Making a whole lemon meringue pie for two people seemed like a bad idea: too much of a really good thing. But apart from the sugar, the lemon filling and meringue aren't really that heavy/fattening/"rich." So I made half a recipe and put it in ramekins--without any pie crust. All the lemony flavor and light meringuey goodness without the high-fat pie crust. Mmmmmm!
3 comments:
Hey, hey, that high-fat pie crust is good for you!
I mean, good for ME.
Or, something.
A good crust is my favorite part of almost any pie, so this was clearly "unpie."
Well, I ate your crust for you eating a slice of the apple pie we baked last night...
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