Mile-High Lemon Meringue Tart
After a deep dive into my ideal pie meringue, it’s time for a recipe that truly showcases its creamy, towering goodness. And what better vehicle than the iconic lemon meringue pie?
I’ve made several iterations of lemon meringue pie over the years and this is my favorite. OK, technically it’s a tart — sorry purists, hear me out!
I feel that a crisp pastry adds some welcome texture to an otherwise creamy and soft experience; and this particular one is so easy to make (melted butter + no chilling or pie weights required!). It also remains wonderfully crisp for several days in the fridge. I’ve added some rye flour and poppyseeds for a little extra boost of flavor, but you can use 100% all purpose flour and omit the poppyseeds if you don’t have them on hand.
The filling is adapted from my favorite lemon bar by Cook’s Illustrated. I tweaked it to be a little extra tart to perfectly contrast the billowy meringue.
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