Fake it till you bake it – lemon meringue pie

Tonight we’re attending a friend’s annual St. Patrick’s Day dinner and I’ll be damned if I show up empty handed.

This week, I’ve been feeling a little rough, so rather than baking a pie from scratch, I got some help from the grocery store.

All you need is:

  • pre-made crust (lightly baked and left to cool before adding the filling)
  • 2 large eggs (yolks for filling, whites for meringue)
  • Lemon filling (I like to add  about 3 tbsp of real lemon curd to the Shirriff while its warming on the stove)
  • 1/4 cup of sugar to whip up a light and fluffy meringue (electric mixer recommended)

Voila!  In about 30 minutes you have a freshly baked pie to bring to a party.


In another post I’ll show a real pie from scratch, but for this week, you get fake it till you bake it


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