Lemon Meringue Pie

Page 178

Cuisine: North American | Course Type: Pies and Tarts

(1 review)

View photos (2)

Tags: lemon Rose Levy Beranbaum lemon meringue pie

Recipe Review

Made this Lemon Meringue Pie for houseguests last week, and they all declared it was the best they'd ever had. I have to say, I agree- the filling layer is deep (perfect recipe for a deep dish pie plate), lemony and just a bit creamy. It is not as intense as a lemon curd, but perfectly balanced with the crust and meringue. I used the flaky cream cheese crust, my favorite.

Use a Saucepan
After a few bakers had trouble with the filling not setting, Ms. Beranbaum posted a change to the recipe on her website: make the filling in a saucepan (instead of a double boiler) and be sure to bring it to a full boil. I did this and had no problems.

The other important point is to fully anchor the meringue onto the crust so it won't shrink. I made the Italian meringue and had no trouble with it, but it was harder to cut cleanly after a night in the fridge.

I think the meringue quantity in the recipe is probably just right- it seemed like it was high enough as I was piling it on, so I didn't use all that the recipe made. But after baking mine seemed a little short so I probably should have used it all after all.

(3) useful  

Comments

Peckish Sister - 12th November 2011
Nice review, I am always a little nervous when baking lemon meringue pie. Beautiful photos too. Thanks for posting the correction from the web site.

RoseBeranbaum - 12th November 2011
your meringue design is exquisite! i'm so glad you knew about the change to the filling and the necessity to bring it to a boil. this is probably my no. 1 fav pie--i must make it again soon--i really miss it!

lovesgenoise - 13th November 2011
Peckish Sister, thanks so much for the kind words! :)

Rose, I'm so glad you like my pie- thanks so much for a wonderful recipe!

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