Reviewed: Nov. 9, 2009

My first time making any kind of meringue pie. This was AWESOME to say the least. I went exactly as the recipe called for, no substitutions like others and it was perfect. It will definately be a FAVORITE of ours. My husband love it. The filling was so nice and yellow and thick. No weeping meringue on top. Hats off to you for the recipe!!!

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used2bblonde

Cooking Level: Beginning

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Reviewed: Nov. 9, 2009

Wonderful pie! This was the first time I have made a pie from scratch and it was great! I did add 1/4 tsp. of cream of tartar to my egg whites before I whipped them and then also add 1tsp. of vanilla to them as well. I wanted a really strong lemon, so I used 4 lemons instead of 2. I did everything else the same as the recipe. LOVED IT!

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Heidibugg

Cooking Level: Expert

Home Town: Quitman, Texas, USA

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Reviewed: Nov. 7, 2009

I thought the filling on this pie was delicious! This is definitely a do over. Next time, I will double the filling and meringue.

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Im the cook

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Reviewed: Nov. 2, 2009

Everything a lemon meringue pie should be! It's just the right balance of sweet and tart - a little more tart than sweet, which is what I was looking for. Really showcased the lemon. Very easy, too. I used a couple of extra egg whites to make more meringue. This will be added to my real-life recipe box for go-to desserts. YUM!

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marlakay

Cooking Level: Expert

Home Town: Kankakee, Illinois, USA

Living In: Tomball, Texas, USA

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Reviewed: Oct. 30, 2009

Incredible! Just like my Gram used to make. I follow the recipe to the letter except that I add a tad more lemon flavoring and more lemon zest. I've made this several times and it's usually gone by the end of the day! My hubby absolutely loves this pie (and so do I)!

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Cheyenne

Cooking Level: Expert

Living In: Oelrichs, South Dakota, USA

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Reviewed: Oct. 23, 2009

I replaced all the sugar in the lemon mix and half the sugar in the meringue with Splenda. The meringue came out Perfectly, but the lemon mix lost almost all its water during the final baking, and I got a very soggy crust :( I'm not sure if the water separation comes from me replacing sugar with Splenda, but I will give this a go with sugar only next time.

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Nicolas Connault

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Reviewed: Oct. 21, 2009

It was delicious, but the lemon filling was slightly runny. But it tasted heavenly!!!

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Meadow Brady

Cooking Level: Expert

Living In: Alma, Michigan, USA

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Reviewed: Oct. 19, 2009

for a homemade lemon meringue pie, pretty good the filling was very very delicious.

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DaSuga

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Reviewed: Oct. 17, 2009

Really good! I have never made a pie before, but my husband wanted this for Thanksgiving so I attempted it. The only problem I had was with the meringue....I think I cooked it too long because it did have the little sugar beads on top....but it kind of looked pretty :) Everybody was impressed!

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kim

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Reviewed: Oct. 10, 2009

One of my favorite desserts. Very lemony, not too sweet, and just tart enough. Very easy to make. I do make my own pie crust instead of using store bought. Yummy!

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 4, 2009

This pie is simply incredible. I've made it several times now. The 2nd time I made it I tried it with milk for half of the water content, as one reviewer had suggested, however, my family did NOT like it that way. I've followed the recipe exactly since then, and it has always been phenomenal. Thanks for sharing, Emilie!

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Rebecca S.

Home Town: Crofton, Nebraska, USA

Living In: Hazen, North Dakota, USA

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Reviewed: Oct. 2, 2009

im a 23 year old guy and i found this recipe fairly easy but the outcome was amazing i took a pie to my 76 year old grandma and she threw her old recipe away and if you have ever had her pie that says alot i give this recipe 2 thumbs up!!!

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znick918

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Reviewed: Oct. 1, 2009

OMG! This pie was so good. I made this dessert for family dinner on Sunday and to my surprise it turned out great! I was very scared because I had never made one before but it came out so good. My son is already asking can we make another Lemon Meringue Pie. Thanks for this great recipe!!!!! I will make it again!

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elswinnie

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Reviewed: Sep. 30, 2009

I've read a lot of reviews by folks who've tweaked the recipe a bit, but as I'm a lemon meringue pie newby, I thought I'd follow the recipe as it was posted. Personally, I don't think it needs tweaking at all - it's simply perfect just the way it is. I've made 3 pies now. The first two disappeared shortly after making them, and the third is cooling as I type this. I suspect I'll be making my 4th pie in a day or two. Yum yum!

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SHALOZAN

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Reviewed: Sep. 28, 2009

INCREDIBLE! Following the advice of others, I substituted milk for the water and I let the pie cool for 1 hour on the counter before refrigerating for at least 3 hours. To make stiffer meringue, whip the eggs in a bowl that is suspended over simmering water, or that is partially submerged in simmering water.

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ABoston

Cooking Level: Intermediate

Home Town: Tifton, Georgia, USA

Living In: Manhattan Beach, California, USA

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Reviewed: Sep. 27, 2009

I've never made a meringue pie before. I followed the directions and it turned out pretty good. I did have some separation of meringue from the lemon curd.

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food guru

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

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Reviewed: Sep. 26, 2009

My Grandmother used to make it just like this and now I can do it for myself. Delicious!! This was my first pie of any kind, turned out great!!

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Burch

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Reviewed: Sep. 25, 2009

This was great! My first try making lemon meringue and my husband LOVED It! He called his mom raving about it which for me is a big deal! His mom is a wonderful cook so I always wonder how I measure up...:)this was a great recipe and i will be making this more!

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