I give this 3.5 stars. It’s a good idea, but has some definite faults. First, there is not enough filling or meringue. The base is only about ½” deep and the topping about the same, making a small, flat pie that doesn’t fill the crust. I doubled the entire recipe and used a larger 10” pie crust. 4 egg whites gave an ample amount of meringue. Secondly, there is not enough lemon flavor. I like it tart. Fresh lemon juice alone is not enough and you can’t simply add more juice as it will be too runny. I added two tablespoons of lemon zest (use a microplane, not a grater). I still thought it could use a bit more zing so I put in ¼ tsp. lemon extract. I also added a bit of yellow food coloring. Third, I baked the pie 15 min. at 350 degrees. It’s necessary to bake longer so the eggs in the base are cooked and can set, and so bacteria in the eggs is killed. (I wondered if 6 minutes in the original recipe accomplished either of those.) Lastly, refrigerate the pie for several hours or overnight. The recipe doesn’t mention this but it needs to chill in order for the base to set. The result was an impressive-looking, intensely flavored pie. However the filling was still too soft, with the texture of pudding. Next time I’ll try adding an extra egg yolk to the base and baking longer. I may also bake the base first then add the topping and continue baking until brown. I might try less lemon juice and substitute with some lemon extract so there isn’t as much liquid in the base. Hmmm...
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I give this 3.5 stars. It’s a good idea, but has some definite faults. First, there is not...