Spring is in the air, and the little lemon tree on my balcony is finally full of lemon blossoms.
Their smell reminds me of one of my favorite cake: the lemon cake! This time, I was inspired by Martha Stewart Lemon Meringue Pie recipe. I picked some organic lemons and then I started cooking and baking this pie.
It is also perfect for the upcoming Easter – if you’re celebrating.
Lemon Meringue Pie
4 hours, 30 minutes
– pie crust
– lemon custard
I followed Martha Stewart‘s recipe step by step, but I want to share with you some tips!
I prefer to make the pie crust with spelt flour instead of all-purpose flour. And I think it’s ok to use 7 whites for the meringue, instead of 8.