To Use in a Meringue Pie

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Published 2022

Blind-bake a traditional pie pastry until fully cooked through.
Make the curd and pour into the prepared crust. Place a piece of plastic wrap right on top of the curd to prevent a film from forming. Set aside to cool.
Make the meringue.
Add the meringue to the curd. If it hasn’t cooled completely, that is okay, but do not add when the filling is very hot. Make sure you seal it all the way to the crust of the pie to prevent shrinking.
Place in the oven at 425°F/220°C for 4–5 minutes until the meringue is lightly toasted.
Allow to cool completely at room temperature, then refrigerate for at least 3 hours before serving. If you refrigerate while still warm, it may start weeping.

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