I made this recipe a long time ago with Bud light, and at the time I would have rated it a 3 1/2. This time, I tried using Guiness Stout (not extra stout), and it improved the taste of the bread dramatically! I used a bit more sugar than called for - a few more large lumps, and brushed the top with melted butter after baking. Everyone raved about it! My daughter thought this was even better than the bread a local Irish Pub-style restaurant is famous for.

Reviewed On: Jan. 9, 2009

I tried this recipe due to all the rave reviews. I made a bunch of appetizers for dinner as a trial run for our holiday party, and I'm glad I did. This recipe was very dissapointing.

Reviewed On: Dec. 6, 2008

I have been looking for a lemon pie recipe similar to the legendary one my husband's grandmother used to make; unfortunately, she had never written it down, and her secret is lost. This pie comes very close to hers. I used fresh lemon juice and added the zest as well (as Grandma had). I used 1/4 C. cornstarch, since many other recipes with equal liquid measurements called for it (I didn't want it to turn out rubbery). I decided to try another meringue recipe, since I already had a sore arm from the CONSTANT stirring involved in making the filling. This is very labor-intensive; I can see why making lemon pies has fallen out of vogue. The results are worth it, however; I made it for company, and they raved about how good it was.

Reviewed On: Jan. 1, 2008