This was my first time making lemon meringue pie, to be honest I don't even remember ever seeing one before. The pie filling and the meringue tasted great. I did have some problems with the crust but I think using gluten-free flour was just asking for trouble. Something else that was probably my fault too was the meringue shrank and pulled away from the crust when removed from the oven. It tastes great, even though it looks a bit messy.

Reviewed On: Mar. 10, 2007

I used gluten-free rice cookies for the base and they taste excellent. I also left the cheesecakes plain because I'm boring. Definately one of the best cheesecake recipes I've used.

Reviewed On: Mar. 10, 2007