Bake the Book: Lemon Meringue Pie

[Photograph: Maura McEvoy]

With some desserts, it isn't necessary to reinvent the wheel. The Gramercy Tavern Cookbook sticks with a classic, using gobs of yolks and several lemons' worth of zest and juice to make a pie that owes its flavor to an excellent balance of citrus, egg, and sugar. And the crust couldn't be simpler; this is one of those pies you can be proud to say you've made from scratch.

Tips & Tweaks: When you're making the curd, it's important to make sure the cornstarch is fully mixed with the yolks before adding hot liquid (lumps of cornstarch = lumps in curd). So whisk it well into cold yolks before adding anything hot.

The very last line of the recipe states the pie will keep, covered, in the refrigerator for up to 2 days. The problem is that meringue clouds are tricky to cover and not crush. To mitigate this, take 6-8 strands of uncooked spaghetti and your shield of choice. Stick the spaghetti strands into the pie, making a circle. Drape the wrap over it, and voila—clouds stay fluffy, and your pie stays protected.

As always with our Bake the Book feature, we have five (5) copies of The Gramercy Tavern Cookbook to give away.