Re: Emeril's Lemon Icebox PieI have made these tarts several times now and find that reducing the cornstarch to 1/4 cup gives a great consistency to the filling. The sugarless crust is excellent here and the filling nice and lemony. I haven't used the regular Eureka lemons in it yet, but with the Meyer lemons I reduced the sugar by 1/4 cup, using 3/4 cup sugar because we prefer our lemon desserts a little less sweet.
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