I made this exactly according to the recipe (only baking for 12 minutes to get the meringue the proper golden brown). This was my first time making a meringue pie and it turned out perfect and delicious! I cracked the eggs first to separate them, because I had read that it is easier to separate the yolks and whites of cold eggs, then let the whites sit at room temperature because they whip up easier when not as cold (I also made the meringue using my kitchen-aid, which I'm sure helped out a lot). With the two lemons I used, I got about 1 tablespoon of zest, and 1/2 cup of lemon juice. I used a pre-made frozen pie crust, which I baked ahead of time. After baking the completed pie, I let it cool at room temperature for an hour, then in the fridge for 3 hours, according to the video instructions on this recipe. I tented some aluminum foil over it, leaving a little gap to help the moisture escape, as a previous reviewer had suggested. I think I will make the meringue before the filling next time, only because it separated a bit from the filling, but the taste and texture was still incredible. Thank you for a delicious, easy recipe!
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I made this exactly according to the recipe (only baking for 12 minutes to get the meringue...