Aeghani: My brain read this as “crustalence” as in opulence in amazing crust form By this photo… I don’t think I’m entirely wrong

Still had a faint line today (yay for progress! Boo for line!) so we stayed home and made an epic feast for two. Probably did too much-I’m wiped! 🍽️

I also made an Atlantic Beach pie (that will come out soon!), but that left me with 4 egg whites so I made Mexcal Margarita Meringues! They’re quite tasty! Lemon and lime zest, a bit of mezcal, sprinkled with flaky salt

My reward, little bit of crustalanche

My brain read this as “crustalence” as in opulence in amazing crust form By this photo… I don’t think I’m entirely wrong

Today’s slice went a little bit better

Both photos still scream delicious 🤤 I think I’m gonna do some baking this weekend.. definitely feeling inspired between this and those meringues (mezcal was already added to the shopping list)

😍The Atlantic Beach pie uses 4 egg yolks and the meringues use 4 egg whites so they are perfect together!

Did I miss the recipe for the pie? I’ll have to poke back through the thread. Also those margarita meringues make me want a sprinkle of Tajin on top. Am I trippin?

Ooo here ya go! One thing the commments said in the NYT recipe that I found to be true-you probably need fewer crackers and/or more butter for the crust. I used 60 (200g) but 1.5 sticks butter. Shoulda used 50 probs but I like crust a lot! food52.com/recipes/2993...

Bill Smith's Atlantic Beach Pie Recipe on Food52food52.com This Atlantic beach pie recipe is a sweet-salty twist on a classic North Carolina lemon pie that's as beachy as summer should be. Garnish with whipped cream.

Also the “lemon or lime juice or a mix” is non-negotiable; it needs to be close to half and half

I didn’t share previously because it’s an NYT recipe which means paywall :/ let me see if I can find And no, I think tajin on meringues would be amazing!! 🤤

It is good crust! Just crumbly

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