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September 20, 2007


Goofy Girl

This sounds delish, so I'm going to try to make it today. QQ - do I really grate the ENTIRE rinds of both lemons? Is there an easy way to do this? I have one of those fancy planer/graters, but it seems like it would take a while to whittle down the entire rind. (and I always seem to grate my FINGERS more than whatever food item I'm working on, with that thing). Tips are appreciated.

Also, the egg white and the sugar go into making the meringue, but you left out details about HOW it is made. Can I just whip this all together until it looks meringue-y?

I'll let you know how it turns out!

Goofy Girl

I made this pie! First off...DELISH! And...EASY!

Second, here's some tips I would add:
1. Do NOT attempt to beat egg whites into meringue BY HAND, unless you are the Bionic Woman. Ouch. After 15 minutes of forearm-cramping whisking, I broke out the mixer. WAY easier. Duh.
2. I think I got crazy with the amount of rind I added, because the pie was tart-tart-tart. Next time I think I will use only rind from ONE lemon. Also, I had really large lemons. (stop snickering)
3. In typical Goofy-fashion, I misjudged splitting the meringue in half, so I had a huge pie, and not nearly enough meringue to cover it. The inevitably 'weeping' occured, so now I know what THAT looks like.
4. This is not the type of pie you remove from the oven and eat. Again...duh. About an hour in the fridge set it up enough to slice.

And once again...DELISH!

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