[Urbane Guerrilla]

Well, I continue to get raves with my Lemon Meringue Pie -- ended up scattering about half a dozen copies of the recipe in the thread among Mom's neighbors about half a year after she died, to remember her by.

Experience yields a few new details. I now like to sprinkle sugar on top of the meringue and not to beat very much sugar in -- if any. On the quick baking to set the meringue the sprinkled sugar makes a bit of a crust, making it easier to slice the meringue, which can cling to the pie server and slide off the pie filling if it hasn't a bit of stiffness up there. I've taken to reserving a couple teaspoons' worth of the lime zest to beat into the meringue -- pretty.

Graham cracker packages have been reducing their content. Once it was ten crackers, now it's eight or nine -- it seems to vary with Honey-Maid. It's not critical, a cracker or two more or less. I often make up the volume difference with some Metamucil if I want to use a thick crust -- and yay, fiber.