On 2015-09-20 10:11 AM, Gary wrote:
>>
>>> I make it occasionally for my daughter and I - we both like it without
>>> sugar added, except in the meringue.
>>>
>>
>> How does it set without sugar?
>
> Meringue doesn't impress me either. Next time, spread your lemon pie
> with a thin layer of vanilla yogurt after it cools. That's what I've
> tried and like.
>


I like the meringue topping. The stuff I make is pretty good. I have had
my share of commercially made lemon meringues and was not impressed with
either the filling or meringue.

Over the years I have come to accept the fact that a lot of people have
their choices affected by the source of their pies. For instance, my
wife never used to like cherry pie. Her mother was not a baker and the
only cherry pies she had when she was young had come from grocery
stores. Aside from the inferior pastry, they made with canned cherry pie
filling. Once she had a real cherry pie made with freshly picked (or
fresh frozen) sour cherries she was an instant convert. I like lemon
meringue and coconut or banana cream pies because I was raised with home
made stuff. You can get good ones in a bakery, but those mass produced
commercial pies tend to be pretty sad examples. It does not surprise me
that someone whose experience is limited to those things would not be
impressed.