I made this, my first ever homemade lemon meringue pie, yesterday for easter dinner and it was a hit. I read lots of the reviews and made the meringue first, so that I could put it immediately on the hot lemon filling. I also followed others' advice to use about 1/2 cup of lemon juice (about 2.5 lemons), and the zest from only one lemon. The tart/sweet balance was perfect. The only other change I made was to add 1/4 tsp of cream of tartar to the meringue as it really helps stiffen and preserve the peaks in the meringue, making for a beautiful effect on the finished product. My only advice to others is to make sure you CONSTANTLY whisk the lemon mixture as you are cooking it or you'll have some lumps.
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I made this, my first ever homemade lemon meringue pie, yesterday for easter dinner and it was...