I haven’t made this pie for years, and I’m not sure why because it’s spectacular. The filling is a nice mixture of lemon and lime (I used Meyer lemons). I don’t like the standard French meringue at all – so bland and weirdly textured. But this is an Italian meringue. And not just any Italian meringue, but one made with brown sugar. It’s flavorful and silky and absolutely delicious. I love making the gigantic dome of meringue on the pie. It gets a lot of oohs and aaahs and tastes as good as it looks.

This pie went to work with me this morning. I had it in a cake carrier and the people going upstairs on the elevator with me threatened not to let me out with the pie. And those at work that managed to get a piece loved it too.

• Lemon-Lime Meringue Pie (Fine Cooking #38, May 2000, p. 52)