Last week a new Boston Globe column, The Perfectionist, launched. In it, I tinker with a classic dish until I'm happy. First up was lemon meringue pie, the idea of which I like more than the dish itself. So instead, I turned it into a thinner tart, reducing the amount of filling and topping so that it's not cloyingly sweet. The result was pretty tasty - a perfect dessert for Easter or Mother's Day.
And the recipe.