Lemon Meringue Pie with Lemon Thyme Meringue

Lemon meringue pie with it's gorgeous toasted top is a classic. A little lemon thyme amps up the flavor in this recipe.

📝 Ingredients

• 9 whole (140g) graham crackers
• 5 tbsp (70g) unsalted butter, melted
• 1/3 cup (67g) brown sugar, lightly packed
• 1/4 tsp Baking Salt – Diamond Crystal Salt Co. Fine Kosher Baking Salt
• 1 1/2 cups (350ml) water
• 1 cup (200g) sugar
• 3 Tbsp corn starch
• 6 large egg yolks
• 1/4 tsp Baking Salt – Diamond Crystal Salt Co. Fine Kosher Baking Salt
• 4 Tbsp (57g) unsalted butter
• 3/4 cup (177ml) freshly squeezed lemon juice
• 1 Tbsp lemon zest
• 6 large egg whites
• 1 1/2 cups (300g) sugar
• 1/8 tsp Baking Salt – Diamond Crystal Salt Co. Fine Kosher Baking Salt
• 2 Tbsp fresh lemon thyme leaves (optional)

👨‍🍳 Instructions

1. 1--- Crust ---
2. 2Preheat oven to 350°F/180°C.
3. 3In a food processor, grind the graham crackers, butter, brown sugar, and Baking Salt together until it is fine crumbs.
4. 4Dump it into a 9-Inch (23cm) Pie Dish and press the mixture into an even crust. Use the bottom of a glass to press firm.
5. 5Bake for about 10 minutes, until set and toasted. Allow to cool.
6. 6--- Lemon Filling ---
7. 7In a large, heavy saucepan, whisk together the water, sugar, corn starch, yolks, and Baking Salt. Cook over medium heat, whisking constantly, until the mixture thickens and boils for 2 minutes.
8. 8Remove the pan from the heat and stir in the butter until incorporated, then whisk in the lemon juice.
9. 9Strain the lemon mixture into a bowl and stir in the zest.
10. 10Pour the mixture into the prepared pie shell and bake for 10 minutes.
11. 11Allow the pie to cool to room temperature on a cooling rack. Place in the refrigerate and chill for at least 1 1/2 hours or overnight. If refrigerating overnight, cover the pie filling with plastic wrap once it is fully chilled.
12. 12--- Meringue ---
13. 13Once the pie is fully chilled, in a large metal bowl whisk to combine the sugar and egg whites. The mixture will be very thick and grainy.
14. 14Put 1 inch / 2.5cm of water in the bottom of a medium saucepan and bring to a gentle simmer over medium-low heat. Place the bowl with the egg mixture over the simmering water and stir the mixture with a rubber spatula until the sugar is completely melted. Brush down the sides of the bowl with the spatula to make sure all the sugar is melted. Feel the mixture between your fingers to check for graininess. Once all the sugar has melted and the mixture is smooth, the syrup is hot enough (140°F / 60°C) to be safe to consume.
15. 15Pour the heated mixture into the bowl of a stand mixer fitted with the whisk attachment, add the Baking Salt, and beat on medium-high speed until the egg foam is light, fluffy, glossy, and the bowl feels just about room temperature.
16. 16Remove from the mixer and use a rubber spatula to gently stir in the lemon thyme leaves. Gently spoon the meringue over the chilled lemon filling. Using a metal decorating spatula, spread the meringue to the edges of the crust, being sure to cover all of the filling, and create decorative swirls in the meringue as you go.
17. 17Use a blow torch to toast the meringue and serve. The meringue can be spread over the pie and toasted a few hours before serving and stored, uncovered in the refrigerator. Use a sharp knife dipped in hot water to slice into the pie.