this meringue was great. this was the first time i've used cornstarch for meringue. made nice stiff peaks that browned beautifully in the oven.

Reviewed On: Jan. 21, 2007

fantastic pie crust! not too greasy, very easy to work with and very, very flaky. one quick note from past experiences, add the ice water one tablespoon at a time and toss with a fork after each addition.

Reviewed On: Jan. 21, 2007

this pie was fantastic...after two tries of making it. the first try, it didn't make nearly enough to fill the pie plate (a deep dish 9" plate). also, it made kind of a gelatinous, almost clear jelly type substance. the flavor was good, but not at all what i was expecting. so, i dumped it and tried again the next day. after reading ALL the reviews, i followed Angela's suggestions from page 10. I changed the servings to 12, used milk instead of water (huge difference), used the zest from 3 lemons and the juice i got from them, which was 1/2 c., which was perfect, i also used about 1/2 tablespoon more cornstarch. making those changes yielded a yellow custard that i am used to seeing in lemon pies. after whisking the egg mixture back in, i lowered the heat to medium low and stirred until i felt it was thick enough. (maybe 10-15 minutes of constant stirring). after i spooned it into the pie shell and topped with meringue i let it cool to room temperature for over an hour then put it in the fridge for about 4 hours before i served it. i used Pie Crust IV and Meringue II from this site. it was, as my, self-proclaimed-lemon-meringue-pie- connoisseur father said: "pretty impressive". (he had thirds)

Reviewed On: Jan. 21, 2007