One of my students brought the best ever (to die for) lemon pie to our last painting class. It was made from scratch with fresh lemons that she brought back from her trip to southern California. I just had to give it a try. Here are the results.
Outstanding flavor, beautiful peaks, and my always excellent crust from the Lion House recipe cook book.
Outstanding flavor, beautiful peaks, and my always excellent crust from the Lion House recipe cook book.
The trick to the beautiful meringe? Add the sugar 2 T at a time.
I think I will keep this recipe! Ummmmmm!
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