I have been looking for a lemon pie recipe similar to the legendary one my husband's grandmother used to make; unfortunately, she had never written it down, and her secret is lost. This pie comes very close to hers.
I used fresh lemon juice and added the zest as well (as Grandma had). I used 1/4 C. cornstarch, since many other recipes with equal liquid measurements called for it (I didn't want it to turn out rubbery). I decided to try another meringue recipe, since I already had a sore arm from the CONSTANT stirring involved in making the filling. This is very labor-intensive; I can see why making lemon pies has fallen out of vogue. The results are worth it, however; I made it for company, and they raved about how good it was.
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