Depending upon how tart you like your lemon pie to be, choose the appropriate lemons. Meyers Lemons are sweeter as they are hybrid lemon mixed with a mandarine orange. Whereas the standard lemon is much tarter – which I like! I love the contrast between the sweet creamy meringue and that slight pucker in the lemon curd. Oh, I get tingly just thinking about it.
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest
1/2 cup lemon juice
1 tablespoon finely grated lemon zest
Plus make pie crust. I used a Crisco recipe that includes egg and vinegar. Tastes like shortbread.
Meringue – Double this if you want a big cloud!
Beat 4 egg whites, add 1/4 c white sugar, and 1/8 tsp cream of tarter.
Spinkle with lemon zest for that old fashioned look.
Bake at 375 for 8-12 minutes until brown.
