This was a huge hit with my girls' night out group. Based on reviews from the Bon Appetit website, I used about 1/2 batch of a lemon curd from Gourmet 2001, and was glad to have some leftover! Instead of the 9" pie pan, I used a 10" tart pan with a removable bottom, so it was easy to get out of the pan and slice. I did top the pie with the meringue the night before, and browned it at the last minute. I was also excited to have an excuse to buy a kitchen torch - it was a breeze to brown the meringue. This was the perfect recipe for this heat wave - just remember that it takes a lot of time in the freezer with all of the layers. Thanks for sharing!
Congrats! Your recipe was featured as Recipe of the Day on our homepage today (8/15/11)!
This was an amazing pie! I made it for dinner guests, and everyone raved. I did, however, make a couple of changes. I used prepared lemon curd due to time constraints, and I didn't do the meringue topping. I just topped it with toasted coconut and lemon zest. It was truly wonderful and refreshing.
this is just as delicious as I pictured it to be, I omtted the meringue topping and used whipped cream instead, this pie is deadly delicious and I look forward to making it again very soon, thanks for a great recipe MM!...Kitten:)
My sister made this for our mom for "Mother's Day" and my mom couldn't rave enough over this pie. She also said it turned out looking exactly like the cover. I threw away my Bon Appetit magazine so I am happy that you posted it! Roxygirl