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.
Is this a keeper? 