Reviewed: Jul. 13, 2009

So good! So easy! A real keeper.

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GroTom

Cooking Level: Intermediate

Living In: Alexandria, Louisiana, USA

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Reviewed: Jul. 12, 2009

The flavor was spot on for this pie. However, mine didn't turn out right. I had never made a meringue before, so for me the instructions were not detailed enough. I wasn't sure how long to boil the filling for. But, in the end, the pie was runny and soggy. So, I'm not sure if i cooked it too long or not long enough ? Also, I used a hand mixer for the egg whites, and I seriously beat it for at least twenty minutes. I'm going to have to throw it out. Too bad bc I can tell it's a tasty pie.

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BLUEHOPE

Cooking Level: Intermediate

Home Town: Plymouth, Massachusetts, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Jul. 11, 2009

Well, I'm a Grandma and I have made this recipe for years. My own Grandmother taught me. My husband's favorite pie!

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Ella1111

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Reviewed: Jul. 8, 2009

Emilie, I followed your recipe to the T for a Fourth of July BBQ with my entire family and all I can say is bless your Grandma. This was a hit with everyone who tried it. My husband's family now think that I am a fantastic cook and he even said that this rivaled his mother's strawberry shortcake. Needless to say I am writing this into my cooking notes as my own ha ha...hope your grandma won't mind.

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hilaryacox

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Reviewed: Jul. 7, 2009

Very good, although I'd like a little more lemon tang in the filling.

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Ellen Pfeiffer

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Reviewed: Jul. 6, 2009

This turned out great for me. My first time ever cooking a lemon meringue pie. I had no problem with runny filling, I was told ahead of time not to over cook the filling. My own personal preference is for a more lemony pie, so I will tweak it a bit next time but this turned out just great.

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RACHAEL

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Palm Springs, California, USA

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Reviewed: Jul. 6, 2009

Delicious!!! I improvised with a sore bought crust, added extra egg whites and used milk instead of water. I am so glad I did! this is a keeper!

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Jul. 6, 2009

This was the best Lemon Meringue Pie I have made yet. I followed the instructions exactly and doubled it for 2 pies. It was a perfect balance of sweet and tart, and firmed up beautifully. I tried it that evening while it was still room temperature and in the morning after chilling in the fridge. I MUCH preferred it after it was chilled/slightly more firm, and it was still good 2 days later! Thanks for a great recipe! NOTE: I brushed the unbaked pie shells with some of the egg white before I baked them. This protected the crust from getting soggy from the warm lemon filling.

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Reviewed: Jul. 5, 2009

My husband, who's the big lemon meringue pie fan, loved it.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Jul. 5, 2009

Excellent pie! My family loved it.

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Colonial Woman

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Reviewed: Jul. 4, 2009

this pie was awesome! though i did follow suggestions and used more lemons, zest, and even some extract to punch in the lemon tartness. also it was a little sweet so the second time around i cut down the sugar in the meringue to just one TB per egg white (4TB). but this is the first recipe i've tried for meringue and will stick with this one! thanks!

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SEEMA21

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Reviewed: Jun. 29, 2009

I'm giving this recipe 5 stars. I always make deep dish pies. But never made a meringue pie before. Usually just use a whipped cream top. I asked the members on the Recipe Exchange a couple... ok, OK!... ALOT of questions... and as usual they came through. If making a deep dish pie make for 12 servings. I added a teaspoon of lemon juice to whites prior to whipping till frothy, like beer suds. A bit of vanilla after the POWDERED sugar was added. The powdered sugar contains both sugar and cornstarch. I made my meringue first and set it aside. Then I cooked the custard. Used milk instead of water. Grandma always did. I forgot to add the butter, but I tasted the spoon, and it was lemony creamy and pudding thick without it. I used a hand mixer for the whites, worked great! Remember to let the whites be a room temperature BEFORE whipping. Added vanilla and a pinch of salt to the finished whites. Add this to HOT custard. Seal all the way to the OUTER edge. I did it, now YOU can! Also baked meringue at 325F for about 15 minutes.

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Ewan

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2009

I made this for my father in law who loves lemon meringue. This was an easy recipe to follow and the result was perfect. Thank for sharing.

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acoburn

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Reviewed: Jun. 28, 2009

Pretty good considering I do not like lemon flavored anything.

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inounvme

Cooking Level: Expert

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Reviewed: Jun. 28, 2009

Very good results. Used milk in lieu of water on first try, and results were fantastic. Not too tart, not too sweet. Just creamy goodness. Thanks!

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smurphy77079

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Reviewed: Jun. 27, 2009

I used my favorite crust recipe ( it has ice cold vodka to counterbalance the toughening effects of water) and added the juice from one more lemon (I have a lemon tree that is still covered with lemons), and the results were just delicious. Thanks for the recipe. I lessened the amount of water by the amount of extra lemon juice.

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Ritak96

Cooking Level: Intermediate

Living In: Shasta Lake, California, USA

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Reviewed: Jun. 27, 2009

I haven't ate this pie yet but I just made it and it was incredibly easy,I had some trouble with the meringue,it didn't get as STIFF as my mother makes hers but....it came out watery on the bottom but I know weather sometimes effects how you cook things.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Jun. 27, 2009

I am not a baker by any means. I followed the advise about making the meringue first so it can be added to the pie right as it came out of the oven. Other than that, I followed the recipe to the T. It came out PERFECT. Not as scary as I thought...I honestly believed that I would completely screw it up. How I impressed myself! Love it, Love it, Love it!

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captncrazy

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Reviewed: Jun. 25, 2009

This was a delicious pie even though I did not cook the lemon mixture for long enough. The directions just say "until thick". I think it needs to be cooked for over 10 minutes - until it gets really thick. Take your time on cooking and I think it will turn out perfect! I also heeded the advice of another reviewer to set the meringue on top of HOT lemon mixture and the meringue set really well.

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laracucina

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Jun. 24, 2009

UPDATE: I baked this pie in the evening and served it the following night. The crust had turned exceptionally soggy and was rather disgusting as a result. The taste was still fantastic but soggy crust as a result of the filling isn't a good thing. The merangue had also started separating from the lemon filling. I'm not sure if this is a normal lemon meringue pie issue but it wasn't very pretty. ORIGINAL REVIEW: I really liked this recipe with regard to taste but it makes absolutely no mention as to how long you should let it cool for and how (ie. in fridge or not). I ended up cooling it for about an hour on a rack and then cooling it further in the fridge overnight. I was concerned about it being runny (liquid kept running all over the place during the cooling process as all my floors are very uneven in my vintage apartment so I actually had to get a level out to find the most even place in on floor and cooled it on a table in the middle of the hall) so I tried a piece this morning and it was fantastic. It set properly but the meringue had shrunk quite a bit although I think that this may have been my fault due to not beating long enough. Also, a lot of users said 3/4 cup of lemon juice. I got a lot more than that out of my two lemons but it wasn't too tart at all so I was happy. Overall, good recipe but a few things needed clarification. Will make it again.

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