1 Review

Thanks Heather for posting a great recipe. Made this for our Easter Brunch and recieved many compliments. Have to admit I used a frozen pie shell as I've never had much luck with my own. The next time (and there will be a next time) I think I'd cut back on some of the peel as it was a little strong with the bitter edge - but the texture and tartness was wonderful, well worth the extra effort of shredding and canding the lemons.

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Bonnie G #2 March 26, 2008
Sunset's Chunky Lemon Meringue Pie