Whole pie:
Recipe: https://altonbrown.com/recipes/perfect-lemon-meringue-pie-reloaded/
Very very good. Crust came out too tough but almost certainly my fault.
this post was submitted on 14 Jun 2023
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Really good! The filling set beautifully, the merengue was pleasantly stiff. Very lemony, not too tart.
The crust was too tough/chewy though. I'm not sure where I went wrong exactly, but I'm 0/3 on pie crusts so far. All different recipies. Those things are delicate beasts. But it wasn't too much of a distraction from the great flavors.
Wish I had a propane torch to brown the merengue, but ah well.
My go-to method is this one. I say "method" because steps 3 and 4 on that page were what finally got my crusts not to be as tough.
I also use chilled vodka instead of water, as described and explained here, but honestly I think the clump-then-fold method from my first link above has more of an impact than my choice of solvent.