I love good guacamole but have yet to find a recipe that is as good as that in a couple of my favorite restaurants. When I saw all the positive reviews for this recipe I decided to try it. My husband and I found it just "okay" for us. It may be just a matter of preference but for us the cilantro was too overpowering. It was all we could taste. I made the recipe exactly as stated.

Reviewed On: Aug. 26, 2008

I have tried this recipe twice now and am still perfecting it to try to get it to a 5 star rating. I followed the directions almost exactly the first time and it was a bit too tart for our taste so the second time I only zested one lemon. That was much better but I am still playing with the right amount of lemon juice. Juicing two medium lemons with an automatic juicer resulted in almost a whole cup of lemon juice which was a bit too much even though the pie was not runny. I have found that whisking the 1/4 cup hot sugar mixture into the egg yolks before adding them to the remaining mixture really helps the pie to set up well. The first time I didn't do this and the pie had some juice under the crust. My only other problem is with the meringue. It looks beautiful when the pie is finished and tastes great, but after being in the refrigerator for several hours the meringue becomes sticky and makes the pie difficult to slice. All in all I think that this is a very good recipe. There is never going to be a lemon meringue pie that will be worth five stars to everyone since many people like different degrees of tartness. You just need to take a good recipe and tweak it until you get just the right degree of tartness for you. This is one of the best lemon pies recipies that I have tried.

Reviewed On: Nov. 16, 2004

I don't usually review a new recipe I try but this one is so good it's hard to beleive it's so easy to make! I used a rub on the meat and browned it before putting in the crock pot but otherwise cooked it as directed. Everyone loved it....even my finicky son!

Reviewed On: Jul. 12, 2003