lemon meringue bars
These pretty Meyer lemons are from John’s trip to San Diego last month. They’re a cross between true lemons and some type of orange, so they taste a little sweeter than “regular” lemons. While I’ve made limoncello, hot toddy ice cream, and lemon-shaped lemon pancakes with lemon curd in the past, I thought I’d try something different this time: lemon meringue pie. I used this recipe, which calls for an un-fussy graham cracker crust. Then I put everything in a 9 by 13-inch pan instead of a pie plate and called it “bars” instead of “pie”.
The result? Weepy, under-whipped and under-baked meringue. Sigh. I’ll have to take another shot at this sometime.
