Classic lemon meringue pie: even the name sounds a bit intimidating. Meringue is a classic technique by which egg whites are whipped using several various methods, all yielding delicious, marshmallow-like clouds to adorn our favorite custards, curds, and cream pies.
Surprisingly, when experimenting (even once exploding a glass double boiler), I found that when enough sugar is involved whipped egg whites—which according to common knowledge should be handled with delicacy, are pretty darn stable—that air really isn’t going anywhere.
When I create a recipe with shortcuts I must first master the original and discover any flaws. I’m the girl forever standing against group-think. If a recipe is great or standard, why? Are there ways to improve the process, taste, and experience of making something? In a world where everyone has a recipe for everything, I like to make sure I’ve made a better, different, simple take on a classic.
Enter my lemon meringue. I wanted a custard that was far from the diner gel many people think of, and honestly I didn’t want to make a separate curd that might need to be pushed through a mesh sieve. I like to mix and pour and bake. Several recipes were too eggy. I don’t want to taste any egg while I’m eating lemon meringue pie, though egg is a major ingredient. Then, I remembered my good friend sweetened condensed milk. A classic key lime pie is simply made of eggs, condensed milk, and key lime juice. I’m in love with that texture! So I baked a butter shortbread-like crust, followed key lime pie’s lead, and a star was born.
I cut out further steps and topped it with billows of stable meringue. I think we could all use more stability in our lives. This meringue is like an old friend. I can’t be bothered with piping or fussing. I need rustic, simple swoops and plops. I don’t fancy the taste of butane, so I skip the blow torch and allow this tart a trip under the broiler. It’s best chilled the next morning, served out of a mug alongside a cup of hot coffee for breakfast.
If you'd prefer a cookie-crumb crust, here's how to do it. You'll need: 2 cups crushed crackers or cookies, 2 tablespoons granulated sugar, and 1/4 to 1/2 cup melted butter (may need more depending on the main ingredient used). Mix all ingredients well. Press into the bottom and up the sides of a tart pan or pie plate. Bake in a 350°F oven for 15 minutes. Then, continue with the recipe from step two. —Danielle Kartes
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