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How do you make lemon meringue less tart?

Anything you can add to it once it's already made?


Asked by hellokittykat at 3:39 PM on Mar. 30, 2013 in Food & Drink

Level 23 (16,483 Credits)
This question is closed.
Answers (3)
  • Here's an easy recipe I like. Not sure if it's what you had in mind, but the top makes its own crispy part. Very refreshing and light.

    3/4 cup sugar
    1/4 cup all-purpose flour
    dash salt
    3 tablespoons butter, melted
    1-1/2 teaspoons finely shredded lemon peel
    1/4 cup lemon juice
    3 beaten egg yolks
    1-1/2 cups milk
    3 egg whites

    Combine sugar, flour, and salt. Stir in butter, lemon peel, and juice.

    Combine egg yolks and milk. Stir into flour mixture.

    Beat egg whites to stiff peaks. Gntly fold into batter.

    Turn into 8 inch baking pan. Place into larger pan, filled with water to a depth of one inch.

    Bake at 350 degrees 35 to 40 minutes.

    Answer by Ballad at 4:10 PM on Mar. 30, 2013

  • put powdered sugar on top?

    Answer by musicmaker at 3:48 PM on Mar. 30, 2013

  • Cool, thanks Ballad! I will try that out soon. The recipe I used was an old Betty Crocker one and said to use 3/4 cup lemon juice, Just too tart for my taste.

    Comment by hellokittykat (original poster) at 4:30 PM on Mar. 30, 2013