My first attempt at lemon meringue. I read the review from CARTHECOOK, and skipped the zest. Like some of the other reviewers I increased the lemons to three. I made Emeril's Basic Pie Crust and baked two crusts for about 15 minutes. I doubled the recipe but whisked in more than 1/2 cup ( 1 cup doubled) of the hot sugar mixture. I put the meringue on top of the custard while it was still warm. I cooled the pie on the counter over an hour, but got over zealous and cut into one of the pies, before it was chilled. It was delicious but began to ooze. I then placed both pies into the refrig uncovered, after watching the related video, for the recommended three hours..
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My first attempt at lemon meringue. I read the review from CARTHECOOK, and skipped the zest. ...