I've made lemon meringue pies for years from the recipe on the back of the corn starch box, with varied success. However I was really pleased with the extra touches in this pie and it turned out beautifully. I have to say beautiful because we didn't cut into it at the party I took it to so I didn't taste it once it was assembled! But it looked good and the custard was good when I sampled it during cooking. I liked this method of creating the custard more than the "throw everything in the pot and boil" version, it's harder to mess up or burn this way. Only change is that since you add some of the meringue to the custard, it doesn't leave much for the top, so I'd use 5 egg whites instead of 4. I also use a graham cracker crust, which is how my mom has always made it.
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I've made lemon meringue pies for years from the recipe on the back of the corn starch box,...