Reviewed: Jan. 28, 2009

I made this twice - I also tweeked it a little. My friend from California sent me these beautiful perfect lemons from her tree. I used 1/2 cup of lemon juice, 1 Tbsp of zest. Then for the meringue I added 1/4 tsp cream of tartar and a capful of vanilla extract. no other changes were made and this pie was spectacular.

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Corinne

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Reviewed: Jan. 28, 2009

I've made this several times now, and it is always loved, even by those who profess no love for lemon pie! This Thanksgiving, it was the first pie to be finished.

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Nubbs180

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Reviewed: Jan. 27, 2009

I was really looking forward to this pie and I was so disappointed. The meringue turned out very well but I did not like the lemon filling taste. I am thinking I may have added too much lemon zest. There was also a lot of liquid in between the meringue and filling.

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KEJustice

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Reviewed: Jan. 25, 2009

The family loved it!

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Michael's Meals

Cooking Level: Intermediate

Living In: Tavares, Florida, USA

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Reviewed: Jan. 21, 2009

very easy to make. taste great

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F. Peters

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Wewoka, Oklahoma, USA

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Reviewed: Jan. 19, 2009

Delicious!!! Very good lemon meringue pie. Unfortunately my pie crust didn't turn out too great, but my guests ate around the crust and loved the pie - will definitely make again!

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jstephan27

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Reviewed: Jan. 18, 2009

This was my first lemon meringue pie, and it was a success! I labored over when to put the meringue on the lemon filling, as well as whether or not to refrigerate the pie. I decided to put the meringue on when the filling was piping hot, and not to put the pie in the fridge, and my co-workers raved about it. Also, I used milk instead of water, which made the filling more creamy in consistency.

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dtepley

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Reviewed: Jan. 16, 2009

My Dad has not had a truly homemade Lemon Meringue pie since childhood from an Aunt who made this favorite pie of his. I have never made one from scratch. I decided to make him one this Christmas and chose this recipe because of all the great reviews. Thank you to all who rated this pie making it an easy choice and thank you to the author of this recipe because it truly was fantastic! I did not change a thing and it came out perfect and made his day.

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suern

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Reviewed: Jan. 12, 2009

My mother was an excellent baker along with my Aunt who had a catering business and a bake shop so I have many homemade recipes and lots of experience as well but i still like to try other recipes. I came across this recipe and thought I'd try it. I have Ponderosa lemons in my yard so the fresh lemon juice made the filling extra good. However, when i got to the meringue, I knew something wasn't right, then i realized an ingredient or 2 was left out which makes an excellent, beatiful meringue. To make a good merinue, one that looks whippy with peaks that stand high you need cream of tartar and a hint of vanilla flavoring. To just use sugar you will only get whipped sugar that eventually breaks down and you will not have the foamy peaks that make your pie look wonderful.Friends didn't want to eat it because it was "too pretty to eat" and to me, a lot is all about presentation. Otherwise, the filling recipe was good.

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Joann

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Reviewed: Jan. 11, 2009

very nice recipe and easy to get good flavor even without a real lemon...of course it is better with the real thing... I have used my muffin tins to make mini meringue pies the are so cute and disappear quickly...good luck and good cookin. ld.

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ld

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Reviewed: Jan. 8, 2009

I made this for some friends and they all raved about it. I had to email the recipe to the group's email list. :-) I used pretty big lemons and they rendered 3/4 cup of juice. Wowsers, was it good!!!

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Linda V.

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Jan. 2, 2009

This pie was fantastic and super easy to make! I like how nothing was wasted (I hate making meringue and having to throw out the yolks, or making something that calls for yolks and having to throw away the whites). I made my own crust from my favorite pie crust recipe on this site (pie crust IV) and baked it in the oven until it was lightly browned. My best friends loved it!

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Nikki

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jan. 1, 2009

Best Lemon Pie i ever et! Thanks

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kenneth delaca

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Reviewed: Dec. 31, 2008

Looked beautiful but, not edible. Way too tart!! Needed more sugar. My sister actually took one bite and said she couldn't take another. Followed directions exactly except added 1/2 tsp vanilla and 1/2 tsp cream of tartar to the meringue. Meringue was thick and wonderful. Lemon filling was not good. Maybe it was the lemons I used...don't know. Might try again with more sugar.

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CARIANN77

Cooking Level: Intermediate

Living In: Sterling Heights, Michigan, USA

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Reviewed: Dec. 26, 2008

I made this recipe but put it into pre-baked tarts. It was amazing! I look forward to making this in the full-sized pie version. Not hard at all to make. Had no difficulties EXACTLY as written and it was nice and thick/set.

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AUSTINS

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Reviewed: Dec. 25, 2008

my hubby loved it. i have never made a home made lemon meringue pie. he was in hog heaven

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stinkabinka

Cooking Level: Expert

Home Town: Wright City, Missouri, USA

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Reviewed: Dec. 24, 2008

This would've gotten a 5 if the directions explained the cooling process. This is my first time making meringue, and lemon pie for that matter. The lemon filling turned out great. I used 3/4 cup of lemon juice instead of using real lemons and zest (not a big fan of the texture of zest). I wasn't sure how thick the mixture should be on the stove before putting it in to the crust, so I just guessed. It was a thick pudding consistency which seemed to be good. The flavor was very tart and very good w/ the shortbread pie crust. The meringue gave me some trouble. This is my first serious attempt and meringue, and it was SO fun making it. However, I wish I knew how to keep it from weeping so much. I attempted to make the meringue twice, both times, weeping like crazy that turned the pie crust soggy (still tasted ok though). I might make this again but only when I learn how to keep meringue from oozing so much heh.

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Shollia

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Reviewed: Dec. 24, 2008

great recipe. Used juice of 3 lemons and used only 2 lemons zested. Also used milk in place of water. Only brought to a boil to add to eggs and boiled for about 2 minutes after adding the yolks back to the sauce pan, sauce was nice and thick. Taste was amazing. Husbands favorite pie is lemon and he loved this one.

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brenda g

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Reviewed: Dec. 23, 2008

I don't personally eat lemon mirangue pie, but I got LOTS of compliments on this recipe. I used my own recipe for the crust and just made the lemon custard and mirangue according to this recipe. It was apparently wonderful.

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Haruko

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Reviewed: Dec. 20, 2008

I've never really like lemon meringue pie, but this was great. I did add the juice of another half a lemon and am glad I did- the tart/sweet ratio is just right that way. The texture was great, flavor was wonderful, I'll definitely be making this again. I used the Meringue II recipe from this site, and it turned out perfectly.

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