This has become a standard, and people now give me their extra Meyer lemons hoping for a pie in return. The basic recipe works great, but it's evolved here a bit: two good sized Meyer lemons give the amount of juice needed, and then I add the zest from both of them. I use frozen whole wheat pie shells, and bake for 40-45 minutes until the crust is slightly browned and the filling has formed that lovely slightly-browned sugar crust. This last time, (posted photo) I used two 6" shells, same timing. I've tried adding the cornstarch and could see no difference in the thickening or set up.
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This has become a standard, and people now give me their extra Meyer lemons hoping for a pie...