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Lemon Meringue Pie with Caramelized Pecans and Sea Salt Crust

2023-02-20 - Written by: Emily J. Miller

dessert lemon meringue caramel pecan sea salt

Lemon Meringue Pie with Caramelized Pecans and Sea Salt Crust

A twist on the classic lemon meringue pie, featuring a crunchy sea salt crust and caramelized pecans.

Lemon Meringue Pie with Caramelized Pecans and Sea Salt Crust

Servings

8-10 people

Ingredients

For the Crust

  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, chilled and cut into small pieces
  • 1 tablespoon flaky sea salt

For the Filling

  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup cornstarch
  • 1/2 cup unsalted butter, melted
  • 2 teaspoons grated lemon zest

For the Meringue

  • 3 large egg whites
  • 1 cup granulated sugar

For the Topping

  • 1/2 cup caramelized pecans (see note)
  • 1 tablespoon flaky sea salt

Instructions

Make the Crust

  1. Preheat oven to 375°F (190°C).
  2. In a medium bowl, whisk together flour, sugar, and salt.
  3. Add butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
  4. Sprinkle sea salt over the top of the dough and gently mix in.
  5. Press the dough evenly into the bottom and up the sides of a 9-inch pie dish.

Make the Filling

  1. In a large bowl, whisk together egg yolks, sugar, lemon juice, and cornstarch until well combined.
  2. Stir in melted butter and lemon zest.
  3. Pour filling into prepared crust.

Make the Meringue

  1. Beat egg whites and granulated sugar until stiff peaks form.
  2. Spread meringue over the filling, making sure to seal the edges of the meringue to the crust.

Bake and Top

  1. Bake for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for an additional 25-30 minutes, or until meringue is golden brown.
  2. Remove from oven and sprinkle with caramelized pecans and flaky sea salt.

Notes

  • To caramelize pecans, heat 1/4 cup of granulated sugar in a skillet over medium heat, stirring constantly, until it turns golden brown and develops a nutty aroma. Add 1/2 cup of chopped pecans to the skillet and stir until they are evenly coated with the caramelized sugar.
  • Store leftover pie in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.