Lemon Thyme Meringue Pie

Why Make This Recipe

Lemon Meringue Pie with Lemon Thyme Meringue is a delightful dessert that balances sweet, tangy, and herbal flavors. Its bright lemon filling combined with light, fluffy meringue creates a perfect finish to any meal. This pie is not only delicious but also visually stunning, making it a great choice for gatherings or celebrations. With its unique twist of lemon thyme, this dessert stands out and adds an unexpected delight to the classic recipe.

How to Make Lemon Meringue Pie with Lemon Thyme Meringue

Ingredients

• 9 whole graham crackers
• 5 tbsp unsalted butter, melted
• 1/3 cup brown sugar, lightly packed
• 1/4 tsp baking salt
• 1 1/2 cups water
• 1 cup sugar
• 3 tbsp corn starch
• 6 large egg yolks
• 1/4 tsp baking salt
• 4 tbsp unsalted butter
• 3/4 cup freshly squeezed lemon juice
• 1 tbsp lemon zest
• 6 large egg whites
• 1 1/2 cups sugar
• 1/8 tsp baking salt
• 2 tbsp fresh lemon thyme leaves (optional)

Directions

1. Preheat your oven to 350°F (175°C). Crumble the graham crackers in a bowl and mix them with the melted butter, brown sugar, and a pinch of salt. Press this mixture into a pie pan to form the crust. Bake the crust for about 10 minutes until it is lightly golden.

   

2. In a saucepan, combine water, sugar, and corn starch. Bring this mixture to a boil while stirring frequently until it thickens. Take a small amount of the heated mixture and stir it into the egg yolks to temper them, then pour the egg yolks back into the saucepan. Stir constantly. Add the remaining salt, butter, lemon juice, and lemon zest to the mixture until everything is well combined.

   

3. Pour the lemon filling into the prepared crust. In a clean bowl, whip the egg whites with 1/8 tsp of salt until soft peaks form. Gradually add the sugar to the egg whites while continuing to whip until the mixture is glossy and holds stiff peaks. Spread the meringue over the lemon filling, using a spatula to create peaks. Bake the pie for 10 to 15 minutes until the meringue is golden brown.

4. Optionally, garnish with fresh lemon thyme leaves before serving.

How to Serve Lemon Meringue Pie with Lemon Thyme Meringue

Slice the pie into wedges and serve chilled or at room temperature. The creamy lemon filling pairs well with the fluffy meringue, offering a delightful experience in every bite. Enjoy this pie as a stand-alone dessert or with a dollop of whipped cream for an extra special treat.

How to Store Lemon Meringue Pie with Lemon Thyme Meringue

To store the pie, cover it loosely with plastic wrap or aluminum foil. Keep it in the refrigerator for up to two days. Avoid freezing it as this may change the texture of the meringue. It is best enjoyed fresh, so try to finish it within a couple of days for the best flavor and texture.

Tips to Make Lemon Meringue Pie with Lemon Thyme Meringue

• Make sure to whisk the egg whites in a clean, dry bowl to ensure they whip properly.
• Gradually adding the sugar helps create a smooth meringue.
• Don’t skip the lemon thyme; it adds a beautiful and unique flavor that complements the pie.
• If you want a perfectly smooth filling, make sure to strain the lemon mixture before pouring it into the crust.

Variation

If you prefer a different crust, consider using a traditional pie crust instead of graham cracker crust. You can also experiment with different herbs in the meringue, such as basil or mint, for another flavor twist.

FAQs

Can I use bottled lemon juice instead of fresh?
While bottled lemon juice can be used, fresh lemon juice provides a much brighter and more vibrant flavor in the pie.

What should I do if my meringue weeps?
Weeping meringue can happen if there’s too much moisture. Ensure your egg whites are whipped properly and try to serve the pie as soon as it cools.

Can I make this pie ahead of time?
Yes, you can make the pie up to one day in advance. Store it in the refrigerator, but it’s best to enjoy it fresh to appreciate the meringue’s texture.

Lemon Meringue Pie with Lemon Thyme Meringue

A delightful dessert that balances sweet, tangy, and herbal flavors with a bright lemon filling and fluffy meringue.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the crust

• 9 whole graham crackers
• 5 tbsp unsalted butter, melted
• 1/3 cup brown sugar, lightly packed
• 1/4 tsp baking salt

For the filling

• 1 1/2 cups water
• 1 cup sugar
• 3 tbsp corn starch
• 6 large egg yolks
• 1/4 tsp baking salt
• 4 tbsp unsalted butter
• 3/4 cup freshly squeezed lemon juice
• 1 tbsp lemon zest

For the meringue

• 6 large egg whites
• 1 1/2 cups sugar
• 1/8 tsp baking salt
• 2 tbsp fresh lemon thyme leaves (optional) For garnish

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. Crumble the graham crackers in a bowl and mix with melted butter, brown sugar, and a pinch of salt.
3. Press this mixture into a pie pan to form the crust and bake for about 10 minutes until lightly golden.

Filling

1. In a saucepan, combine water, sugar, and corn starch. Bring to a boil while stirring frequently until thickened.
2. Take a small amount of the heated mixture and stir it into the egg yolks to temper, then pour yolks back into the saucepan.
3. Stir constantly, then add remaining salt, butter, lemon juice, and lemon zest until well combined.
4. Pour the lemon filling into the prepared crust.

Meringue

1. In a clean bowl, whip the egg whites with 1/8 tsp of salt until soft peaks form.
2. Gradually add the sugar while continuing to whip until glossy and holds stiff peaks.
3. Spread the meringue over the lemon filling, creating peaks, and bake for 10-15 minutes until golden brown.
4. Garnish optionally with fresh lemon thyme leaves before serving.

Notes

Make sure to whisk egg whites in a clean, dry bowl. Gradually adding sugar helps create a smooth meringue. Don't skip the lemon thyme for unique flavor. Strain the lemon mixture for a perfectly smooth filling.