Lemon Lovers Lemon Pie

This pie is a lemon lovers delight full of mouth-puckering goodness. I’ve never eaten a better lemon pie than my mother’s recipe anywhere in the South. She was famous all over the city of Mobile for this pie and it was a dinner party favorite as well as a family favorite.
Prep crust: 15 minutes Bake crust: 10 minutes at 350°F Prep filling: 45 minutes Prep meringue: 10 minutes Brown meringue: 10 to 12 minutes at 350°F Yield: 6 servings Pan: 6-inch pie plate Difficulty: intermediate

Ingredients

Cookie Crumb Crust

  • 2 1/2 to 3 tablespoons unsalted butter, melted
  • 3/4 cup (64 grams) Mandy’s Zesty Lemon Cookie Thins, crushed (see "Tips")
  • 1/8 teaspoon salt
  • 2 tablespoons (26 grams) granulated sugar
  • Cooking spray

Lemon Filling

  • 1/2 teaspoon grated lemon rind (1/2 lemon)
  • 3 tablespoons plus 1 teaspoon fresh lemon juice (about 1 lemon)
  • 2 tablespoons plus 1 teaspoon water
  • 2 large egg yolks (reserve whites for meringue)
  • 1/2 cup plus 3 tablespoons (141 grams) granulated sugar
  • 1/4 cup (31 grams) cornstarch
  • 1 cup plus 2 tablespoons water
  • 1 1/2 tablespoons unsalted butter
  • 1/8 teaspoon salt

Meringue Topping

  • 2 large egg whites
  • 1/8 teaspoon cream of tartar
  • 2 tablespoons (26 grams) granulated sugar
  • 1 to 2 teaspoons crushed lemon drops (optional)

Directions

Making the Cookie Crumb Crust

  • Adjust an oven rack to the center to bake the crust and another rack to 6 inches below the top heating element to brown the meringue later on. Preheat the oven to 350°F.
  • To make the cookie crumb crust: Melt 3 tablespoons butter and let it cool to lukewarm. In the small work bowl of a food processor, grind the lemon thins to fine crumb consistency. Transfer the cookie crumbs to a small bowl and add the salt and sugar. Drizzle the partially cooled butter (at least 2 1/2 tablespoons) over the crumb mixture, stirring frequently. The crumb mixture should have the consistency of wet sand and clump together when squeezed. It should not feel greasy.
  • Prepare a 6-inch pie plate with non-stick cooking spray and wipe out any excess. Press the crumb mixture onto the bottom and sides of the pie plate. Tamp down the crust with the back of a measuring cup, spoon, or tart tamper. Refrigerate the crust for 5 minutes. Bake the crust for 10 minutes at 350°F on the center rack. Let the crust cool on a wire rack. Turn off the oven.

Making the Lemon Filling

  • While the crust is baking, begin the filling preparation. Grate the lemon rind and set it aside. In a small bowl, whisk together the lemon juice, 2 tablespoons plus 1 teaspoon water, and the egg yolks. In a separate small bowl, sift together the sugar and cornstarch.
  • Heat 1 cup plus 2 tablespoons water and the lemon rind in a medium, heavy-bottomed saucepan until it is hot, but not simmering. Slowly add the sugar mixture, whisking hard. Add a few tablespoons of the hot mixture to the egg yolk mixture and whisk to combine.
  • Remove the saucepan from the heat and then slowly add the egg yolk mixture. Whisk vigorously to prevent the egg from scrambling. Return the saucepan to the heat and add the butter and salt to the filling.
  • Allow the filling to begin simmering and then quickly turn down the heat to medium low, whisking frequently. Cook the filling for 13 to 15 minutes until it is thickened and clear and there is no taste of cornstarch. Do not overcook! If you see any lumps of egg, strain the filling before pouring into the crust. Top the pie with meringue while the filling is still hot.
  • Preheat the oven to 350°F.

Making the Meringue Topping

  • In a clean medium bowl, whip the egg whites with an electric beater until they are glossy and beginning to hold shape. Add the cream of tartar and beat to combine. Slowly add the sugar a tablespoon at a time, beating well until the sugar is incorporated. Continue beating the egg whites until stiff peaks form. Spread the meringue over the pie, taking care to spread all the way to the edges of the pan. Sprinkle the meringue with crushed lemon drops, if desired.
  • Place the pie on a rack positioned 6 inches below the top heating element in the oven (the meringue should be 4" below the element) and bake for 10 to 12 minutes at 350°F until the meringue is golden brown. Start checking the meringue at 8 minutes to prevent scorching. Remove the pie from the oven and let it cool on a wire rack.
  • Cover the pie and store in the refrigerator for up to 4 days.

Tips

  • You can use any thin, crisp cookie wafer for the crust.
  • You can replace the cookie crumb crust with a prebaked 6-inch pie pastry shell. Make sure you pour hot filling into hot pie pastry to prevent "soggy" crust.
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