Lemon Meringue Pie with Flaky Cream Cheese Pie Crust

Lemon Meringue Pie, adapted from The Gourmet Cookbook, with Rose Levy Beranbaum’s Flaky Cream Cheese Pie Crust, as published in The Washington Post

The Gourmet Cookbook boasts this recipe is “the best” of all the lemon meringue pies they developed over the years (RIP, Gourmet), so when I wanted to make a lemon meringue pie for a birthday celebration (the guest of honor’s favourite), I had to try this one.  The link I provide isn’t the same as the pie recipe I used that is published in the book, but it’s close enough.  It only differs in that the book’s recipe makes about 50 percent more meringue (and in my opinion, you can never have enough meringue – in fact, I would eat a meringue-meringue pie.)  If you are compelled to try making the book’s recipe, follow the recipe in the link above, but to the meringue, add 2 more egg whites (6 total) and an extra 1/4 cup of sugar (3/4 cup total.)

This pie crust recipe makes enough for a double-crust pie, so you will only need half of what this recipe makes.  Wrap the extra disc of pie dough tightly in plastic wrap, stick it in a freezer-safe bag, and keep it in the freezer for the next time you make a pie.


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