| hepeskin | -- 07-30-2006 @ 5:33 AM |
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Dear Diana: I have just made two lemon meringue pies from a recipe from another website. The meringue is slipping and sliding off the curd part and the ginger cookie crust (which was baked for about 6 mins.) is extremely hard and difficult to cut. The recipe called for flour, not cornstarch. What did I do wrong? I feel a bit timid about trying lemon meringue pie from any recipe now. Thanks. Heather Heather
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