Lemon meringue pie with marshmallow meringue from BraveTart: Iconic American Desserts (page 153) by Stella Parks

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Notes about this recipe

  • Kinhawaii on May 29, 2019

    Very yummy but I did have some problems. My 8 pasteurized egg whites were a little short of a cup, so decreased the rest of the meringue slightly. Made a beautiful high pie but did have some weeping not sure from where. Next time I will weigh all that I can since the recipe does say it needs precision. My Williams Sonoma metal pie dish has a different slope or something from the pyrex ones I usually use because it was difficult to get the pieces out with such a high pie. In the struggle, the meringue started separating from the lemon bottom. I refrigerated the bottom for a few hours before I applied the meringue, but maybe it would have been better sooner?

  • anya_sf on November 26, 2017

    I couldn't believe this used 8 (!) egg yolks, but at least the meringue used all 8 whites. I was nervous about heating the whites for the meringue, but actually it was straightforward - just required some patience and lots of temperature taking. I loved that it did not require a special double boiler. I used the roasted sugar from baking the pie crusts in the meringue, and the optional rose water, thinking that might add some flavor. I'm not sure if it did, but I liked this meringue better than any I've made before. This pie is so impressive due to the height of the meringue. My guests said this was the best lemon meringue pie ever. Leftovers still tasted great a few days later.

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