I made this for my Easter guests, and even though my meringue was weepy, they raved! My first ever pie of this type, the filling rating alone would be 5 stars, but the meringue was lacking. I don't own a zester, so I used a grater to zest the lemon, then strained the filling before topping with the meringue. It was bright yellow and the perfect tart/sweet combination! I made the meringue first and added 1/2 tsp of cream of tartur, and 1/2 tsp of vanilla. I also upped the sugar to 8 Tbsp, as Emeril suggests 2 Tbsp per egg white. I put the meringue on the pie while the filling was piping hot, and baked it for 5 min. at 450 degrees. It came out of the oven looking amazing, but after refrigerating it had shrunk and was weeping. Upon doing a bit of research, I have read that this type of pie doesn't need refrigeration, just cover under an inverted bowl. This may help with weeping and shrinkage. I think next time I may try a cornstartch mixture as well.
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I made this for my Easter guests, and even though my meringue was weepy, they raved! My first...