I love lemon meringue, and have made it before, but using a pre-made crust, and one of those Sherriff's mixes for the lemon part. This is the first time I've made the entire thing from scratch, and I was quite pleased with the results!
After reading the reviews, I decided to use storebought lemon juice, instead of juice from freshly squeezed lemons. Based on the info from the reviews, I decided to try using an amount between 1/3 cup and 1/2 cup of lemon juice, and that seemed to be a nice balance of tartness and sweetness.
My lemon filling turned out nice and thick - no problems with runniness, like some other reviewers had. (I did make sure I cooked and stirred for quite a while) I added 1 tsp cream of tartar to the meringue, as I usually do, and that turned out nicely, as well.
The *only* problem I had was that layer of water or juice between the lemon filling and the meringue. It wasn't a major issue; I noticed it becaused I'd seen so many other reviewers mention it. I didn't refrigerate the pie, but just left it on the counter after baking and served it fairly soon after that, so I'm not sure what the problem was.
Still, it's a very good pie recipe! I think it's one that I'll be making again, since it's not very difficult and looks beautiful.
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I love lemon meringue, and have made it before, but using a pre-made crust, and one of those...