Servings: 8 to 10
Homemade lemon meringue pie can’t be beat, but it is notoriously tricky to make. This recipe includes all the secrets for a flaky, crisp crust, a silky but gelled filling, and a billowy meringue that doesn’t weep.
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Make Ahead Tips
Lemon meringue pie is best eaten the day it’s made, but leftovers will keep, loosely tented with aluminum foil and refrigerated, for up to 3 days. Never cover with plastic wrap—too much condensation will form under the wrapping. Do not freeze.
The disk of pie dough will keep for up to 3 days in the refrigerator or 3 months in the freezer. Thaw frozen dough in the refrigerator for at least 12 hours; then let stand at room temperature until pliable.
Have made this one several times, worth the extra effort, picture perfect every time. You will get raves.
I can really only comment on the filling and meringue. The filling was a little too sweet and runny. Next time I would leave out 1/2 the sugar and 1/2 cup of water substituting the lemon juice instead. The meringue was good but too sweet. 5 egg whites seemed about right.I didn't have any lard so I made martha Stewart's all butter crust and it was okay nothing special.
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