This was my first lemon meringue pie, and it was a success! I labored over when to put the meringue on the lemon filling, as well as whether or not to refrigerate the pie. I decided to put the meringue on when the filling was piping hot, and not to put the pie in the fridge, and my co-workers raved about it. Also, I used milk instead of water, which made the filling more creamy in consistency.

Reviewed On: Jan. 18, 2009

This crust is amazing. As others mention, however, it is extremely flaky - not at all like your usual pie crust. Make sure you desire a flaky, buttery crust if you choose this recipe. We used it as a crust for pizza, and this was a hit as well.

Reviewed On: Jan. 18, 2009

This is a "wow" recipe. As others mention, it is extremely rich. If you are making this for a supper with your family, I suggest cutting back on the cream cheese. If you are having a dinner party, however, and want to impress your guests, pull out all the stops and use the listed ingredients. This will definitely be a hit!

Reviewed On: Jan. 18, 2009