Kalamansi Meringue Pie

Preparation info
  • Makes


    9 Inch Tart
    Appears in
    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.


    For the crust


    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