The first time I made this, it was terrible, but I tweaked it a bit, and found that adding the zest of 2 lemons to the mixture gives it more of a zing without adding tartness. Also, you have to let the pie refrigerate for at least 24 hours before it is fully set. I tried cutting it 3 hours after I made it, and it was still runny... but the next day, it was perfect. If you're not a meringue person (I don't care for it), try topping the pie with fresh, lightly sweetened whipped cream!
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The first time I made this, it was terrible, but I tweaked it a bit, and found that adding the...