I topped "Grandma's Lemon Meringue Pie" from this site with this meringue, based on another user's review. It was a huge hit! I never got the cornstarch/sugar mixture totally clear, but I would say that it was translucent. Other than that, I made it exactly as stated. To the question of when to top the pie (hot or cooled): I began *making* the meringue just after I had poured the lemon filling into the crust, so it was partially cooled when I topped it with meringue. There was no weeping at all, and my family said it was the best meringue they had ever had. Thanks for the recipe!
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I topped "Grandma's Lemon Meringue Pie" from this site with this meringue, based on another...