Kalamansi Meringue Pie

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Preparation info

  • Makes

    One

    9 Inch Tart

    Appears in

    Memories of Philippine Kitchens

    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    When I was in the Philippines I always dreamt of tasting the best American lemon meringue pie, but when I arrived in the United States I could never find a good one. Our version uses kalamansi lime curd instead.

    Ingredients

    For the crust

    Method

    1. On a lightly floured work surface with a lightly floured rolling pin, roll the dough into a 14-inch circle about ⅛ inch thick. Transfer to a 10-inch tart pan with a removable bottom, pressing the dough into the pan. Trim away excess dough from the edges of the pan. Cover the tart with plastic wrap and refrigerate for at least 1 hour or overnight.
    2. While the doug