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

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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miremba

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 21, 2009

This is VERY VERY GOOD PIE!! PERFECT recipe that needs absolutley NO tweaking. Thanks so much for this one;)

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Ashley_S

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2009

Try serving it with fresh strawberry's on the side quite tasty especially oregon berry that are now in season

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heidimyres

Cooking Level: Expert

Home Town: Milwaukie, Oregon, USA

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Reviewed: Jun. 15, 2009

This was really good, like another user I used 1/2 cup of lemon juice (3 1/2 small lemons). My husband loves lemon meringue pie so he was a little impatient, I let it cool for an hour on the counter and placed it in the fridge for 3 hours, when he cut into it the lemon part wasn't fully set yet, (still tasted good just a little runny). By the next day it was set beautifully so I would suggest letting it sit longer than 3 hours in the fridge

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kitty

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Reviewed: Jun. 12, 2009

I used this recipe for the filling only and followed the directions to a T. It was perfect as is. I didn't have any problems with runny filling. This is a keeper recipe that I will make again and again. Thanks!

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Jun. 9, 2009

Very good. The lemon curd was very smooth and sweet & sour in the right proportions. I read some of the other reviews about the filling not congealing and got a little worried. So, I watched the all recipe lemon meringue video. Wonderful tips. If you overboil the filling, the starch will break down and the whole thing gets soupy. I took mine off the heat as soon as the first bubbles started. As for the meringue, the tip was that the beading on top is a result of the egg whites having too much sugar added. This one is tough as not all eggs are the same size. My large eggs seemed small so I reduced the sugar by 1 TB. Everything turned out perfect. I will change only one thing in the future. I will up the scaling to 10 servings. I like my pies a little fuller and taller than this recipe makes. Either that, or I will use an 8" pie pan instead of 9".

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Brenda

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Reviewed: Jun. 9, 2009

I have being making lemon meringue pies for about 40 years, using Jello brand pudding. When I found this recipe about a year ago, I stopped using commercial mix and have been making this pie from this scratch recipe ever since. It is absolutely fabulous!

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Elaine

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Reviewed: Jun. 9, 2009

I followed this recipe exactly and our pie was fantastic! It's not necessary to "tweak" this recipe at all and the meringue recipe is just fine as is. The lemon filling set-up perfectly. This will be the only lemon meringue pie recipe I will use from now on. I did watch the video for making a lemon meringue pie before attempting mine and I found that it helped. She also happened to use this recipe.

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Janmarie1964

Cooking Level: Intermediate

Home Town: Elmira, New York, USA

Living In: Apalachin, New York, USA

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Reviewed: Jun. 8, 2009

Very good I looked a close to fifteen different recipies befor I found this one. This was the only one I made. I used the Cream cheese tart shells by Glenda on this site to make mini single serving Lemon Meringue tarts. I used the zest off a lemon to mellow it out some they were great!

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Chef Smith

Cooking Level: Professional

Home Town: Dequincy, Louisiana, USA

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Reviewed: Jun. 3, 2009

LOVED this recipe!! Loved the sweet and the tart together...it was PERFECT! I followed the recipe exactly and had no problems with weeping at all! Will definitely be using this one again. Thanks!

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CARMEN12345

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Reviewed: Jun. 3, 2009

This recipe has the perfect balance of tart to sweet. I like my lemon meringue pie to be a little more on the tart side, and this one got it just right! I made a few little adjustments to the recipe - I used milk instead of water, used 1 Tbsp lemon zest (from 2 lemons), used 1/2 cup lemon juice (from 3 lemons), whisked 1 tsp cream of tartar into the sugar for the meringue, and baked my pie longer than 10 minutes (closer to 15 minutes). On my first try making this I baked it for 10 minutes like the recipe said, and it weeped and oozed liquid out from under the meringue (my first time making any lemon meringue pie). On my second try I baked it for closer to 15 minutes, and it came out perfect! No weeping at all, meringue clung nicely to the lemon filling, and the filling was just the right texture.

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mlbrindisi

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Reviewed: May 24, 2009

The flavor and texture of the pie is excellent: the lemon was tangy and worked well as a refreshing summer pie, while the meringue was light and fluffy. I beat the egg whites, cream of tartar, sugar, and vanilla for 14 minutes. The meringue was perhaps too airy! But the greatest downfall of this pie was its runniness! I even added extra cornstarch, but the pie was still runny and the meringue pulled away from the lemon custard. I don't know what went wrong!

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Grace

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Reviewed: May 23, 2009

My first pie... it came out pretty good. I had a hard toime with the egg whites, but then again I have the most horrible hand mixer ever made. The filling was quite tangy but good. I used pretzel crust and it was yummy.

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USFCollegeGirl

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

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Reviewed: May 19, 2009

Perfection. My husband loves lemon meringue pie and this is the one he always asks me to make!

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HONEYKITTEN

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 17, 2009

My first attempt at Lemon Meringue pie. I made it as shown and it turned out great. No Tweaks needed and my wife loved it. Thanks

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PENNYFARMER

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Reviewed: May 16, 2009

I'm not a very good baker and I made lots of mistakes. The meringue beaded. I'd try it again since it did have good flavor though.

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somerset

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Reviewed: May 13, 2009

This recipe turned out beautiful! My Dad loves Lemon Meringue Pie so I made it as a special treat on his Birthday. There was a little juice in the bottom of the pie plate, not sure why, but not a crumb was leftover! I'll probably make this again. I doubled the meringue as other posters suggested and it worked out perfectly.

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luvz2cook

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Reviewed: May 12, 2009

My mother in law requested I make this for mother's day. She asked what lemon filling I used...I told her "my own!" and she couldn't believe how perfect it tasted! **a few tips** Make sure you whip the wgg whites until soft peaks form (not just when they are foamy)...it takes longer if you put the sugar in too soon! Also, I put the meringue on when the lemon curd was still hot, waited until the pie was completely cooled before I put it in the fridge....then took it out after 4 hours and it was weepy and the meringue pulled away from the sides. But the taste was amazing!

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