Table of Contents: Meyer Lemon Meringue Slab Pie

Meyer Lemon Meringue Slab Pie

There’s something magical about a dessert that feels like a celebration the moment it hits the table. For those golden moments when comfort meets elegance—think Sunday brunches, holiday open houses, or potlucks buzzing with laughter—a Meyer Lemon Meringue Slab Pie is your golden ticket. With its buttery double crust, silky citrus filling, and towering cloud of toasted meringue, this isn’t just any lemon dessert for a crowd. It’s a showpiece made effortless, thanks to a single baking sheet and refrigerator-friendly pie crusts. Fresh, bright, and big-batch ready, it’s the kind of treat that makes people pause mid-conversation: “Wait… is that homemade meringue?”

Introduction: Meyer Lemon Meringue Slab Pie

If you’ve ever flinched at the thought of rolling out homemade dough or nervously watched a filling boil down the side of a saucepan, let this recipe set your mind at ease. The Meyer Lemon Meringue Slab Pie is the lemon dessert for a crowd that delivers restaurant-quality beauty with home-cooked ease. Measuring 9 x 13 inches, this large meringue pie bakes on a standard jelly-roll pan—no special equipment needed. Its wide, open design means more bites per batch, making it a genius choice for holiday buffets, weekend get-togethers, or even meal-prepping a decadent twist for weekday treats.

What makes this version truly special is its starring ingredient: Meyer lemons. Tarter than regular lemons yet floral and delicately sweet, their balanced flavor gives this pie a refined depth that regular lemon can’t match. Paired with a stable, perfectly toasted meringue that doesn’t weep or deflate, and a buttery crust prepped in under 5 minutes with store-bought (but still delicious) refrigerated rounds, this recipe wins points for both flavor and practicality. Whether it’s Easter, Thanksgiving, or a surprise dessert for bridge club, this slab pie recipe checks every box.

Perfect for fans of old-fashioned desserts with a modern twist, it’s easy comfort food for family dinners that doubles as a jaw-dropping centerpiece. And the best part? You can prep the lemon filling up to 2 days ahead—more on that soon.

Alternate Names & Variations

This Meyer Lemon Meringue Slab Pie is often called by other names depending on the occasion or variation:

– Citrus Sheet Pie with Meringue – broader term, ideal if substituting other citrus
– Lemon Meringue Bar Pie – emphasizes its slab format and dessert bar presentation
– Easy-to-Prep Jelly-Roll Pan Pie – highlights the convenience for those searching “lemon dessert for a crowd”
– Double-Crust Fruit Slab Pie – a category name used in many slab pie recipes

For a twist, try replacing 25% of the Meyer lemon juice with blood orange or yuzu. Or, for a fun texture, add a layer of lemon shortbread crumble beneath the filling. This recipe’s flexibility makes it a go-to for seasonal creativity.

Ingredients: Meyer Lemon Meringue Slab Pie

Crust & Bottom Layer:

– 2 (9-inch) refrigerated pie crusts, room temperature
– 1 Tablespoon melted salted butter (for brushing)
– 1 Tablespoon granulated white sugar (for crust sweetness)

For the Meringue:

– 6 large egg whites, reserved from filling yolks
– ½ teaspoon Meyer lemon juice (for pH stability)

– ½ cup granulated sugar

For the Filling:

– 6 large egg yolks
– 1½ cups granulated sugar
– ¼ cup plus 1 teaspoon cornstarch
– 3 Tablespoons all-purpose flour
– 2 Tablespoons freshly grated Meyer lemon zest (about 2 lemons)
– ¼ teaspoon fine sea salt
– 2¼ cups whole milk (for creamy body)
– ½ cup freshly squeezed Meyer lemon juice (about 4 lemons)
– 3 Tablespoons salt butter, cubed

> Pro Tip: Use fresh, vibrant Meyer lemons—they’re in peak season late winter through spring and offer unmatched balance for large meringue pie success.

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 13 x 9-inch baking sheet or jelly-roll pan.

2. Assemble the crust: Press one pie crust into the bottom of the pan, letting edges hang over slightly. Brush with melted salted butter and sprinkle ½ Tbsp sugar. Top with the second crust, tucking edges under and crimping decoratively (or folding over for a rustic edge). Brush top with remaining butter and sugar.

3. Blind bake the crust: Place parchment over crust, fill with pie weights or dried beans. Bake 12 minutes. Remove weights, bake 6–8 more minutes until golden. Let cool while making filling.

4. Make the filling: In a medium bowl, whisk 6 egg yolks with ½ cup sugar, cornstarch, flour, lemon zest, and salt until smooth. Set aside.

5. Heat milk: In a heavy-bottomed saucepan, warm 2¼ cups milk over medium heat until steaming (do not boil).

6. Temper the yolks: Slowly pour warm milk into yolk mixture, whisking constantly. Return mixture to saucepan.

7. Cook the filling: Cook over low-medium heat, stirring constantly with a silicone spatula, until thickened (5–8 minutes). You’ll know it’s ready when it coats the back of a spoon and holds a line when you run your finger through it.

8. Add citrus and butter: Remove from heat. Stir in Meyer lemon juice, then 3 Tbsp salted butter one cube at a time until fully incorporated. Strain through a fine-mesh sieve into a bowl (optional, but ensures silkiness). Pour into pre-baked crust.

9. Whip the meringue: In a clean, grease-free mixer bowl, beat 6 egg whites and ½ tsp Meyer lemon juice on high speed until soft peaks form. Gradually add ½ cup sugar, 1 Tbsp at a time, until stiff, glossy peaks form (5–7 minutes).

10. Top the pie: Spread meringue thickly over hot filling, sealing completely to crust (key to preventing weepage!). Swirl with a spatula to create decorative peaks.

11. Bake until toasted: Place in 375°F (190°C) oven for 12–15 minutes, until meringue is golden brown. Watch closely!

12. Cool and set: Let cool completely (2–3 hours) at room temperature, then chill at least 4 hours in fridge before slicing.

13. Slice and serve: Use a sharp knife dipped in hot water for clean cuts—serve cold.

> Chef Tip: For extra-stable meringue, sprinkle ½ tsp cornstarch into egg whites before beating—it locks in moisture and prevents weeping.

Recipe Card Block (Quick Reference)

This Meyer Lemon Meringue Slab Pie comes together in about 30 minutes of active work, with a total time of 2 hours (plus 4 hours chilling). Bake time is split between crust (18–20 min) and meringue (12–15 min). With 12 generous squares, each slice delivers approximately 380–410 calories, packed with flavor, not guilt. Made with high-quality ingredients and zero shortcuts (except the crust—we all deserve life hacks), it’s a lemon dessert for a crowd that impresses without stress. Perfectly balanced between tart, sweet, and creamy, this large meringue pie is a dessert legend in the making.

Why This Recipe Works & Expert Tips

This Meyer Lemon Meringue Slab Pie stands out because it solves the three biggest problems bakers face: crust sogginess, filling lumpiness, and meringue weeping. The pre-baked crust prevents sog, while tempering the yolks and cooking over low heat ensures a silken-smooth filling. The trick? Straining. It catches lumps and zest fibers, giving you a pudding-like consistency.

For stable meringue, fresh egg whites, a grease-free bowl, and the right acid (Meyer lemon juice) make all the difference. You’re making a true French meringue—dry, stiff, and resistant to collapse. No cream of tartar? The lemon juice stands in perfectly.

This recipe is also a win for meal prep. The filling can be made 2 days ahead (stored airtight in the fridge), and the crust can be baked a day early. Perfect for easy comfort food for family dinners that still feel special. Ideal for Easter brunch, Mother’s Day, or any occasion where slab pie recipes shine.

Storage, Freezing, and Reheating Tips

Store your Meyer Lemon Meringue Slab Pie covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days. The meringue remains fluffy, and the filling stays firm—just like freshly made. Do not freeze the assembled pie, as the meringue will weep and collapse upon thawing.

However, you can freeze the filling only: Cool completely in a container, then flash-freeze before sealing. Thaw in the fridge for 24 hours before using in a fresh crust and topping with new meringue. This is a brilliant way to prep a lemon dessert for a crowd months ahead.

Never reheat this pie—serve it well chilled. If bringing to a party, transport on ice with the crust directly supported on the base.

People Also Ask: Meyer Lemon Meringue Slab Pie

How do you make a slab pie with meringue topping?

Making a slab pie with meringue topping involves baking a double-crust pie on a jelly-roll pan, pre-baking the base, filling with custard, then topping with freshly whipped meringue. The key is sealing the meringue to the crust to prevent moisture escape. Use stiff, glossy meringue made with clean, room-temperature egg whites, a pinch of acid (like Meyer lemon juice), and sugar added slowly. Bake just until golden—don’t overbake. This method ensures a beautiful large meringue pie perfect for events. With slab pie recipes, you get more servings per effort, ideal for a lemon dessert for a crowd.

What is a slab pie and why is it good for a crowd?

A slab pie is a rectangular or square pie baked in a jelly-roll pan, typically 9×13 or 10×15 inches. Unlike traditional pies, it serves 12–18 people effortlessly—making it a lemon dessert for a crowd favorite. The wide surface area means more crust-to-filling ratio, easier slicing, and fewer dishes. No rolling or lattice weaving required. For slab pie recipes, using refrigerated crusts speeds prep. It’s casual, abundant, and always a hit—perfect for potlucks, holidays, or easy comfort food for family dinners that still feel indulgent and special.

How do you make stable meringue?

To make stable meringue, start with room-temperature, fresh egg whites in a perfectly grease-free bowl. Add a touch of acid like Meyer lemon juice to lower pH and help proteins unfold. Beat to soft peaks, then add granulated sugar slowly while continuing to whip. This ensures tiny bubbles and structure. For extra insurance, add ½ tsp cornstarch per 3 egg whites—it absorbs moisture and prevents weeping. Seal meringue tightly to pie crust and bake until slightly crisp on surface but still soft inside. This technique guarantees a large meringue pie that holds its shape even after chopping.

Can I prepare the lemon filling in advance?

Yes! The lemon filling can be made up to 2 days ahead. After cooking, press plastic wrap directly onto the surface (to prevent skin), then refrigerate. When ready to use, rewarm gently over low heat, stirring constantly, until pourable (about 5 minutes). Cool slightly before pouring into a pre-baked crust to avoid shrinking. This makes the Meyer Lemon Meringue Slab Pie a make-ahead lemon dessert for a crowd dream. Just whip the meringue fresh on serving day for peak volume. A huge time-saver for slab pie recipes during busy holidays or dinner parties.

Conclusion: Meyer Lemon Meringue Slab Pie

If you’ve ever wanted to master the art of dessert without the drama, this is your moment. The Meyer Lemon Meringue Slab Pie is a shining example of how slab pie recipes can deliver gourmet results with everyday effort. It’s elegant but approachable, bold but balanced, and sized just right for sharing laughter around a table. Whether you’re feeding a weekend crowd, treating your book club, or surprising Mom with a slice of sunshine, this large meringue pie promises sweetness in every sense.

So fire up that oven, grab a spatula, and pour your heart into that meringue swirl. Then, snap a photo (you’ll want to remember this), slice with confidence, and wait for the “oh my god” as the first bite hits. Drop us a comment—we’d love to hear about your pie!

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