Reviewed: Oct. 6, 2008

UPDATE: i am not trying to be smart here, however, i am hoping that people know the difference between the zest and the rind / peel! i have read a lot of reviews on this recipe where people are saying the filling was bitter due to the called for zest or that there was TOO much zest! the zest is very outer, thin layer of the peel (mins the pith - the white bitter stuff). if you're lucky or have a very large lemon, you get a tiny amount of usuable zest. i read one review where someone said they had a cup of zest!! which she in turn added to her filling!! this is clearly the rind and or peel, not the zest. REVIEW: very well done. it's tart, yet sweet! it's perfect. from reading reviews on here, definitely wait until the mixture boils...it will thicken up. also chilling in the fridge helps with firming up the filling. i used meringue II for the meringue part - wonderful recipe.

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HOTHEADED

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 4, 2008

Absolutely fantastic! Easy to make and delicious to boot. Can't go wrong with this!

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SakhalinChef

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2008

ok so i made this for my dad's b-day just yesterday and he absolultey loved it!!! I personally prefer mine with a little more lemon but he said that it was perfect. I had to use seven small lemons to get a 1/2 cup of lemon juice and didn't have any problem with the filling getting thick enough. This recipe is definetley a keeper, thanks

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mlcooper

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Reviewed: Sep. 29, 2008

Oh my goodness!! what a wonderful recipe! I had enough filling for 2 pies and by the end of the dinner there was only 1/2 a pie left which went promply the next day. I highly recommend this recipe.

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Jeniffer

Cooking Level: Expert

Home Town: Kimberley, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 28, 2008

My son requested Lemon Meringue Pie for his 8th birthday this year. Didn't read reviews/comments so made it as directed. Flavor was good (he gave it 2 thumbs up). My only complaints were that the filling seemed sparse in the 9" pie crust and that there was a layer of liquid when we cut into the pie. I might read some of the tips and make a few alterations next time. Overall, though, this was a good recipe.

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NORTHWESTMOM

Cooking Level: Expert

Home Town: Kodiak, Alaska, USA

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Reviewed: Sep. 27, 2008

Excellent! I followed the recipe exactly and it was perfect. The meringue hardly weeped at all. The lemon pudding was tart and delicious. Will definitely make this again!

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Dedene

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Reviewed: Sep. 21, 2008

This is a good, but fairly standard lemon meringue pie with a rich, tart filling, and fluffy meringue. I prefer lemon meringue pie recipes like this one that call for water, rather than recipes using milk. I used three small lemons, which yielded about 1/2 c. of lemon juice and 1 T. zest. I would have prefered a thicker pie, however, so were I to make this again I would increase the recipe overall by half. Tip: a weepy meringue is sometimes a problem, but can generally be avoided by not overcooking the meringue.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Sep. 18, 2008

Needs for lemon juice for my taste but a great recipe. Thanks!!!

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mo3shorty

Cooking Level: Expert

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Reviewed: Sep. 15, 2008

ALL I have to say is don't look any further for a lemon pie recipe....THIS IS IT...AWESOME....

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lyntress61

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Reviewed: Sep. 14, 2008

This is THE recipe. As long as you know how to do meringue (i.e. warm pie shell, warm filling, then top etc) then this is it. The filling is perfect b/c it's not that mucky sweet stuff you buy in the store or find in some recipes. It has some tartness to it, which, if we're being frank, is what MAKES a lemon meringue pie what it is! Thanks so much for posting this recipe. Oh, and by the way - my dad who is a pie lover told me that this pie was better then his own mothers - and my dad just doesnt say stuff like that! I almost cried. Again - THIS IS IT!

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Amy

Cooking Level: Intermediate

Home Town: Burleson, Texas, USA

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Reviewed: Sep. 10, 2008

I'm giving this recipe 4 stars because I find the instructions to be slightly vague. It doesn't say that the lemon mixture will thicken after cooling it in the fridge. When I poured mine in the crust, it was almost like syrup. But after cooling it, it thicken to an almost perfect consistency. Nonetheless, I would still add less water next time and maybe more cornstarch. Other than that, my guest really liked the pie and asked to take some home with them!

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Isabelle

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2008

So let me preface this by saying, I totally forgot to add the butter to the filling. I don't know know if that's why my filling was just a touch runny. I would have preferred the filling a little firmer. But the taste, OH MY! It's wonderful. I used the Meringue II recipe, and it was a hit with everyone. This really is an excellent recipe.

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KieshaMessina

Cooking Level: Intermediate

Home Town: Ardmore, Oklahoma, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 27, 2008

Perfect. Followed the recipe to a tee, except that I added extra sugar while whipping the egg whites, because I thought that would help firm it faster (it didn't). The result of this blunder were cute little caramelized beads of sugar on top of the meringue. There was some liquid between the layers, but nothing that can't be drained by tipping the pie over a sink! A bit of work with the topping, but delish and impressive for guests!

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mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

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Reviewed: Aug. 19, 2008

Delicious! This was my first attempt at a meringue pie. I followed this recipe exactly and watched the How to Make Lemon Meringue Pie video as I was making it. Very helpful!

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Rebecca

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Reviewed: Aug. 12, 2008

this was my first time trying to make a lemon meringue pie and it came out so good.It was very easy to follow.

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kathy

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Bronx, New York, USA

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Reviewed: Aug. 8, 2008

Delicious! Just like Betty Crocker. My family and work loved them (had to make multile pies to feed everyone).

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Aug. 7, 2008

Very Good. Add extra lemon juice and zest for more zing.

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Kathyga

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Reviewed: Aug. 5, 2008

the best... and very easy

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Kristi

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Reviewed: Aug. 1, 2008

I must admit I was very skeptical when I seen all-purpose flour in the lemon mixture, however, it was not noticeable. The changes I made was decreasing the water to 1 1/4 cup and using 1/2 cup of lemon juice plus the zest of 3 lemons. The only problem with the recipe is that the juice and zest of 2 lemons is rather unspecific. All in all a good pie.

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