Aside from thrifting and taking care of our adorable new baby chicks at home, I’ve spent many of my weekends whipping up treats. Today, I’m sharing a favorite recipe of mine that’s easy, bright, and perfectly on season.
Crunchy butter, brown sugar, cinnamon and cookie crust.
Smooth, tangy lemon filling.
Toasted peaks of fluffy meringue topping.
That’s right. We HAVE to celebrate pi(e) day and the upcoming spring and Easter seasons with a classic lemon meringue pie (with a stroopwafel twist of course). I brought this pie into the office a few weeks ago and the team devoured it. So let’s dive in!
Ingredients
For Pie Crust
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2 cups Dutch Waffle Company No Bake Stroopwafel Pie Crust (either the Original or Gluten Free version is fine!)
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6 tbsp unsalted butter
For the Lemon Filling
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1 cup granulated sugar
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1/4 cup cornstarch
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1/8 teaspoon salt
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1 1/2 cups water
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4 large egg yolks (save the whites for meringue)
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1/3 cup fresh lemon juice (about 2-3 lemons)
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1 tablespoon lemon zest
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2 tablespoons unsalted butter
For the Meringue Topping
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4 large egg whites
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1/4 teaspoon cream of tartar (or 1/2 teaspoon lemon juice)
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1/2 cup granulated sugar
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1/2 teaspoon vanilla extract
How to Make Lemon Meringue Pie with Stroopwafel Crust
Step 1: Prepare the Pie Crust
1. Melt 6 tbsp of unsalted butter
2. Combine melted butter with 2 cups of No Bake Stroopwafel Pie Crust
3. Press the combined mixture into a 9” pie pan with a fork or spoon.
That’s it! You don’t need to bake this crust.
Step 2: Make the Lemon Filling
1. Cook the Base: In a saucepan, mix sugar, cornstarch, salt, and water. Cook over medium heat, whisking constantly until thick.
2. Temper the Eggs: Whisk egg yolks in a bowl. Slowly add some hot base mixture to the yolks, whisking to prevent scrambling. Return to the saucepan.
3. Add Lemon & Butter: Stir in lemon juice, zest, and butter. Cook for another minute, then pour into the crust. You absolutely want to use fresh lemon juice here–the flavor is so much better than if you buy pre-squeezed lemon juice from the store!
Step 3: Make the Meringue & Bake
1. Whip the Egg Whites: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until glossy stiff peaks form. Mix in vanilla.
2. Top the Pie: Spread meringue over hot filling, sealing the edges to prevent shrinking.
3. Bake: Bake at 350°F for 12-15 minutes (until golden brown).
4. Cool Completely: Let the pie cool in the refrigerator for at least 3 hours before slicing.
Share Your Recipes with the DWC Community!
To me, the best part about baking is sharing my creations with others. Just taking a moment to enjoy a slice of pie and cup of coffee with my employees sets a wonderful tone for the workweek. As part of that culture of sharing and reciprocity, we love to share recipes from our customers here on the blog, in our newsletter, and on social media. If you make this recipe or another recipe with our Stroopwafel Pie Crust that you’d like to share, DM us your pictures and recipe on social media!