Lemon Meringue Pie Recipe New York Times

Brown lightly at 350 degrees.

Lemon meringue pie recipe new york times. The new york times archives. Continue beating until stiff. Add butter and pulse until the mixture resembles coarse bread crumbs then add egg yolks and pulse until the dough comes together.

You could also skip the decorative triangles for a more classic look in which case you only need to prepare dough for a. Fresh lemon pie covered with thick golden tipped meringue ranks first in popularity among all homemade one crust pies. This vibrant pie is especially tart due in part to the high quantity of lemon juice but also due to the fact that it has no meringue use fresh squeezed lemon juice for the brightest flavor serve it with lightly sweetened whipped cream to temper the tartness if you like.

Danny ghitis for the new york times this adaptation of alice waters s lemon meringue pie came to the times in a 1987 article in the sunday magazine. A cloud of toasted meringue atop a pool of buttery and bright lemon curd in a. Beat in sugar a little at a time.

In the bowl of a food processor place flour confectioners sugar and salt and quickly pulse to combine. It takes a little time but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of.