lemon meringue pie w/thyme shortbread {in jars}

I made this colorful dessert for the Everyday Photographer Workshop last April and it was DIVINE.

© Tina Vega Photography // lemon meringue pie {recipe to be posted this weekend!}

The thyme shortbread crust was the perfect base for the rich lemon filling.

© Tina Vega Photography // lemon meringue pie

The printable recipe is below.

Lemon Meringue Pie w/Thyme Shortbread {in jars}

Yield: 10 servings


  • Crust:
  • 8 tablespoons unsalted butter, softened
  • 1/2 cup sugar
  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoons fresh thyme
  • Filling:
  • 2 cups sugar
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups water
  • 1 cup fresh lemon juice (about 4 lemons)
  • Grated zest of 4 lemons
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 8 large egg yolks, beaten
  • Meringue:
  • 8 large egg whites
  • 1/2 cup sugar


  1. Cream together butter and sugar for the crust. In a small bowl, mix together flour, cornstarch, and thyme. Add flour mixture to the butter mixture, blending until well mixed.
  2. Roll out the dough onto a piece of parchment paper, shaping into a log with a diameter that is 1/2-inch smaller than the jars you are using (I used 10 wide-mouth 8-ounce jars). Wrap and refrigerate dough for 2 hours.
  3. Preheat oven to 350 degrees. Slice dough into 1/4-inches and place into bottom of each jar. Put the jars on a large baking sheet (2-inches apart). Bake for 10 minutes or until lightly brown. Remove from oven and set aside.
  4. To make the filling, mix sugar, cornstarch, and salt in a medium saucepan. Add the water, lemon juice, and zest. Bring to a boil over medium heat then stir in butter until melted. Place egg yolks in a heatproof bowl and slowly whisk in 1/2 cup of the hot lemon mixture. Whisk the yolk/lemon mixture into the full pan of egg yolks. Boil again and continue to cook over medium heat until the filling is thick (approximately 5 minutes). Spoon filling into the warm, crust-filled jars.
  5. To make the meringue, beat egg whites in a large bowl until foamy. Add the sugar 1 tablespoon at a time, beating well after each. Beat until stiff peaks form. Spoon the meringue over the lemon filling (use the back of the spoon to create peaks).
  6. Again place the jars 2 inches apart on baking sheet. Bake until golden brown (about 10 minutes). Remove from oven and let cool completely. Refrigerate at least 2 hours before serving. Store in refrigerator.

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