By Amanda Frederickson
This pie is like none you've ever had before. The smoked lemon filling is bright, zesty, and perfectly sweet. Baked over applewood, this wood-fired pie will blow your dessert game out of the water.
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|1 1/2 Cup||sugar, divided|
|2/3 Cup||lemon juice|
|1 Tablespoon||lemon zest|
|Pinch of kosher salt|
|All-purpose flour, for dusting|
|1||round of store-bought or homemade pie dough|
|7 Large||eggs, divided|
|1 Tablespoon||heavy cream|
|4 Tablespoon||(1/2 stick) unsalted butter|
|1 Teaspoon||vanilla extract|
When ready to cook, set the Traeger temperature to 165℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
165 ˚F / 74 ˚C
In a medium bowl, whisk together 3/4 cup sugar, the lemon zest, lemon juice, and salt. Pour the mixture into a shallow baking dish and place on the grill grates. Close the lid and smoke for 30 minutes. Remove from the grill and let cool. Increase the Traeger temperature to 350°F.
350 ˚F / 177 ˚C
1 1/2 Cup sugar, divided
2/3 Cup lemon juice
1 Tablespoon lemon zest
Pinch of kosher salt
On a well-floured surface, roll out the pie dough to 1/8 inch thick. Gently drape the dough round into a 9-inch pie dish. Trim and crimp the edges, then freeze for at least 30 minutes.
All-purpose flour, for dusting
1 round of store-bought or homemade pie dough
In a small bowl, beat together 1 egg and the heavy cream. Using a pastry brush, brush the edges of the pie dough with the egg wash. Place a sheet of parchment paper over the pie dough, then a sheet of aluminum foil. Fill the pie dough with pie weights.
7 Large eggs, divided
1 Tablespoon heavy cream
Place the pie dish on the grill grates, close the lid, and bake until the crust is cooked through, 15-18 minutes. Carefully lift away the pie weights, foil, and parchment paper. Close the lid and cook the crust until the edges begin to turn golden brown, about 5 minutes more. Remove the pie crust from the grill and let cool while you make the filling. Leave the Traeger on.
350 ˚F / 177 ˚C
Separate 3 eggs, reserving the whites for the meringue. Add the yolks and remaining 3 whole eggs to a large heat-safe bowl. Pour in the smoked lemon juice mixture and whisk well to combine.
Fill a medium pot with 3 inches of water and bring to a simmer over medium heat. Place the bowl with the egg mixture on top and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, 8-10 minutes. Remove the filling from the heat and whisk in the butter until melted and well incorporated.
4 Tablespoon (1/2 stick) unsalted butter
Pour the lemon filling into the pie crust. Place the pie on the grill grates, and bake until the filling is just set with a slight jiggle in the center, about 20 minutes. Remove the pie from the grill and let cool to room temperature, then refrigerate overnight.
350 ˚F / 177 ˚C
Make the meringue: In a medium pot, combine the reserved egg whites and remaining 3/4 cup sugar. Cook over medium heat until the mixture is warm and the sugar has dissolved, 2-3 minutes.
Carefully pour the egg white mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until white and fluffy and the mixture holds medium peaks, about 5 minutes. Add the vanilla and beat until just incorporated. Transfer the meringue to a piping bag fitted with a closed star tip, if desired.
1 Teaspoon vanilla extract
Pipe or spread the meringue over the top of the pie. Using a kitchen torch or broiler, brown the top of the meringue.
Slice and serve immediately. Enjoy!
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