The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 5, 2008
Hello, I made this pie today, and it came out wonderfull! I followed the recipe but used the Meringue II recipe from this site as others did with great results. I used two real lemons and their zest.. Perfect in every way... Yummy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 3, 2008
Excellent. No changes made
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Cooking Level: Intermediate

Living In: Oakdale, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 1, 2008
I have never made a lemon meringue pie...but with my daughter being a vegiterian, this seemed appropriate for Thanksgiving. The entire family gave it rave reviews!! AWESOME!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 28, 2008
This was a fabulous recipe! I think that the stovetop filling mix makes it very good - and just like Grandma used to make!
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Cooking Level: Intermediate

Home Town: Rochester, Michigan, USA
Living In: Kitty Hawk, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 28, 2008
Very good lemon meringue pie considering that it was my first time making a meringue pie...I used the butter flaky pie crust from this site and it turned out great.Thanks for posting this recipe.
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Cooking Level: Beginning

Living In: London, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 27, 2008
Wow! Out of five pies tonight for Thanksgiving, this was the only pie that was gone by the end of the night. Easy to make and delicious. I did make a few changes such as adding 1/2 tsp. cream of tarter and 1/2 tsp. vanilla to the meringue and also substituted lemon extract and a little lemon juice (from a bottle) for the fresh squeezed lemon juice and I did not put in the lemon zest. I will be making this pie again and again. Thanks for the great recipe!
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Cooking Level: Expert

Living In: Wexford, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 25, 2008
absolutly perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 25, 2008
I made this again with oranges (cause I ran out of lemons, so I went with the other citrus fruit I had, since limes are too small to zest, LOL). Next time I will prob remove the zest, biting into zest in every bite was nasty
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Cooking Level: Intermediate

Living In: Hougang, North-East Region, Singapore

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 12, 2008
The balance of sweet and tart in this lemon meringue pie is pure perfection!
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Cooking Level: Intermediate

Home Town: Shelton, Washington, USA
Living In: Yelm, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 12, 2008
Great recipe. Just remember to let it set for a while before cutting. I did add one more lemon for the juice, not the zest. It was nice but would have worked out just fine with only 2 lemons.
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Cooking Level: Beginning

Home Town: New Plymouth, Taranaki, New Zealand

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Photo by Jessica
Reviewed: Nov. 10, 2008
My dad isnt a "sweet's" person but loves lemon meringue pie so I decided to try this recipe for his birthday and he said it was DELICIOUS!!!! I will make again!!! the meringue did weap a little but i think it could have been prevented if i got the meringue on the pie while it was still hotter...great recipe...Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 5, 2008
this was my first lemon meringue pie that didn't turn to liquid after it was refrigerated! it's so tastey that i ate it for breakfast! i did follow some of the other reviewers advice...I used 1 cup water and 1/2 whipping cream, 1/2 cup lemon juice and 1 tblsp. zest
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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Reviewed: Nov. 4, 2008
This is a perfect recipe!! I had to bake it a bit longer to get the meringue and filling to set other than that it was perfect. Great recipe don't change change a thing!! 10 stars! Thank you for a great recipe!
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Cooking Level: Intermediate

Home Town: Rochester, New York, USA
Living In: Antioch, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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Reviewed: Nov. 3, 2008
Easy and delicious! I am not a professional baker and yet this was not only easy to make, but its tasty as well. I read some of the reviews and used milk instead of water and added a 1/2 tablespoon more of cornstarch.
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Cooking Level: Beginning

Living In: Panama City, Panama Province, Panama

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 26, 2008
A++++. PERFECTION. For those that are experiencing "weeping" of the meringue make sure you are spreading your meringue over PIPING HOT filling. This ensures that the lower portion is getting "cooked" while browning in the oven. I, like others used the Meringue II recipe for the meringue part. KEEPER!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 16, 2008
Perfect amount of sweet and tart favours.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 14, 2008
I LOVE this pie. I don't really like lemon flavored things so I switched it up with oranges. Instead of juicing and zesting two lemons I used 2 medium sized oranges. I also used 1/4 teaspoon of cream of tartar in the meringue. All in all this meringue pie came out nearly perfect.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 12, 2008
My husband and I have been hungry for a good Lemon Meringue Pie for some time but I kept putting off baking it because of failed attempts in the past. When I saw this recipe it sounded like the way my Mother and my Grandmother made theirs. With Autumn and Winter around the corner and heartier pies being thought of I decided today is the day to try this recipe and I am so glad I did. My lemons were small and I needed 5 of them to get the juice for 1/2 cup but other than that the recipe was easy to follow and put togeather. I did follow suggestions from reviews such as making the meringue first so that it would be ready to put on the curd as soon as it was in the pie shell. The pie was delicious. The curt had just the right tartness for a citrus pie. I did add 1/4 teaspoon cream of tarter to the egg whites along with 1 teaspoon of vanilla. This might have been a mistake. The egg whites were very stiff, but after being in the oven 20 minutes I removed it as it was a beautiful brown. I followed other suggestions and left it out for 1 hour and then put the pie in the refrigerator where it stayed for five hours and we could not wait the suggested six hours. The meringue did not pull away from the shell but did sink somewhat and was weepy. It certainly did not ruin the taste of the pie but I am wondering why this happened. Thank You for sharing your Grandma's Lemon Meringue Pie Recipe. I will keep this recipe and it will be used without fear of failure many times.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 12, 2008
This is a GREAT recipe. We grow our own lemons and it only takes the juice of half a lemon to get a cup of lemon juice. So that was all I used and turned out PERFECT! I also cheated and used a graham cracker crust which was also great tasting. Thanks so much!
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Cooking Level: Expert

Home Town: Clarksville, Tennessee, USA
Living In: Pensacola, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 7, 2008
I followed some of the other readers suggestions and increased the serving size to 12 so I would get proportionately more filling for my deep dish tray. However, I did think that increasing the meringue was a little much for my taste. My pie did weep a little. I learned from another website that the filling has to be really hot (mine was) and that you have to make sure the meringue is totally cooked. the weeping is from egg white seepage. Wonderful recipe - will make again and again. I felt like a rock star!!!
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Cooking Level: Expert

Home Town: Saginaw, Michigan, USA

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