I have just made a lemon meringue pie. using two lemons as it stated in the recipe I liked the tanginess but OH siad it was too sharp so maybe one lemon will suffice.
The pastry was a tad hard but I did not put too much water with it and I blind baked it for the set time. I wonder why? Any idea. The merigue was scrummy but took ages to reach the stiff peak consistency.
BTW, it was supposed to be for a dessert at our son and DIL's on Friday after our Chinese meal! It never got there aswe have eaten it watching Master Chef tonight! I said to OH in a voice that was supposed to sound like those two guys Greg and John " I like the tanginess of the lemon and the sweetness of the meringue, but you pastry is a bit hard, but well done, you can cook!"