by Kristina Domitrovich // photos by Lindsay Pace
The sky’s the limit with this meringue pie – literally. Sky-high meringue pairs perfectly with this strawberry-lemon curd filling, encased in a perfectly flakey pie crust.
Pro tip: Don’t feel like squeezing 10 lemons? Peel them, getting as much pith off as possible, then purée them in the blender. Just be sure to sieve the juice to get any seeds/excess pulp.