I had a request for a lemon meringue pie this weekend. I knew what the typical pie tasted like so I wanted to do a variation on it. The filling that I did is lemon chiffon which is lighter and not as tart. It is the standard filling but with whipped cream folded in. It sets up firm as it chills in the icebox. I've never been a big fan of typical meringue on a lemon pie so I went with an Italian meringue. You melt the sugar to soft-ball stage before adding it to the egg whites. It will hold its density longer and it won't shrink over time like normal meringue does. I need to buy a torch so that I can brown the meringue peaks but for now, they're staying white.
