Well-Fed from the Federal Way Farmers Market: Lemon-lime meringue pie

Lemon-lime meringue pie (makes 9-inch pie, 8 servings)

By Vickie Chynoweth


Lemon-Lime Filling

5 large egg yolks at room temperature, separated 1 1/4 cup

6 tablespoons corn starch

1 cup granulated sugar

1/4 teaspoon salt

1/2 cup Nature’s Work

Lemon Lime White Balsamic Vinegar

2 tablespoons unsalted butter

Flaky Olive Oil Pie Crust

All-purpose white flour

1/2 teaspoon salt

1/3 cup Ancient Trees Greek Extra Virgin Olive Oil

4 tablespoons ice water


5 egg whites at room temperature

1/3 cup sugar


Flaky Olive Oil Crust

1. Preheat oven to 375 degrees.

2. Combine flour and salt in a mixing bowl.

3. Mix Ancient Trees Greek Extra Virgin Olive Oil to the flour mixture until combined. Add ice water and mix with a fork until a ball forms.

4. Place crust dough in the refrigerator for 15 minutes.

5. Place dough between 2 pieces of wax paper. Using a rolling pin flatten out to 12 inches.

6. Take top wax paper off. Invert the pie crust into a pie plate and peel off the wax paper.

7. Place wax paper into pie plate over crust. Fill 2/3 of the way up with pie weights or dried beans.

8. Bake for 15 minutes. Remove was paper and pie weights. Poke the bottom and sides of crust in several places with a fork. Put crust back into oven for 15 minutes or until slightly golden color. Cool completely.

Lemon Lime Filling

1. In a medium saucepan, whisk together all ingredients. Stir constantly on medium heat until thick and bubbling.

2. Pour into baked pie shell.


1. In a large metal or glass bowl, whip egg whites with an electric mixer until foamy. Gradually add sugar while mixing. Mix until stiff peaks form.

2. Spread meringue over pie, sealing the edges at the crust.

3. Bake in preheated oven 350 degrees for 10 minutes or until meringue is golden brown.

4. Turn oven off. Open oven door until the door stays open by itself and cool pie in oven to prevent the meringue from cracking.