Page 437 - Pie Squared

LEMON MERINGUE SLAB PIE

WITH A GINGERSNAP CRUST

Serves 16 to 20

The combination of a summer day and a slice of lemon meringue pie
takes me right back to my childhood because my mother made a
stupendous LMP. My classic, lip-puckering slab pie, topped with a
cloud of marshmallow meringue toasted to perfection, is a little more

effort than the Lemon Cream Pie (here), but so worth it. Make sure
the meringue touches all the edges of the pie so it has something to
hang on to. Meringue has a way of shrinking away to nothing if it isn’t
anchored.

Make Ahead: The baked crust and the lemon curd base may be
made a day ahead and held separately in the refrigerator.

GINGERSNAP CRUST

35 gingersnaps (8 ounces, 225 g), crushed to a fine powder (about 2 cups)

8 tablespoons (113 g) unsalted butter, melted

¼ teaspoon kosher salt

FILLING

3 large eggs plus 3 egg yolks, at room temperature

½ cup (100 g) granulated sugar

¾ cup (180 ml) freshly squeezed lemon juice
8 tablespoons (113 g) unsalted butter, cut into small cubes

1 teaspoon grated lemon zest

MERINGUE