Recipe by Cathy
"A traditional lemon meringue pie, made entirely from scratch."
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1 (9 inch)
pie crust, baked
1 1/2 cups
1 1/2 cups
egg yolks, beaten
lemon, juiced and zested
Being a chef I saw that the sugar was too much. I make it with only 1 cup of sugar and baked meringue at 375 for only 6 min. great pie. I also make it with 1 1/2 cups sugar but added one more egg and a 1/4 cup more lemon juice. Great pie and the meringue is higher.325 is too low for a meringue to brown.
The lemon filling should be tart, not sweet, this pie was a waste of money and time, a big dissappointment, it was just nothing but a big sugar pie... yuk!
A little bit aof work but well worth the effort. Very tasty.
The baking time is off, 25 to 30 mintues is way too much. check around 15 minutes.
Hello?? It's not right! This is way too sweet.
ive never made a pie before but i had a taste for lemon meringue and following this recipe i made a pie my mom wont even believe i made. its umbelievable (but i had to tweek the merengue part but the filling is better than i could have imagined)
Way too much sugar and not enough lemon and zest. Sorry, cause I really wanted to love it.
This pie was delicious. It was very sweet. I added just a little bit of lime to make it a little more tart. It was perfect.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Meringue Pie II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 330
** Calories from Fat: 75
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