Lemon meringue pie coleslaw is a playful Southern-inspired side dish that swaps the usual vinegar or creamy dressing for a bright, lemony, marshmallow-like sauce. It’s a cross between a classic creamy coleslaw and the filling of a lemon meringue pie, with a sweet-tart dressing that clings to crisp cabbage and is topped with a fluffy, broiled meringue. This version works because the acidity of the lemon cuts through the richness of the mayonnaise and egg whites, creating a balanced, refreshing side that’s equally at home next to fried chicken or on a picnic table.
Ingredients
- 1 medium green cabbage (about 2 lb / 900 g), shredded
- 1 large carrot (about 4 oz / 115 g), grated
- 1/2 cup (120 ml) fresh lemon juice (about 3 lemons)
- 1 tablespoon (15 ml) lemon zest
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 cup (240 ml) water
- 1/2 cup (120 ml) mayonnaise
- 3 large egg whites, at room temperature
- 1/4 cup (50 g) granulated sugar (for meringue)
- 1/2 teaspoon vanilla extract
Instructions
- Place the shredded cabbage and grated carrot in a large bowl. Toss to combine and set aside.
- In a medium saucepan, whisk together the lemon juice, lemon zest, 3/4 cup sugar, cornstarch, and salt. Whisk in the egg yolks and water until smooth.
- Cook over medium heat, stirring constantly with a whisk, until the mixture thickens and comes to a gentle boil, about 5–7 minutes. It should be thick enough to coat the back of a spoon. Remove from heat and let cool for 10 minutes.
- Whisk the mayonnaise into the cooled lemon mixture until fully combined. Pour the dressing over the cabbage and carrot, tossing to coat evenly.
- Transfer the coleslaw to a 9×13-inch (23×33 cm) baking dish or a 10-inch (25 cm) pie pan, spreading it evenly.
- Preheat the broiler on high.
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and vanilla, beating on high until stiff, glossy peaks form, about 2–3 minutes.
- Spoon the meringue over the coleslaw, spreading it to the edges to seal. Use the back of a spoon to create decorative peaks.
- Broil 4–5 inches (10–13 cm) from the heat until the meringue is golden brown, 1–2 minutes. Watch closely to prevent burning.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld and the meringue to set.
Tips
- Substitutions: For a lighter dressing, replace half the mayonnaise with plain Greek yogurt. Use a bag of pre-shredded coleslaw mix to save time, but for the best texture, shred fresh cabbage.
- Common mistake: Don’t overmix the dressing into the cabbage—fold gently to avoid bruising the cabbage. Also, ensure the meringue is spread to the edges to prevent weeping.
- Storage: This coleslaw is best served within 24 hours. The meringue will soften and may weep if stored longer, but it will still be safe to eat for up to 3 days.
- Make ahead: Prepare the coleslaw and dressing a day ahead, but add the meringue and broil just before serving for the best presentation.
Serving Suggestions
Serve this lemon meringue pie coleslaw alongside fried chicken, barbecue ribs, or grilled fish. It also works well as a unique addition to a picnic spread or potluck, where its sweet-tart flavor can stand up to bold dishes. For a complete Southern meal, pair it with cornbread and collard greens.
Variations
- Berry Twist: Fold 1 cup (150 g) of fresh blueberries or raspberries into the coleslaw before adding the meringue for a fruity burst.
- Lime Version: Substitute lime juice and zest for the lemon, and add a teaspoon of lime zest to the meringue for a key lime pie vibe.
- Crunchy Topping: Instead of meringue, sprinkle the top with toasted coconut or crushed graham crackers for a different texture.
- Spicy Kick: Add 1/2 teaspoon of cayenne pepper to the dressing for a sweet-heat contrast.
Storage and Reheating
Refrigerate leftover coleslaw in an airtight container for up to 3 days. The meringue will soften and may weep, but the coleslaw itself remains safe to eat. To restore some texture, you can re-crisp the meringue under the broiler for 1–2 minutes, but do not reheat the entire dish in the microwave, as it will become watery. For best quality, consume within 24 hours.
Frequently Asked Questions
Can I use bottled lemon juice? Yes, but fresh lemon juice gives a brighter flavor. If using bottled, reduce the sugar by 2 tablespoons to balance the acidity.
Why is my meringue weeping? Weeping occurs when the meringue is undercooked or not sealed to the edges. Ensure you spread the meringue all the way to the dish’s edge and broil until golden brown. Also, avoid refrigerating before the meringue has set.
Can I make this without eggs? Yes, you can use a pasteurized egg substitute for the yolks and skip the meringue, or use aquafaba (chickpea liquid) for the meringue. The texture will be slightly different but still delicious.
Is this coleslaw safe for pregnant women? The dressing contains raw egg yolks, which are not recommended for pregnant women, young children, or those with weakened immune systems. Use pasteurized eggs or an egg substitute to make it safe for everyone.
Can I freeze this coleslaw? Freezing is not recommended, as the cabbage and meringue will become mushy and watery upon thawing.
How do I get a fluffy meringue? Ensure the egg whites are at room temperature and free of any yolk. Beat until stiff peaks form, but do not overbeat, or the meringue will become grainy.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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