Lemon meringue pie
Pies
In this recipe for classic lemon meringue pie a quick stovetop filling, packed full of zingy lemon zest and a bit of butter for richness is topped with luxurious swiss meringue. I prefer swiss meringue, which is made by cooking the egg whites and sugar over a double boiler, in this recipe because it very stable. There’s nothing more sad than a fallen meringue. <br />This recipe makes a very generous amount of meringue, if you’d like a more moderate amount try 3 egg whites and ? cup sugar or 4 egg whites and ¾ cup sugar. <br />
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