Hello, friend.
This recipe for
deep dish lemon meringue cream pie is everything.
The crust is warm, buttery, and flaky while the filling is chilled with the
perfect balance of creaminess and lemony flavor. With a lightly toasted Italian
meringue on top, it makes for a delectable summertime
dessert. Truth be told, I made this pie a while back (ie. around the end of June) and have finally gotten around to posting it. Lemon meringue pie is one of
my Grandma Cooley’s favorite desserts ever. Her lemon meringue pies are to die
for. When she made hers, the crust is warm and flaky while the curd filling is
silky smooth and finished off with a dollop of meringue that seems to float on
top of the pie like little edible clouds. I knew I wanted to develop a version of my own. I had aspirations of making mine deep dish because…why not?
