Lemon Meringue Pie

Notes

• Apply meringue while curd is still relatively warm, to promote adhesion.

Ingredients

• One 9” pie crust, blind-baked and cooled to room temperature
• One batch lemon curd
• One batch Swiss meringue

Steps

1. Prepare the curd and pour directly into the pie crust. Cover with plastic wrap pressed directly against the surface of the filling. Refrigerate while you make the meringue.
2. Remove the plastic wrap from the pie and gently mound the meringue on top of the filling.
3. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. This will seal in the filling and help prevent weeping.
4. Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes.
5. Refrigerate the pie until the filling is completely cool and set, about 4 hours.

Source

https://www.foodnetwork.com/recipes/food-network-kitchen/classic-lemon-meringue-pie-5608977