Hi Alison,
I’ve just tried making the salted lemon cream pie, and I had trouble with a couple of things. I found I needed double the amount of butter called for in the recipe (I used approx 12 ounces versus 6) because with only 6 the crust mixture was far too dry. I also needed to bake the pie for nearly 55 minutes (versus the 30-35 calle…
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Hi Alison,
I’ve just tried making the salted lemon cream pie, and I had trouble with a couple of things. I found I needed double the amount of butter called for in the recipe (I used approx 12 ounces versus 6) because with only 6 the crust mixture was far too dry. I also needed to bake the pie for nearly 55 minutes (versus the 30-35 calle…
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