This recipe is a good one. When I make it I add about 1-2 tsp of fresh lemon zest. A little lesson for those of you that are not successful with meringues...the egg whites MUST be at room temperature, your bowl and beaters MUST be totally clean and free of any oily residue, and your whites MUST NOT have any yolk in them, otherwise you will not get the volume, etc you need. Beat the whites until they begin to stiffen, then add your sugar and cream of tartar, continue beating until peaks form. And, for those of you who are afraid of the raw eggs...you can bake this pie at 350 for 5 min, plus the lemon juice "cooks" the yolk. There is nothing to fear....make it again and enjoy!!!
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This recipe is a good one. When I make it I add about 1-2 tsp of fresh lemon zest. A little...