This is a classic recipe, but not tart enough for my family's taste! Try using a 9" crust, 4 to 5 eggs, and increase the lemon juice amount to YOUR tartness quotient, adding lemon extract, along with lemon zest to the custard!(taste as you go!) Then sweeten the meringue a bit more, and once cooled to room temperature, pop into the freezer to transform it into a summer-time triumph. If you're not fond of sweet & sour desserts, ignore my advice, but it's definitely worth your efforts to come up with your own variation on this classic recipe!
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This is a classic recipe, but not tart enough for my family's taste! Try using a 9" crust, 4...