But there’s a world of fantastic crust types out there ... Try an upside-down lemon meringue pie, where the meringue is the actual pie crust (as in this Roasted Spiced Cranberry Pie).

Food science writer Harold McGee explains that “pie” in medieval England referred to “a dish of any sort — meat, fish, vegetable, fruit — enclosed in pastry. The word had less to do with doughs than ...

"Most lemon meringue pie recipes call for a common meringue. Out of the three types of meringue, Italian is the most stable and least likely to "weep." She can use a Swiss meringue and that is ...

you can use these same steps to make curd from other types of fresh citrus. Wasn't that lemon curd easy? And now, check out this pie shell. It is completely cool and ready to use. So let me show ...

Baking a successful lemon meringue pie 'goes back to having a great basic recipe,' says author Donna Hay You can save this article by registering for free here. Or sign-in if you have an account.