It's 4 a.m. and I'm secretly tasting my first-ever lemon meringue pie. It's delicious! I made it in a 9" ceramic pie plate. I was worried that my crust would get burnt by the time it all finished baking, but I guess the ceramic plates are more forgiving and ideal for beginner bakers... As other reviews suggested I used 1/2 cup of lemon juice and a little bit over 1 tablespoon of lemon zest. I think that it could be a little bit more tart -- but ten I would have half of the pie at once by myself! For the filling I replaced water with milk and added 1/2 tablespoon more of cornstarch like the other reviewers suggested. Thank you folks for explaining how the physics of this pie work, I have very little experience baking and it seemed like a level-up to me, but after reading all of the reviews I knew exactly what to do and the pie turned out perfect! My meringue did flatten a bit after I put it in the refrigerator. I cooled the pie for 1 hr in room temperature first -- maybe it was a little bit too early? I'll wait longer next time. Aside from that, it's fantastic!
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It's 4 a.m. and I'm secretly tasting my first-ever lemon meringue pie. It's delicious! I made...