I used 3 lemons (as suggested in a very similar recipe on this site) very finely sliced, finely shredded the zest and used half of a lemon's worth in the actual recipe, I used shortcrust pastry sheets store-bought and I let my lemon/sugar mixture sit o/night in the fridge.
I love lemon but I would suggest to go with 2 smallish lemons or perhaps 1 large one (all of mine were much larger than tennis balls..). I didnt mind the texture like this - but I could still see it would be better if you put your mixture in the blender before you make your pie in my opinion.
Using 3 large lemons this was extremely tangy, but would be lovely if you put a couple of scoops of vanilla ice-cream with it when you serve it.
Was this review helpful?
20 users found this review helpful
I used 3 lemons (as suggested in a very similar recipe on this site) very finely sliced,...