Many make the mistake of trying to reconcile the sweet and sour flavours in the curd itself without taking the meringue into account, which renders the whole dessert too sweet.īell, for example, uses condensed milk as well as sugar in her retro recipe, sadly softening the lemon's mouth-puckering charms. This is what makes or breaks a LMP – the filling must tread a delicate line between balancing the sugary meringue above, and taking the roof off your mouth.
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