I'm in the midst of a New Year's baking fury. The tart dough is chilling in the fridge, eggs are separated and swimming in their bowls, pounds of sugar line the counter top, and the floor is a haze of flour and butter. There is a shiny new kitchen torch dreaming of pillowy meringue, but only three measly lemons in the fruit door. Does anyone know if it would possible (good) to substitute roughy 1/2 cup of fresh lemon juice with the bottled stuff for a lemon meringue pie? I'm using the Daring Bakers recipe and the lemon juice I have is 'Reconstituted' with 'Natural Strength'. Any help is greatly appreciated.