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Cutting a Lemon Meringue Pie Cleanly

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Q. I have a hard time cutting lemon pie with my butcher knife; it always sticks to my knife. Is there a trick to it so I will not pull all the meringue apart? And please tell me how I can make a clean cut without the meringue sticking to the knife.

A. The trick that many people use for cutting cakes neatly also works well for meringues — keep a tall container of very hot water at your side as you cut the pie, and dip the blade of your knife into the water before every cut to keep the meringue from sticking.

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