My grandpa's favorite dessert is lemon meringue pie with sweetened milk, so i gave this recipe and try and it turned out great! He prefers a vanilla wafer crust (2 c crushed wafers, 6T melted butter, and extra whole wafers lined up around the outside of the pan and lightly grease the pan). I used real lemons, and needed at least 4 of them to make 1/2 c juice because my 3 didn't cut it. I also used 3 eggs, to make more meringue topping. The lemon juice sets the custard so you don't have to prebake it (I was worried about that part). Don't worry about overbeating your egg whites, just make sure they're plenty stiff so you can make pretty peaks on the pie. Since added an extra egg, I added 2 more T of sugar. I didn't think this pie was sour or overly sweet--the 2 layers balance each other out. I would reccomend lowering the cooking temp to 350 for 10 min, or until it starts to brown. Let it cool on the counter for about an hour and then refrigerate to set it. I can't wait for grandpa see and taste this!!
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My grandpa's favorite dessert is lemon meringue pie with sweetened milk, so i gave this recipe...