© kate krader
Gramercy Tavern's Springtime Lemon Meringue Pie.
The pie is the brainchild of GT pastry sous chef Alex Ray, whose grandmother made it for every holiday. Ray obsessed about everything from the meringue (she went classic, not Italian, which is made with boiling-hot sugar syrup) to the pastry (she went with sweet pastry, as opposed to more savory pâte brisée) to the burning question of whether to serve the pie with ice cream. And if so, what flavor. At press time, the answer was salted-cashew ice cream. “But that’s negotiable,” says Olson. “If someone wants vanilla, we can do that. This is Gramercy Tavern, it’s like Garanimals here. Mixing and matching is our game.”