Lemon Cream Meringue Pie

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Very good!

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No idea who the author is, but love this pie!

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Loved it. I used three cups of milk and increased all the other ingredients proportionately. Skipped the lemon peel and zest. I added the lemon juice only after the custard had started thickening. I added extra lemon juice and sugar at this stage for a stronger lemon taste. I also added the egg yolks to the custard toward the end, after the custard started boiling. Use the method for tempering the eggs like in other cream pie recipes. You can keep boiling the custard a couple of minutes after you add the egg yolks. I used a different meringue recipe that used cream of tartar and less sugar. Liked this recipe because it used fresh milk instead of canned milk. You do have to refrigerate the pie overnight. The filling was still runny
after three hours in the fridge.

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Yummy yummy yum yum Yummy Yummy yum snarf snarf...

I made this pie for my husband's birthday cake.... and it was a big hit... especially with my 3 year old daughter who usually eats the icing or whipped cream and leaves the rest!
I used 1/2 cup of Almond meal in the crust which was awesome (but harder to work with because it was brittle I used a pastry bag for the meringue and the end result was so beautiful!
The pie filling was the perfect amount of tart (and I like things pretty tart the creaminess made me think of Key Lime Pie but without the nasty evaporated milk.... or hard to find Key Limes. The meringue was better with this cooked method that using Cream of Tartar which I think tastes funny.