Nearly a dozen eggs make up the filling and topping for this The Gramercy Tavern Cookbook lemon meringue pie. This yields a custardy, yolky-sweet core and clouds of fluffy meringue. It's the perfect palate cleanser for heavy holiday suppers.
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New Orleans may be best known around these parts for beignets and King Cake, but when it comes time to celebrate your birthday in the Big Easy, it's the Doberge Cake (that's pronounced DOUGH-bash for the folks at home), a layered cake with lemon and chocolate that steals the show.
When a slice of lemon meringue pie seems like just a little too much, consider this tart as an alternative. With the same buttery crust, filled with an intense Meyer lemon curd and topped with just enough bruleed meringue, it's a moderate and elegant way to enjoy the bright flavor of Meyer lemon.