Pandora wrote:
>
> Thank you Bob I have saved also this recipe. And I will try to make it. I
> must only loooking for a pie pan. Do you think I can use an alluminium pan?
> The one you use for cakes?
> cheers
> Pandora


I was afraid you would never see my recipe, lost amid all the noise.

A straight-sided pan will be hard to serve from, but other than that I
don't think the type of pan makes any difference. The crust and the
filling are cooked before you bake it. The 15 minutes in the oven is
mainly to cook the meringue (it also browns the crust a little more.)
The lemon filling doesn't touch the pan, so the aluminium shouldn't matter.

Bob