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Tart and sweet, rich and light: a great summer pie.
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Baker Gesine Bullock-Prado puts a spring spin on the traditional pavlova, folding nutty pistachios into the crisp and chewy meringue and mixing tangy rhubarb and strawberries into the cream that's piled on top.
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Get Orange Pumpkin Pancakes with Vanilla Whipped Cream, Cinnamon Maple Syrup and Thick-Cut Bacon Recipe from Food Network
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Get Lime Meringue Tart Recipe from Food Network
cooking.nytimes.com
This adaptation of Alice Waters’s lemon meringue pie came to the Times in a 1987 article in the Sunday magazine It takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust If you can't find Meyer lemons, regular supermarket lemons will make a worthy substitute.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.