Once again this year it worked well to observe National Lemon Meringue Pie day by making a dandy lemon meringue pie, nestled down into a homemade all-butter pie crust, topped with a high-flying meringue, given just enough golden-browning, and served up after a decent interval following supper on Thursday a week ago. This basic recipe is always a winner in my book.
"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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