It’s divine, and you can make it pie. You could make lemon pudding cake as a large casserole ... If you want something more stable, use Swiss meringue or Italian meringue.

Unlike many other pies, a lemon meringue pie isn't any good when eaten warm, which is why you'll want to make sure to cool it ...

Note: do not whip the egg whites and make the meringue until you are ready to use otherwise if it sits around it will loose volume. Lemon Petit Fours Fill tiny petit four pastry cases with a ...

This classic creation consists of a pastry pie crust filled with zingy, pudding-like lemon curd ... cook your meringue and then slather it on the fully-baked pie (you can always use a torch ...

Use a blow torch to brown the top of the meringue and the lemon too if you like a crisp finish. Add the salt to the sieved flour and stir them together in a large bowl. Add the small cubes of ...

Spoon the meringue into the prepared tin and smooth into an even layer using a palette knife. Sprinkle over the lemon verbena leaves. Bake for 7-8 minutes, or until golden-brown on top ...