Einkorn Lemon Meringue Pie

Makes one 9-inch pie

Recipe Tags


For the crust:
  • 1½ cups (180 g) jovial All-Purpose Einkorn Flour, plus more for dusting
  • ½ teaspoon fine sea salt
  • 7 tablespoons (98 g) cold unsalted butter, cut in ¼-inch cubes
  • 3 tablespoons ice water
  • 2 pounds dried beans, for blind baking the crust
  • 1 large egg
For the meringue:
  • 5 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • ½ cup granulated sugar
For the filling:
  • 5 large egg yolks
  • 1 cup (200 g) granulated sugar
  • 3 tablespoons jovial All-Purpose Einkorn Flour
  • 3 tablespoons cornstarch
  • ¼ teaspoon fine sea salt
  • 1¼ cups (295 g) water
  • ½ cup (130 g) fresh squeezed lemon juice
  • Zest of two lemons
  • 3 tablespoons unsalted butter


  1. Make the crust: Pulse the flour and salt in the bowl of a food processor fitted with an S-blade to combine. Add the butter and pulse until the dough is sandy with pea-sized pieces of butter still visible (to mix by hand combine dry ingredients in a large mixing bowl then cut in butter with a pastry cutter).
  2. Add the water and pulse until the dough just comes together. Form the dough into a disc, wrap in plastic wrap and let chill in the refrigerator for 20 minutes.
  3. Place the dough on a lightly dusted work surface. Dust the top of the dough and your rolling pin with flour. Roll the dough into a 12-inch circle, lifting and turning the dough with each roll.
  4. Place the dough into a standard 9-inch pie dish. Gently fit the dough into the bottom and sides. Fold and tuck under the overhanging dough toward the rim of the dish. Crimp the edges of the pie with your fingers.
  5. Loosely cover the crust with plastic wrap and place in the refrigerator to rest for 30 minutes.
  6. Place a baking sheet on the bottom rack of the oven. Preheat the oven to 425°F.
  7. Pierce the bottom and sides of the crust with the tines of a fork to prevent air pockets from forming.
  8. Line the crust with a double thickness of parchment paper, covering the bottom of the pan to the edges. Fill with the dried beans, using enough beans to cover the bottom and partly up the sides. This will ensure the crust holds its shape while baking.
  9. Place the pie plate on the preheated baking sheet and reduce the temperature to 400°F. Bake for 15 minutes until the crust begins to turn golden. Remove the baking sheet from the oven. Carefully, lift up the edges of the parchment paper and set the beans aside. Return the baking sheet and pie pan back to the oven and bake 6 to 8 minutes until the bottom just begins to color.
  10. In a small bowl, beat together 1 whole egg and a teaspoon of water. Remove the crust from the oven and brush the inside with the egg wash. Bake 3 to 4 minutes until the egg wash is dry and shiny. This will seal the crust and prevent it from becoming soggy. The crust does not need to be completely cooled before filling.
  11. Reduce the temperature of the oven to 350°F.
  12. Make the meringue: In the bowl of a standing mixer fitted with a wire whip or a hand mixer, whip the egg whites and cream of tartar on medium speed until frothy. Add the sugar one tablespoon at a time, gradually increasing the speed to high until they form glossy, stiff peaks. Cover the bowl with a tea towel and keep in a cool place while making the filling.
  13. Make the filling: In a small bowl, whisk the egg yolks together. In a heavy, medium saucepan, sift together the sugar, flour, cornstarch, and salt. Whisk in the water, lemon juice, and zest. Cook over a medium-high heat, whisking until the flour is absorbed and the mixture comes to a boil and begins to thicken. Whisk in the butter until melted, then remove the saucepan from the heat.
  14. Temper the egg yolks by slowly whisking a ½ cup of the sugar mixture into the yolks, then whisk the egg yolk mixture back into the saucepan. Return the pan to the heat and bring to a boil, whisking constantly, cook for 3 minutes. The filling will be smooth and thick.
  15. Assemble the pie: Pour the steaming hot filling into the prebaked pie crust, spreading it evenly across the bottom.
  16. Beat the meringue on high for 15 seconds, then immediately scoop dollops of the meringue on top of the hot filling. (It is important that the filling is very hot, as it will cook the bottom of the meringue and keep it from separating when sliced). Working quickly, spread the meringue to edges of the pie, leaving no gaps along the crust. This will help anchor the meringue to keep it from shrinking when baked.
  17. With the back of a spoon, create swirls and peaks on the surface of the meringue.
  18. Bake for 15 minutes until the meringue is golden brown.
  19. Place the pie on a wire rack and let it completely cool to room temperature, about 2 hours.
  20. Do not slice until completely cooled or the filling may be runny. After it has completely cooled you may place it, uncovered, in the refrigerator until ready to serve.
  21. The pie is best eaten on the same day.

Additional Tips

*The crust can be made a day ahead. Lightly cover with a tea towel or plastic wrap and kept at room temperature. *This crust can also be used for cream or refrigerated pies. Omit the sealing of the crust and extend the second bake time to 15 minutes until the entire crust is lightly browned. Let cool completely before filling.