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Grandma's Lemon Meringue Pie
October 18, 2010

If you are even thinking about making this pie, READ THIS REVIEW!! This pie is fantastic! Wonderful lemon flavor, as it's just the right balance of sweet and tart. However, I did make a few minor adjustments. First of all, while I'm sure experienced bakers picked up on this, this recipe does not specify that the crust must be pre-baked before adding the filling, otherwise you will end up with either a raw crust or a burnt meringue. I pre-baked mine for 9 minutes. 2)DO NOT try to sub bottled lemon juice for the real thing. It definitely changes the taste. I used the juice of 3 lemons, which came to 1/2 cup, and the zest of 1. 3)I used milk instead of water and it gave the filling a delicious creamy texture. 4)I always double the recipe to get a nice, thick layer of lemon custard, if you make the recipe as shown, your custard layer will be only about half an inch thick.

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