Strawberry Lemonade Pie

This summer strawberry lemonade pie recipe, featuring a homemade strawberry compote and lemon meringue filling, tastes just like strawberry lemonade.

• Preparation Time: 40 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 2 hr 5 mins
• Calories: 670 Calories

Ingredients

• 1 cup white sugar
• 1 teaspoon salt
• 2 teaspoons white sugar
• 3 tablespoons white sugar
• 3 tablespoons butter
• 6 egg whites
• 2 tablespoons lemon zest
• 5 egg yolks
• 4 cups hulled and quartered fresh strawberries
• 0.25 teaspoon salt
• 2.5 cups all-purpose flour
• 1.5 cups water
• 0.5 cup lemon juice
• 0.25 teaspoon cream of tartar
• 0.5 cup cornstarch
• 1.3333333730698 cups white sugar
• 0.5 cup cold unsalted butter, cubed
• 0.5 cup cold vegetable shortening
• 0.5 cup ice cold water

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Whisk flour, 2 teaspoons white sugar, and 1 teaspoon salt together in a large bowl until combined; cut in ½ cup cold butter and shortening until mixture resembles coarse crumbs. Add ½ cup ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need, when you squeeze a handful of moistened dough mixture, it should form a ball.

Step 3

Turn out dough onto a lightly floured surface, shape into a ball, divide in half, and flatten into 2 discs. Wrap discs in plastic wrap; refrigerate, at least 1 hour.

Step 4

Roll out 1 piece dough to fit a 9-inch pie plate; reserve remaining 1 piece dough for another use. Prick crust bottom with a fork; line crust bottom and up sides with parchment paper or aluminum foil and add layer of pie weights or dried beans. 

Step 5

Bake in the preheated oven until crust edge is golden, 15 to 20 minutes. Carefully remove parchment or foil and weights or beans; continue baking until crust sets, 15 to 20 minutes more. Reduce the oven temperature to 300 degrees F (150 degrees C).

Step 6

Meanwhile, combine strawberries, 1 cup white sugar, and ½ cup lemon juice in a saucepan over medium heat; cook until strawberries render down, 10 to 20 minutes. Off heat, set aside compote.

Step 7

Whisk 1 ½ cups water, 1 ⅓ cups white sugar, cornstarch, and ¼ teaspoon salt together in a saucepan until dissolved. Transfer ¼ cup cornstarch slurry to a bowl; set aside. Heat remaining cornstarch slurry over high heat until mixture turns clear and thickens, about 5 minutes. Whisk in egg yolks, ½ cup lemon juice, 3 tablespoons butter, and lemon zest until butter is melted, about 3 minutes more. Add reserved cornstarch slurry, 1 tablespoon at a time, until filling thickens again.

Step 8

Pour hot filling into pie crust; cover with strawberry compote.

Step 9

Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer on high speed until bubbles start to appear; add cream of tartar and continue to beat on high speed until soft peaks form. Reduce speed to medium; gradually add 3 tablespoons white sugar until fully integrated. Continue beating on high speed until stiff peaks form.

Step 10

Cover pie with meringue to fully seal in filling.

Step 11

Bake in the preheated oven until meringue is firm and lightly browned, about 45 minutes. Toast meringue peaks using a blowtorch until dark brown.