Not sure what I did but the meringue never set up completely and I whipped it for 14 minutes! Since I didn't have enough meringue to seal the edges of the crust (SO important) it "de-flated" into the pie resulting in a gooey mess. I did use 1 1/4 c. white sugar, 3 1/2 TBSP. cornstarch, 1.5c milk vs. water, 1/2c. lemon juice and 1 TBSP. lemon zest, and added 1 tsp. vanilla extract. Let mixture boil ~1min, then stir in everything else and stir until thick ~1 min. For the meringue I whipped egg whites on high ~2min, added 1/2tsp. cream of tartar and 1/2tsp. vanilla, then sugar and whipped another 14 minutes. Let cool on counter ~1hr, then in fridge 3-6hrs uncovered, then cover.
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Not sure what I did but the meringue never set up completely and I whipped it for 14 minutes!...