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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jacks mom

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Reviewed: Sep. 24, 2009

I did as it said to put some of the meringue in the lemon mix and it made it real creamy and delicious!! Will do again and again!!

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Sandra

Cooking Level: Intermediate

Home Town: Temecula, California, USA

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Reviewed: Sep. 20, 2009

Yummy! I follwed the suggestion to use milk instead of water and the filling was thick and delicious. I will definitely make this again.

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Red

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Reviewed: Sep. 17, 2009

I would like to write another review of this recipe. First off, its is THE BEST lemon meringue pie on this site. Second, I thought this might help others who may not have fresh lemons on hand. I always have a bottle of RealLemon juice in the fridge, but had to estimate how much to use. I have made this pie twice in the past several months. The first time, I made it with 1 1/2c. juice. It was good, but tart. The next time I made it, I used 1 1/3c and it was perfect. Thank you very much Emilie, for submitting this new family favorite. My father in law requests it often.

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runzwitsizrs

Cooking Level: Intermediate

Home Town: Swisher, Iowa, USA

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Reviewed: Sep. 10, 2009

Excellent results! Reviewers tips really work well. I always make Lemon Meringue Pie with a graham cracker crust with a bit of lemon zest and a tsp of cinnamon in it. The video that goes with this recipe is very helpful.

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ChefRossi

Cooking Level: Intermediate

Home Town: Winona, Minnesota, USA

Living In: Elk River, Minnesota, USA

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Reviewed: Sep. 8, 2009

This was really simple and really great! I impressed our guests.

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cabrbe

Cooking Level: Intermediate

Home Town: Falmouth, Maine, USA

Living In: Basalt, Colorado, USA

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Reviewed: Sep. 4, 2009

I followed the directions exactly and it came out perfectly. Honestly my husband and I think this is the best pie we have ever had. Not a pie for beginning bakers, however. I used the "Bakers Secret" pie crust from this site, which I love.

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ALIPAIGE

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: Sep. 3, 2009

I made this and my friends loved it! when making a meringue pie be sure to spread the meringue all the way to the crust to be sure that it wont shrink after it cools. That way you'll have a pretty and even meringue over your lemony custard :) YUM!

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Love2eatsweets

Cooking Level: Intermediate

Home Town: Hacienda Heights, California, USA

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Reviewed: Sep. 2, 2009

I've never tried lemon meringue pie, but my husband loves it. So my rate is based on what he thought of it. The pie came out delicious, but a little runny. I don't know if I did anything wrong. If someone has any suggestions on what to do so it doesn't come out runny please let me know. I will definitely make it again.

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chula-lolis

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Reviewed: Sep. 2, 2009

This pie was incredible. It was easy to make and it wasn't to sweet or to sour, it was just perfect! My family is now asking for a fifth serving! I've had to make it four times already! I used two more egg whites for the meringue for extra to make it really high.. but this pie is perfect the way it is! I highly recomend it!

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hollyann1886

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Reviewed: Aug. 30, 2009

Absolutely a WONDERFUL recipe. I had RAVE reviews from my family. I followed the recipe exactly. Next time i MAY do the merigue prior to making the filling as I found myslef stirring the pot with my left hand and beating egg whites with my right. I was very fortunate to have gotten close to a half cup of juice from the lemons. My Mom always used to place the lemons in a bowl filled with hot water prior to juicing them as it seemed to help the lemons produce more juice. Don't know if that was an olde Irish folk tale, but, it sure seemd to work !! AWESOME recipe :o) Marilynne

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MARILYNNE2

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Reviewed: Aug. 22, 2009

This is a fabulous recipe. I just took the pie out of the oven and it is beautiful. I had very juicy home grown lemons and had just over 1/3 cup of juice. Very unfair for reviewers to change the recipe up and then give one star because it didn't work out. With meringue you need to start out a little slow until it is frothy and then speed things up and start adding your sugar one Tbsp at a time, by the time you are adding the final Tbsp the meringue should be almost ready...beat at high speed until you get soft to medium peaks. If you beat too long the meringue will collaspe and be useless. I use a hand mixer...my KitchenAid is so powerful it is easy to ruin delicate egg whites.

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baileybenson2

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Reviewed: Aug. 20, 2009

Not sure what I did but the meringue never set up completely and I whipped it for 14 minutes! Since I didn't have enough meringue to seal the edges of the crust (SO important) it "de-flated" into the pie resulting in a gooey mess. I did use 1 1/4 c. white sugar, 3 1/2 TBSP. cornstarch, 1.5c milk vs. water, 1/2c. lemon juice and 1 TBSP. lemon zest, and added 1 tsp. vanilla extract. Let mixture boil ~1min, then stir in everything else and stir until thick ~1 min. For the meringue I whipped egg whites on high ~2min, added 1/2tsp. cream of tartar and 1/2tsp. vanilla, then sugar and whipped another 14 minutes. Let cool on counter ~1hr, then in fridge 3-6hrs uncovered, then cover.

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ctaylor

Cooking Level: Beginning

Living In: Cartersville, Georgia, USA

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Reviewed: Aug. 9, 2009

Fabulous recipe! This pie is easy to make and has a nice balance of tart and sweet. Lemon meringue is my favourite pie and this is the best one I've ever made. Thank you so much for shairng!

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DIANNE999

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Reviewed: Aug. 8, 2009

Excellent !!!! easy...easy... too make used 3 lemons ,mine were small in size and wanted too mke sure it had a bite..nice and tart...all who ate knew it was homemade ..you cant buy a pie like this in the market !!! HATS off too GRANDMA thank you !!!!!

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bw

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Reviewed: Jul. 31, 2009

This is so yummy! I used 1/2 milk and 1/2 water, makes it a little creamier. Used 6 egg whites for the meringue, same amount of sugar and added a tsp of vanilla. I take about 1/4 of the lemon zest and sprinkle it on top.

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Shannon Miller

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Reviewed: Jul. 28, 2009

I have never made a lemon meringue pie before so I was little nervous about it but, this pie is fool proof and absolutely DELICIOUS! I followed the recipe as is. Thank you for a great recipe.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jul. 28, 2009

Six stars! This was my first pie making attempt. It turned out perfectly and was gone faster than I could believe. I will be keeping the recipe on hand. Thank you Emilie S.

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Emilie

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Grandma's Lemon Meringue Pie

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