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Old 01-09-2012, 12:44 AM   #11
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Originally Posted by Gourmet Greg View Post
Clear lemon filling other than the slices (probably thickened lemon juice), graham cracker crust, meringue topping.

Fortunately this doesn't sound too hard to make, whenever I get around to it. The only unusual aspect is the thin lemon slices with peel still attached. I recall it tasted very citrusy-fruity.

May I suggest: http://www.discusscooking.com/forums...-pf-74950.html

Very rich and tasty, almost healthy for you! Put it in your GC crust and top with meringue. You can add the lemon slices, it only gets heated enough to brown the meringue.
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Old 01-09-2012, 12:50 AM   #12
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Yeah Fiona, that should do it, just quarter lengthwise a couple lemons then slice as thinly as possible leaving the peel on, remove any seeds and add to your linked recipe. I would probably also reduce the sugar level because I liked the sour lemon taste, YMMV. The heat wouldn't bother the lemons anyway, might even tenderize the peels.

I'm trying to figure out why you wouldn't want your lemon curd recipe to curdle.
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Old 01-09-2012, 12:58 AM   #13
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Originally Posted by Gourmet Greg View Post
Yeah Fiona, that should do it, just quarter lengthwise a couple lemons then slice as thinly as possible leaving the peel on, remove any seeds and add to your linked recipe. I would probably also reduce the sugar level because I liked the sour lemon taste, YMMV. The heat wouldn't bother the lemons anyway, might even tenderize the peels.

I'm trying to figure out why you wouldn't want your lemon curd recipe to curdle.
LOL!!! Yes, kind of an Oxymoron. What you don't want are scrambled eggs with lemon juice.

This is fairly tart on it's own, but going to a 1/2 cup of sugar should be nice. Man I love lemons!
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Old 01-09-2012, 06:14 AM   #14
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My sister used to make a graham cookie crusted lemon pie, with very thinly sliced lemon pieces including the rind. The pie had an amazing sweet/sour taste! I recently asked her for the recipe and she said she forgot. I mean, come on! It was only 40 years ago!

Anybody else ever have lemon pie with lemon slices?
40 years huh?
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Old 01-09-2012, 11:42 AM   #15
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Sis and her friend used to bake pies in mom's kitchen and then sell them to neighbors, to pick up a bit of extra spending money.
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Old 01-24-2012, 10:35 AM   #16
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ummm, sounds good....only, I would reduce the sugar from 1 cup to maybe 2/3rd or 3/4.
And if I were to put thin lemon slices in, I'd be tempted to coat them in sugar first. I like sour, but not that bite-into sourness.
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Old 04-24-2012, 11:02 AM   #17
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Andy, wondering if you have read this thread? Do you think this would work as key lime pie?
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Old 04-24-2012, 11:15 AM   #18
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Andy, wondering if you have read this thread? Do you think this would work as key lime pie?


I don't see why not. Replace the lemon with an equal amount of lime juice and zest and you should be good to go. I like the idea of a shortbread crust. The texture of the filling will differ from the chiffon like key lime filling but so what. It'll be a lime meringue pie.
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Old 04-24-2012, 08:00 PM   #19
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Lime Meringue Pie is divine!
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Old 06-28-2012, 12:14 AM   #20
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This recipe sounds lovely

We are going to be making something similar this weekend, a lemon curd pie
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