WOW!! I made this at my mother in-laws request while they were here visiting us last week and she said it was the best she had ever had! I tweaked it oh so slighlty (because that is just how I cook). Make sure you carmelize your onions... so important!! I used a cream sherry which made it a little more smooth, FRESH thyme and 2 garlic cloves, worchestire sauce, mushrooms and used a blend of cheeses. In place of french bread I used an asiago cheese baquette which was fabulous!! Thank you so much for a wonderful onion soup recipe!! Unfortunatley my hubby doesn't like it so this will be something I will have to make for me when he isn't around.

Reviewed On: Nov. 25, 2009

Here are some things to know about meringue that will help you if you are unclear about some of the directions in this recipe. 1) Make sure you have completely seperated the yolk from the white... the slightest bit of yolk will break down you whites. 2) Make you your mixing bowl is 100% GREASE FREE!!! Very important! 3) Keep your eggwhites at ROOM TEMP before you beat. 4) Begin beating the egg whites slowly, increasing speed when they are frothy and beating until soft peaks just begin to form. Continue beating, slowly adding the sugar and then the cornstarch mixture. Beat the egg whites until stiff peaks form, this takes a little time. Egg whites are "STIFF" when the beaters leave ridges in the whites and they are glossy and hold a stiff peak when the beaters are lifted out. 5) It is VERY important to beat your eggwhites completely and not stop until you are ready to put on the pie. Meringue starts to deflate within 5 minutes of turning off the mixer. Hope this helps!!

Reviewed On: Nov. 21, 2009

Simply Outstanding! I took the suggestion from mommyfromseattle and this had everyone wanting more! I used this as a filling in my coconut cake and it was heavenly. I took the leftovers and made minature lemon meringue pies with my oversized muffin tins. This is my ONLY lemon curd recipe!! Oh, don't remove the zest via a seive... you lose flavor!

Reviewed On: Nov. 16, 2009