- Most Helpful
- Highest Rating
The family enjoyed this tart lemon pie. I used Shortcrust Pastry. The only suggestion I would make is to use a 18cm (8") pie plate as it was very thin and I would have prefered a little more depth to the pie. I had the same issue with the meringue as the previous reviewer but was expecting that because of the use of artificial sweetener instead of sugar. Now I can make a lemon meringue pie I know the DM can eat and enjoy. I served it with a creamy vanilla yoghurt. Thank you JoyfulCook, made for Make My Recipe - Edition 16. UPDATE - made this as one of our desserts for Christmast lunch but this time used natVia as the sugar replacement and used 3 eggs whites though still coudn.t get the egg whites to peak, will try again and use a piping bag to get the peaks.
This makes a very tart lemon pie which is DH's favorite. The filling set very nicely. My only problem was the meringue collapsed. I'm not sure if that was something I did or because I used Splenda in place of the sugar. Made for *My 3 Chefs*