Thursday night of last week, since I'd had a lunch meet-up with a long-time friend and education colleague, left me ample time to throw together a quick dessert for the three of us: lemon meringue pie. It's a standard recipe but such a satisfying one, with a lemony filling built on the same principles as a key lime pie, but this came with the glorious addition of meringue on top and a homemade butter pie crust underneath. I mean, it was good enough for two pieces each and a wiped-clean pie plate to close out the evening.
"Lemon Meringue Pie," based on a classic and common recipe.
"All-Butter Pie Crust," from King Arthur Test Kitchen of King Arthur Baking. See also "Butter vs. Shortening: The Great Pie Crust Bake-Off," by PJ Hamel of King Arthur Baking. [Published 23 November 2013]
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