Lemon Meringue Tart A New Way

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I finally learned…we used the “Sweet Tart Dough” that we have used a few times before…every previous time, I have cooked it according to the directions at 400 degrees…and over cooked it…even with foil tenting.  THIS time I remembered, and set the temp at 375…still tented…and wow, perfectly browned tart crust.  YAY!  I will take this as a personal victory haha!  Sometimes it is the little things. 🙂

I found this recipe easy to work with, and loved by all. The most repeated comment was a version of:

“Wow…this is better than Marie Callendar’s Lemon Meringue Pie and with waaay better crust!”

I do think the crust made it such a hit…tasted more like a sugar cookie with great lemon filling and meringue.  I am sure true pie lovers might have a stronger opinion on the difference with the crust but hey, when I am compared to “Marie Callendars” which is famous for their pies, I will take that as a great day.

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