Well, I took everyone's advice and used 4 egg whites and it was barely enough meringue to cover. Don't use less. In fact, I would double the whole recipe next time. Without doubling it is just too small an amount in the 9" pie shell they recommend. I have a lot of crust sticking up over the edges and there was just not enough filing in each slice. Next time I am definitely doubling the whole recipe. I also baked at 400 for only 6 min and it was perfect. Any longer, as some other readers suggested, and the meringue would have burnt. Follow the instructions and it will come out great! Taste was excellent! Will make again for sure.

Reviewed On: May 23, 2010

This is fabulous. Don't change a thing. This is so good it could be used as a stand alone pie filling if the recipe is doubled. Wow. We loved it! Perfect flavor. Tart and sweet and exactly what the recipe claims.

Reviewed On: May 8, 2010

Great recipe. I have made this twice and love it each time. Simple, yet really delicious. Thanks so much!

Reviewed On: Dec. 26, 2009