Sweet Lemon Pies:
- Tangy Lemon Tart
- Tangy Lemon Tart Filling
- Double-Decker Lemon Tart
- Lemon Meringue Pie
- Lemon Meringue Pie Filling
Pucker up--it's time to indulge in a refreshing slice of lemon pie. Test Kitchens professionals Rebecca Kracke Gordon and Pam Lolley created two fillings for three citrus pies that are as beautiful as they are scrumptious. In the process, our staff squeezed lots of fresh lemons, but they also found that fresh frozen lemon juice (the kind in the yellow plastic bottle) worked equally well. So grab a fork--bliss is only a bite away.
A perfect meringue is easy when you follow these step-by-step instructions.
- Let egg whites stand at room temperature 30 minutes before beating. A copper, stainless steel, or glass bowl will work best. Beat egg whites and vanilla until foamy. Gradually add sugar, 1 tablespoon at a time.
- Beat egg whites and vanilla until stiff peaks form and sugar dissolves--about 2 to 4 minutes. A high-powered mixer will do the job more quickly than a handheld one.