Larry requested a pie for a work barbecue and pie contest this week. We conferred about the pie that had the best chances of winning, and decided on this spectacular lemon-lime meringue pie. It’s unique because it’s topped with a brown sugar Italian meringue which is silky and fluffy and much, much better than a standard meringue. We rejected my other two best pies, blueberry and the apple with the topping of pastry leaves. My pie lost out to a chocolate cream pie. Everyone loves chocolate, I guess.

A note on this pie: this time I used my favorite pie plate, but it’s not deep dish. I had slightly too much filling so need to go back to using the deep dish pie plate next time.

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