recipes

LEMON MERINGUE PIE √

Serves 8.

Note: This pie is best served the day it’s made. After cooling thoroughly, keep it in the refrigerator. Slice with a sharp knife dipped in hot water. You can make your own superfine sugar by whirring granulated sugar in a food processor or blender for 1 minute. (Drape with a dish towel to contain any sugar dust.) Recipe adapted from “The Joy of Cooking.”

For the cornstarch paste:

• 1 tbsp. cornstarch

• 1/3 c. water

 

For the crust:

• Homemade or pre-made pie crust for 9-in. pie

 

For the filling:

• 2 to 3 tsp. grated lemon zest (from 2 lemons)

• 1/2 c. strained lemon juice (from 2 to 3 lemons)

• 4 egg yolks

• 1 1/4 c. sugar

• 1/3 c. cornstarch

• 1/8 tsp. salt

• 1 1/2 c. water