This has been my favorite pie for over 50 years. It is light and refreshing ... not at all filling after a dinner. It is a perfect combination of sweet and sour/tangy. It is important to mold the egg whites so that the sides are thick and high. If you leave the bottom thick it will stay more on the foamy side and not crisp/harden up like the sides do. I do not like to layer the whipped cream and the lemon curd, rather I fold the lemon curd into the whipped cream. I keep some of the whipped cream on the side because that way I can control the tanginess of the filling better. I prefer the filling to be more tangy than perhaps the recipe may portions show, so I fold half the whipped cream into the lemon curd and add the more whipping cream to my taste. It is beautiful garnished with thin lemon slices coated with sugar crystals. I give this recipe a 5++++
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This has been my favorite pie for over 50 years. It is light and refreshing ... not at all...