Amazing!! I eat the stuff with everything. It's great on ice cream, in yogurt, on potatoes, really - anything.

Reviewed On: Oct. 8, 2005

This turned out fantastic. I don't bake much and it was definitely my first attempt at lemon meringue pie... I used the juice of 2 lemons, which gave me 1/2 cup and the zest of one and a half lemons. I actually used a pre-made graham crust and added cream of tartar and vanilla to the meringue - whipped it a long time and it gave a lot of it; enough to cover the pie with at least an inch of the stuff. I also used 3.5 tbsps of cornstarch and after adding the yolks, cooked it for an additional 10-12 minutes, constantly stirring. I made the meringue after pouring the lemon curd in the crust and let the whole pie cool for an hour after before sticking it in the fridge overnight - it turned out perfectly; nothing runny, the lemon layer was just the way it should be as was the meringue and there was no liquid in between. The meringue did slightly separate from the crust but it wasn't much of a problem; perhaps I didn't seal it as well as I should have or perhaps it was the graham crust. Fantastic recipe!!

Reviewed On: Jun. 25, 2005