
Lemon Pie Filling
5 organic eggs
2 cups sugar
1/3 cup corn starch
2 teaspoons finely shredded lemon peel (optional)
1 cup water
¾ cup lemon juice (1/2 cup for a less tart pie)
1/3 cup butter, cut up
- Separate egg yolks from whites, very carefully, with your hands. Set aside yolks for filling and whites for meringue.
- In a medium saucepan, combine sugar and cornstarch. Stir in lemon peel, water and lemon juice. Cook and stir over medium heat until thickened and bubbly. Remove from heat.
- lightly beat egg yolks. Gradually pour half of the pie filling mixture into the yolks. Return yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter pieces until melted. Cover filling to keep warm.
Meringue for topping pie
5 egg whites
1 tsp vanilla extract
½ tsp cream of tartar
½ cup sugar
- Allow eggs to come to room temperature for 30 minutes. In a mixing bowl combine whites, vanilla, and cream of tartar. Beat on medium speed for about 1 minute or until soft peaks begin to form.
- Gradually add sugar, 1 tablespoon at a time, beating on high speed for about 5 minutes, or until mixture forms stiff, glossy peaks and sugar dissolves. (rub a small amount between thumb and forefinger; it should feel completely smooth).
- Pour pie filling into prepared crust. Immediately spread mixture over hot pie filling, sealing to edge of pastry/crust. Using the back of your spoon or spatula, add high peaks to the meringue. Bake for 30 minutes. Cool on wire rack for 60 minutes, then refrigerate for 5-6 hours before serving; Cover pie for longer storage.