Reviewed: Apr. 11, 2009

I am not even sure where to start with this review. I noted others and cut the meringue mix down by one egg white and it was still way too much, so I decided to pipe it onto parchment paper instead of putting it into a pie dish. When I tried to move it onto a serving dish it crumbled like crazy. How it would have been in a dish I can't imagine. I used key lime juice instead of lemon but the flavor was very thin and watery - it had no depth to the flavor. I played around with it and added more lime and a little more liquid sugar but it just ended up like some nasty instant pudding mix. I am going to crumble the meringue and fold it into whipped cream and serve with strawberries. Taste good but not the special pie I wanted for Easter. Gonna go now and make Chantals cheesecake! Sorry bout this but it is an expensive mistake.

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susu

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Reviewed: Jun. 17, 2008

I made two pies one "Key Lime Pie VII" and the Lemon Cloud Pie II. The Key Lime was excellent, but I received rave reviews for the Lemon Cloud. It was the hands down favorite. It is a bit of work to make but well worth the effort. I was somewhat suprised by how much the meringue expanded in the pie dish.

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J2HAYNES

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Reviewed: Jun. 15, 2008

I'm not sure what I did wrong but this recipe barely worked out for me at all. The meringue crust was way too much for one pie shell but because I had never made anything like it before wasn't sure so just went with it. To me 8 servings for a pie means it is one pie, this recipe easily made enough for 2. The filling was good, I tasted as I went so added a bit less sugar and a bit more lemon, and it was perfect, I'll definitely be making that part of it again. But then I folded in the whipped cream and it never set. In the end I had a lemon pudding in a store bought crust for my family for dessert - not exactly what I was looking for.

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heather joy

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Aug. 31, 2006

I used to make a similar pie in the 70's and had lost the recipe. It's labor-intensive, but well worth the effort. You'll get rave reviews if you serve this to guests (unless your family gobbles it up first!) It is FANTASTIC!!

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SolaNina

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Reviewed: Apr. 2, 2006

Very good pie Carol. I'm not a fan of whipped cream so I used Cool Whip instead. Could have been a bit more tart for our tastes, however, all in all, a light and refreshing dessert that I'll make again but add more lemon next time. Thanks so much!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Mar. 27, 2005

I had a pie like this 40 years ago in a small diner in Jackson Hole, Wyoming and have been looking for a recipe ever since. This is a great recipe but make it easier on yourself. Fold fresh whipped cream into a cooled, cooked lemon pudding and pie filling mix (I like Jello brand); pour into a prepared cooked crust. Refrigerate at least 3 hours and you'll have the best dessert ever!

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