Lemon Meringue–Pistachio Pie

Name: Lemon Meringue–Pistachio Pie
Yield: Makes 1 (10-inch) pie; serves 8 to 10
Ingredients: 1 recipe Pistachio Crunch (page 186); 15 g white chocolate, melted (1/2 ounce); 2/3 recipe Lemon Curd (page 86) [305 g (1 1/3 cups)]; 200 g sugar (1 cup); 100 g water (1/2 cup); 3 egg whites; 1/3 recipe Lemon Curd (page 86) [155 g (2/3 cup)]

December 14, 2011

Nut crunch makes a great pie crust! I absolutely love this pie, but it doesn’t fit into the composed dessert realm of Ssäm Bar’s menu and it isn’t quick and easy to pack like Milk Bar pies need to be, so it never made it onto a menu. It’s a delicious recipe you’ll only find here.

Recipe notes

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