Strawberry Lemonade Pie

This lemon meringue pie filled with a homemade strawberry compote tastes like strawberry lemonade - perfect for summer.

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

Ingredients

• 1 cup white sugar
• ¼ teaspoon salt
• 1 ½ cups water
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon cream of tartar
• 2 teaspoons white sugar
• 3 tablespoons white sugar
• 3 tablespoons butter
• ½ cup cornstarch
• 6 egg whites
• 1 ⅓ cups white sugar
• 2 tablespoons lemon zest
• ½ cup lemon juice
• 5 egg yolks
• ½ cup cold unsalted butter, cubed
• ½ cup cold vegetable shortening
• ½ cup ice cold water
• 4 cups hulled and quartered fresh strawberries

Recipe Instructions

Step 1

Preheat the oven to 300 degrees F (150 degrees C).

Step 2

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

Step 3

Whisk flour, sugar, and salt together in a large mixing bowl for the crust until well combined. Add butter and shortening and mix until pea-sized crumbs form. Drizzle in water 1 tablespoon at a time and gently mix until dough starts to come together. Turn dough onto a lightly floured surface and pack into a ball. Cut dough in half and flatten into 2 discs. Cover each tightly with plastic wrap and refrigerate for at least 1 hour.

Step 4

Roll out 1 piece of dough to fit a pie pan, reserving the second piece for another use. Prick the bottom using a fork to prevent bubbles. Line dough with parchment paper or aluminum foil, making sure to cover bottom and sides. Fill crust with pie weights, dried beans, or dry rice to weigh it down.

Step 5

Bake crust in the preheated oven until golden brown and cooked through, 15 to 20 minutes.

Step 6

Remove crust from the oven, leaving oven on. Remove pie weights and liner and return crust to the oven. Bake 15 to 20 minutes more.

Step 7

Meanwhile, combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until strawberries are rendered down, 10 to 20 minutes. Remove from heat.

Step 8

Whisk water, sugar, cornstarch, and salt together in a saucepan until dissolved. Reserve 4 tablespoons of cornstarch slurry in a bowl. Heat the saucepan over high heat until mixture turns clear and thickens, about 5 minutes. Add egg yolks, lemon juice, butter, and lemon zest and whisk until butter is melted, about 3 minutes more. Add reserved slurry 1 tablespoon at a time until filling mixture is thick again.

Step 9

Pour hot filling into baked pie crust. Cover filling with strawberry compote.

Step 10

Place egg whites in a large mixing bowl and beat using an electric mixer on high speed until bubbles start to appear. Add cream of tartar and continue to mix on high speed until soft peaks form. Reduce mixer speed to medium and add sugar slowly until fully integrated. Return mixer to high speed and mix meringue until stiff peaks form.

Step 11

Cover pie with meringue fully to seal in all filling.

Step 12

Bake pie in the preheated oven for 45 minutes until meringue topping is firm and lightly browned. Remove from oven and use a blow torch to toast the peaks to a dark brown.