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Reviewed: Aug. 20, 2008

This pie induced much selfishness and illwill. Arguements abounded as family members denied sneaking pieces. This lasted less than a full day as this heavenly dessert vanished that fast. At first bite silence fell over the table as our tastebuds sang with pleasure. I did try to mold the pre-cooked meringue into a shape that would contain the filling. No changes were necessary. When I make this again (probably today) I will try piping the whipped cream topping to make it prettier. This deserves a place of honour in your recipe box. UPDATE: To prevent major war I have resorted to cutting the finished pie in half. His and Mine!

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Reviewer:

CYNJNE

	Cooking Level: Intermediate Living In: Toronto, Ontario, Canada
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Reviewed: Jul. 25, 2008

This is similar to my recipe, but I am all about easy. No need to use a double boiler--just cook the lemon juice, sugar (reduced to 1/3 cup) and egg yolk over medium low heat, whisking constantly until thick. When the lemon curd has completely cooled, fold in 2 stiffly beaten egg whites and 1 (8 oz) container Cool Whip. Pour into meringue shell and refrigerate for at least 4 hours. Then top it with real whipped cream and garnish with lemon peel. This is a great Spring/Summer pie! P.S. Always use a glass pie plate and spray it well with cooking spray before putting in the meringue. This will make serving the pie much easier.

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Reviewer:

CathyW

	Cooking Level: Expert Home Town: Seymour, Wisconsin, USA Living In: Mound, Minnesota, USA
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Reviewed: May 12, 2008

This was very good! I sweetened the whipped cream a little with sugar and added some vanilla and it was a perfect balance with the tartness of the lemon. I did make a mistake, and didn't grease the pie plate enough, so the meringue crust stuck horribly! The taste did, however, make up for that little mishap. I will definitely make this again.

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Reviewer:

Kira

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: Porter, Texas, USA
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Reviewed: Apr. 6, 2008

This is a wonderfully light and refreshing dessert. I made a mess of it trying to serve it and I'm glad it wasn't for company. Baked meringue is very fragile and I had a heck of a time getting a slice out in one piece. So for presentation, unless you're a whiz at cutting meringe, I'd only give it a 3, but the taste is definitely 5-star. The lemon is delightfully tart and is balanced by the sweetness of the meringue crust. I see no need to sweeten the whipped cream as it seems the dessert is sweet enough without it. I was concerned about the relatively small amount of lemon curd compared to the other ingredients, but the intense flavor carries through even though the amount is small. This is a wonderful alternative to lemon meringue pie.

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Reviewer:

Mallinda

	Cooking Level: Expert Home Town: Norristown, Pennsylvania, USA Living In: Mobile, Alabama, USA
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Reviewed: Oct. 23, 2007

My grandma has been making this for years, she hates the time it takes but each piece of heaven in your mouth makes it worth every second!

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3 users found this review helpful

Reviewer:

UtopianStorm

	Cooking Level: Intermediate Living In: Bellevue, Ohio, USA
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Reviewed: Jun. 9, 2006

This is a trustworthy recipe--no "surprises." Just remember that you're not making a pudding type of filling, you're making a curd, which behaves much differently on the stove. I also whip 2 cups of cream and add about a quarter cup of sugar and 1/2 tsp. vanilla to it. I lighten the curd by folding in a little of the whipped cream. Not only does this lighten it up, it also gives the base a velvety feel to the tongue. Garnish with lemon rind curls & you've got a winner.

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8 users found this review helpful

Reviewer:

Puma


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Reviewed: Apr. 30, 2006

Delicious light and yummy lemon pie with a shell that melts in your mouth. The directions do not tell you to put the beaten egg whites into the pie plate and to "mold" the eggwhite edges upwards to hold in the filling after the shell is baked. I have made a similar pie before so I knew to do this. I did not use a bouble bolier as the instructions said, but just cooked the egg yolk mixture over medium low heat until it was thick and began to boil. Be sure to cool both the shell and the lemon mixture completely as the instructions tell you. I used two cups of whipped cream and added a little vanilla and powdered sugar to the whipped cream for a hint of sweetening. I garnished the top with a few fresh red raspberries on each piece. I will definately make this recipe again as it is a real winner. I served this for company and everyone loved it!

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15 users found this review helpful

Reviewer:

INSTYLECOOK

	Cooking Level: Expert Home Town: Los Angeles, California, USA
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Reviewed: Jan. 16, 2006

Decided to try making a light pie and chose this recipe. Had unexpected company and everyone rated this a "5" Will definitely make this many times again. Used 2 cups of cream instead of 1 1/8 to completely cover the top.

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Reviewer:

HEARTHSIDE


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Reviewed: May 27, 2003

I am on a low carb diet. I substituted "Splenda" sweetener for the sugar and this pie was excellent!

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12 users found this review helpful

Reviewer:

WDEBB


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