I'm not sure how I had never made a lemon meringue pie before this, but I'll be making more of them.The pie starts with a crust (rolled as always between sheets of waxed paper to keep my counter clean):
The filling is a homemade lemon curd made with lots of fresh lemon, both the zest:
And plenty of juice:
This is cooked and whisked from this state:
Until is is properly thickened, and then poured into the pre-baked crust and refrigerated:
A quick meringue and toasting, and it's done!
The filling is a homemade lemon curd made with lots of fresh lemon, both the zest:
And plenty of juice:
This is cooked and whisked from this state:
Until is is properly thickened, and then poured into the pre-baked crust and refrigerated:
A quick meringue and toasting, and it's done!
I love love love lemon meringue pie. It may be one of my favorites. My mom used to make it when we were kids, so I think I instinctively associate it with home. Yours looks terrific.
ReplyDeleteoh good - that means I'll get to make more when you wander back towards nyc!
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