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I found this one a while back & plan to use it this summer - we love bright, tart lemon meringue pie so this sounded like a natural. Sadly I did not save source to attribute. My notes indicate using store bought meringues is the way to go - with our summer's heat & humidity store bought are the only way to go! This recipe makes too much custard for a single batch - works for us as it means 2 days of ice cream from just one cooking time! Prep time is including an overnight freezel - probably could be several hours less.
Units: US | Metric
Serving Size: 1 (1042 g)
Servings Per Recipe: 1
The following items or measurements are not included:
lemons, zest of