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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RADIANTSUN

Cooking Level: Expert

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Reviewed: May 10, 2009

This recipe is great! Love the lemon flavor and it is SUPER EASY!!!

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Ashley

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: May 9, 2009

Very, very good recipe. Used a crust from a vinegar pie recipe, and paired extraordinarily well. Will probably use this again. Great lemon curd to this.

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Brian Kline

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Reviewed: May 2, 2009

OK, I just used the lemon part of the recipe for a pie I created. It was perfect, tart, smooth, clean tasting. Will make again.

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Sweet Apron

Cooking Level: Expert

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Reviewed: May 2, 2009

Very good recipe. I added lemon juice and yellow food coloring, but i would probably just stick to the recipe next time. My husband is a big fan of lemon meringue pie and he loved it. Thanks for the recipe, it's a keeper.

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Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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Reviewed: Apr. 27, 2009

I made 2 changes ONLY because I didn't have what was called for. I used 1/2 C lemon juice and about a tsp of dried lemon peel (spice cabinet)...and 2 T shortening instead of butter (was out) It was still delicious and perfect!

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calatta

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Reviewed: Apr. 23, 2009

great recipe. I didn't have a pie crust handy so I used gram cracker, same idea as a cheesecake crust and it was delish. I had two large sized lemons and I thought that the juice combined with the water would be too much but it was perfect. Will definitely use this reciped again.

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elaine

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Reviewed: Apr. 22, 2009

I followed Carthecook's recommendations for this recipe and got rave reviews when I brought it to an Easter dinner. I believe the "best lemon meringue pie ever" words were mentioned in there somewhere. I'm not a huge fan of lemon desserts myself but I must say that this was delicious and I will definitely add it to my favorites!

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Sine

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Reviewed: Apr. 22, 2009

great flavour from using real lemon and rind

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Juny

Cooking Level: Intermediate

Living In: Markdale, Ontario, Canada

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Reviewed: Apr. 22, 2009

I made this pie for Easter and the whole family loved it. Delicious!

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kmbeckmeyer

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Apr. 18, 2009

Delicious and so easy to make! I followed another suggestion and used lemon extract instead of the lemon zest.

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rabbitmoon82

Cooking Level: Intermediate

Home Town: Winter Park, Florida, USA

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Reviewed: Apr. 13, 2009

Easter dinner Winner! This is the pie of my childhood I'll be making this many more times... I didn't use lemon zest b/c I had meyer lemons & very little zest 2 be had, other than that I followed recipe exactly. Many thanks!!

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foodwiz

Cooking Level: Expert

Home Town: Columbus, Georgia, USA

Living In: Fort Washington, Maryland, USA

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Reviewed: Apr. 12, 2009

I received more complimets on this pie than on any dessert I've ever made. I did substitue milk for the water. Definetely a keeper!!

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Susan

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Reviewed: Apr. 10, 2009

I guess this recipe did the job. it turned out too sour and lemon-y for me though. too bad i didn't make that change to decrease the amount of juice and zest.. i would have enjoyed it much better.

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Gecellie

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Grandma's Lemon Meringue Pie

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