Reviewed: Nov. 7, 2009

My sister loved our Mother's lemon pie. I took over the cooking on holidays when Mother passed away Unfortunately no one had Mother's recipe. I tried this recipe and everyone said it tasted just like Mother's. This is how a lemon pie should taste!For the reviews that said the filling was soupy... you didn't cook it long enough.

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LAMSHARA

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Reviewed: Mar. 29, 2009

Lots of work to not have turned out. Great flavor but was soupy. Maybe I did not cook it long enough in the initial stage but it was bubbly when I reduced the heat to low for 2 more minutes.

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JudyBug

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Reviewed: Mar. 14, 2009

I shorted the water by 1/2 cup and added the juice of a third lemon. I only zested one lemon (but I did that very thoroughly). When I bite a lemon pie, I want it to bite me back. The recipe gave me a good base to go on though.

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thedollyllamaa

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Reviewed: Jan. 28, 2009

Excellent Pie, the filling was perfect consistency, not runny or too firm. Superb flavor. Also, I really liked the Meringue. I had never encountered a meringue recipe with cornstarch and water. It was easy to make. The recipe was not clear if the sugar was to be added to the cornstarch & water or gradually beaten into the egg whites. I added the sugar to the egg whites when they stood in soft peaks. I will definetly make this Lemon Pie again.

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Ann

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Reviewed: Jun. 3, 2008

I have to give this 5+ stars. This had to be the best lemon pie ever. I used homegrown lemons and a shortbread type crust. my dad ate half of the pie he liked it so much. i will make again when fresh lemons come into season.

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dazybluinaz

Cooking Level: Expert

Home Town: Longview, Texas, USA

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Reviewed: Mar. 22, 2008

This pie tasted really good, like a lemon pie should taste, but it turned out soupy, I must have not cooked it long enough, some day when I decide to try it again I will try cooking it longer, maybe that'll work.

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julie

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Reviewed: Jan. 1, 2008

I have been looking for a lemon pie recipe similar to the legendary one my husband's grandmother used to make; unfortunately, she had never written it down, and her secret is lost. This pie comes very close to hers. I used fresh lemon juice and added the zest as well (as Grandma had). I used 1/4 C. cornstarch, since many other recipes with equal liquid measurements called for it (I didn't want it to turn out rubbery). I decided to try another meringue recipe, since I already had a sore arm from the CONSTANT stirring involved in making the filling. This is very labor-intensive; I can see why making lemon pies has fallen out of vogue. The results are worth it, however; I made it for company, and they raved about how good it was.

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