I have faint memories of Lemon Meringue as a kid. I seem to recall Mom would color the meringue by putting it in this countertop toaster oven. Pretty sure this is a also the time the toaster oven went up in flames and nearly burned the house down. So, not too many memories of this in our house!
This was delicious, and almost had my fill of it by eating the components as I went. Am I the only one that eats the dough scraps, and scoops the remnants from the bowl? Waste not want not! Ha! I also had these gorgeous pasture-raised eggs that my supermarket has started carrying, so if it hadn’t been for the milk, my curd (which isn’t really a curd… more like a pastry cream) would have been orange! I doubled the meringue, too, because for me you need a good ratio of filling to meringue to temper the acidity of the lemons. That, and it is one of my favorite parts. 😇