Reviewed: Mar. 15, 2009

Great recipe and easy enough for men to make. My wife loves it when I make this. I huge hit during the holidays in our household.

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Delano

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

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Reviewed: Mar. 15, 2009

I thought this recipe was really good, my husband and dad loved it. The only change that I made was I did use milk instead of water. I cooked the filling for about 14 mins like one reviewer said after I added the butter and it came to a boil again I turned it down. The meringue did really good and I was surprised because I have always used cream of tartar in the others I have made but it did wonderfully. I know that I will be making this many many more times especially since Lemon Meringue Pie is my dads favorite dessert.

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southerncook

Cooking Level: Intermediate

Home Town: Crossville, Tennessee, USA

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Reviewed: Mar. 12, 2009

THIS RECIPE TRIED IS DELICIOUS! I LOVE THIS ONE! THERE ARE SOME MEMORIES I HAD WITH THIS RECIPE. MY GRANDMOTHER USED TO MAKE THIS RECIPE WHEN I WAS A CHILD, AND SHE STILL KNOWS HOW TO MAKE SOME LEMON MERINGUE PIE. THE ONLY PROBLEM IS THAT SHE PASSED AWAY RECENTLY AT AGE 61. SO, THIS PIE MADE SOME GOOD MEMORIES.......AND TASTE!

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B&L's Finest

Cooking Level: Expert

Home Town: Inkster, Michigan, USA

Living In: Detroit, Michigan, USA

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Reviewed: Mar. 10, 2009

This recipe is easy to follow and makes the whole pie making nice. But next time I will omit the zest because eating this pie leaves an aftertaste like you actually ate the lemon rind. I even added a bit more sugar and that did not help, I use equal amounts of cornstarch and flour and it did wonderfully for the perfect filing. Next pie will not have zest and I'll use 3/4 cup lemon juice (2 lemons) and 3/4 cup water.

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jrose

Living In: Hastings, Michigan, USA

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Reviewed: Mar. 9, 2009

Escellent pie. Everyone loved it. I added 1/2tsp vanilla and 1/2tsp cream of tartar to the meringue. I have never made a meringue pie and both times I have made it's come out perfect. I found 2 lemons = 1/2cup to 2/3cup of lemon juice.

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Ellen77

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Reviewed: Mar. 5, 2009

Phenomenal and easy to follow recipe. My first time making lemon meringue pie, and it came out GREAT the first time! My boyfriend thought it was to die for. The term "juice of 2 lemons" can be a bit misleading; the second time I made the recipe I used more lemon juice (still two lemons!) and it came out WAY too tart. Just a bit of warning! Other than that, and the tips on the site, it was great! Thanks for sharing!

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Rachel

Cooking Level: Beginning

Home Town: Kendall Park, New Jersey, USA

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Reviewed: Mar. 2, 2009

great! I didn't have cornstarch so I used 1/3 cup flour instead.

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camgo

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Reviewed: Feb. 22, 2009

This pie wasn't lemony enough for me, so I added a couple more tablespoons of lemon juice.

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Adele

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

When I made this recipe for the first time it was a very runny lemon filling which made it difficult to cut and hard to eat so I always put equal portions of flour and cornstarch to make the filling easier to set and slice when it is cooled. I have also had rave reviews from my friends who have enjoued the pie immensely when I have shared it with them. This is now one of my favorite pies to make.

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cheerios

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

my first ever lemon meringue pie and for the most part i think it turned out fairly good. i deducted 1 star for this recipe as there are no instructions for cooling. i used the zest from 1 lemon and the juice for 1.5 lemons topping up w/ bottled lemon juice to make up to 1/2cup. unlike a previous reviewer i could not take any for the rinds or zest texture in the pie. i did have some problems w/ a little bit of beading on top and moisture in the pie but that's prob my fault...i couldnt wait for the pie to completely cool b4 i had to try it! i will definitely try this recipe again!

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x_shawty

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Feb. 18, 2009

I've watched/helped my mother and grandmother make lemon meringue pies since I was a little girl, but had never attempted it on my own. I couldn't reach either of them to get their recipes but craved a lemon meringue pie, so searched allrecipes for a good substitute for mom's pie. This recipe was easy to make (although I did modify it, using carthecook's suggestion of using lemon and vanilla extracts in place of zest) and turned out PERFECTLY. My husband and I are very pleased with this recipe and will definitely use it again.

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randomoutburst

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Reviewed: Feb. 18, 2009

Made exactly as shown and it turned out beautiful. It was devoured 5 minutes after it was presented. Thanks for the great recipe!!

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Jen

Cooking Level: Expert

Home Town: Lewiston, Michigan, USA

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Reviewed: Feb. 16, 2009

I have never made a lemon meringue pie before but this one was excellent. The only thing I changed was putting 1/2 tsp. cream of tartar and a 1/2 tsp. vanilla into the meringue to keep it from weeping, though it still did...a little. Definitely deserving of 5 stars.

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Brad

Home Town: Danville, California, USA

Living In: Magalia, California, USA

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Reviewed: Feb. 15, 2009

I made this and it just didn't turn out that great for me (although I would admit that it was mostly due to my boyfriend :P). First off, it is a lot of work...I had to call in back up (my first mistake hahaha). Secondly, my boyfriend couldn't wait for it to chill in the fridge and cut into it too soon :(. Not a good idea. It hadn't set up at all yet. Thirdly, It wasn't lemony enough for our taste. Maybe lemon meringue isn't our thing.

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dreher16

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 10, 2009

My husband and I enjoyed this very much. I used splenda in place of the sugar and it turned out great!

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2009

Great pie! This was my first attempt at lemon meringue and it was wonderful. I followed the recipe as written with delicious results. Thanks!

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CRESTAFIESTA

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Reviewed: Feb. 4, 2009

I don't like lemon meringue pie but my family loves it. They ate it all gone before anything else was gone. Next year I will have to make a few of them!

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BRITTNSMOM

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Reviewed: Feb. 3, 2009

Flavor...great. Meringue...great. Crust...great. Filling...runny. It was my first lemon meringue pie and so I'm sure that I just didn't cook it long enough.

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LWELKNER

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Feb. 2, 2009

The filling was great and I will use it again since it was a very easy custard. I replaced the water with milk. Came out great. The meringue weeped all over the pie and made it inedible.. The instructions for the pie were terrible.

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Mrs. Lee

Cooking Level: Expert

Home Town: Cashiers, North Carolina, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 30, 2009

This pie was so good, and very easy. Make sure to use every bit of the meringue and spread it ALL the way across the crust - not even the very edges should be visible! It seems like way too much, but the meringue will shrink and weep and you will need every bit you've got. Here is my tip for saving time and trauma: I made the pie (minus the meringue) and put it in the fridge overnight. The next day, a few hours before serving, I reheated the pie in the oven while I whipped up the meringue, then topped and browned it. That way, you can avoid all the "issues" you run into with a typical meringue - topping it while piping hot, storing on counter/refrigerating, etc etc. Thanks for a keeper!

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