A great use for all your lemons!
This is not the simplest dessert to make but worth the effort. Start by making the lemon curd for the pie filling. I generally do this the day prior and leave in the fridge overnight, eating spoonfuls to just make sure it tastes ok !
The second step is to make the pie pastry and blind bake it. The key to good pastry is to make sure everything is cool.
Once the pie crust is baked, pour the lemon curd in and even it out then set aside and make the meringue. Spread all over the pie filling and bake until meringue is golden. Let cool for several hours then enjoy! The cool time is important as it gives the filling time to set so it won’t run everywhere!
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