Saturday, June 8, 2013

Food & Wine presents "Not your usual lemon meringue pie"; check it out!!

Not these:


Comments from web site:

Chef Way In her version of lemon meringue pie, Gale Gand forgoes a traditional crust for quick-baked sheets of sugared phyllo dough, which she layers with house-made lemon curd and a brown-sugar meringue. The recipe, a classic at Tru restaurant in Chicago, appears in Gand's book Butter Sugar Flour Eggs (Clarkson Potter).
Easy Way Use good quality store-bought phyllo dough and lemon curd.

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