On Wed, 30 Dec 2009 22:50:52 -0800, Julian Vrieslander
> wrote:

>In article >,
> sf > wrote:
>
>> I'm in the meringue camp.
>
>Floridians, and other true believers of the KLP religion, are divided
>into factions on this issue. Most restaurants seem to go with a
>towering meringue, maybe because it looks more impressive, or because
>that's what customers expect. I take a generous dollop of real whipped
>cream (not the stuff from a can) next to my slice. To me, the texture
>and flavor are a better counterpoint to a tart KLP.

Huh. To me (not overly sweet) meringue is the perfect counterpoint...
you don't eat lemon pie with meringue? Whipped cream belongs on
pumpkin pie, gingerbread cake and strawberry shortcake.

--
I love cooking with wine.
Sometimes I even put it in the food.