Lemon pie with Italian meringue ... that's amore

Dear SOS: I had the best lemon meringue pie at Nick & Stef's in downtown L.A. and wondered if you might be able to get the recipe. The lemon filling had something other than the standard pudding mixture, and the meringue tasted more like marshmallow cream and was about 3 inches high. Unbelievably good.

Kris Drummond

Los Angeles

Dear Kris: This isn't your standard lemon meringue pie. The crust is a sweet dough that also incorporates a hint of almond flour, the filling is a rich lemon curd and the billowy topping is an Italian meringue that makes you want to dive into it.

Nick & Stef's lemon meringue pie

Total time: 1 hour, 25 minutes plus chilling time

Servings: 8 to 10

Note: Adapted from a Nick & Stef's recipe. The dough makes enough for two pies. Half of the dough can be frozen, tightly wrapped, for up to 6 months. Gelatin sheets are available at Surfas in Culver City and baking supply stores.

Sweet dough

1 cup (2 sticks) butter

3/4 cup plus 3 tablespoons sugar

1 egg yolk

1 whole egg

1/3 cup almond flour

3 1/4 cup flour