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Lemon Meringue Pie III

Reviewed: Apr. 5, 2013
I made this for one of our Easter dinner deserts. I have never made a lemon pie from scratch so was a bit nervous. I read through the reviews and decided to make some changes in the receipe. Firstly, I did add more cornstarch then called for, from 1/2 cup to 1 cup and played with the water a bit. I left the sugar the same but did not add the lemon zest. I also used about 6 or 7 egg whites for the merangue AND used a bit of cream of tartar when mixing the merangue. OMG this pie turned out delicious!! Creamy, lemony and a wonderful merangue on top!! I did not end up putting the lemon mix in the fridge to cool, just forgot, but it was fine. I made another tried and true pie I always make just in case this was a flop but this lemon pie was devoured!! Will absolutely make again, with the changes, of course
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