This pie is a twist on the classic lemon meringue pie—a light alternative to more traditional orange and vanilla cream versions. The buttery, flaky crust provides just enough crunch and is crisp all over from being blind baked before filling.
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Though some recipes call for baking the meringues and then slipping them into the custard, I follow the more traditional route and poach them. A bite reveals that these islands are rather more like clouds.