Reviewed: Nov. 24, 2009

I have made this very recipe EXACTLY as stated for 30+ years, quite probably 270+ pies. It's always come out right and it's always been the first empty pie pan. I've never made it that someone hasn't ask for the recipe. Started making it way before any salmonella scare, just use good hygiene and sanitation practices and you shouldn't have problems either. No one has ever become ill from one of my pies. There are no changes or "tweaks" to make because the pie is perfect, every time. I will mention that nowhere in this recipe did it tell you to beat the egg whites by hand. I guess anything's possible, but I'm sure it was intended that you use a mixer. For those who complain that the meringue "didn't come out", I suggest the basics. Let the egg whites come to near room temperature before beating, beat (WITH MIXER) until whites begin to thicken, then gradually beat it sugar. This will insure that you get your stiffness then the sugar will create the glossiness. I urge everyone to use the recipe as stated.

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GENUINEGIN

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Reviewed: Aug. 24, 2009

This was so fast to make, it made my head spin! I made the whole recipe, but since it's only my hubby and me, I used mini graham cracker crusts and crumbled them at the bottom of two ramekins. I poured in the lemon mix and meringue and tossed what ever was left over. It was great - and I LOVE lemon so it was the perfect tartness!

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Bethany

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Reviewed: Jul. 7, 2009

The only change I made was that I added about 1 tsp of vanilla flavoring to the filling. It came out great and it will definitely be a staple at all our summer get together's.

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bella32484

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Reviewed: May 9, 2009

A message for the one that rated this as a one star, this pie or any pie as far as that goes that has a meringue topping can be tricky. Tip; do not add the sugur until the egg whites start getting stiff, also you can add cream of tarter to help bring the right consistancy to make the perfect meringue. Another good tip to compliment the tart taste, is to add a sweet taste of crushed Vanilla Waffers with melted butter for your pie crust and place whole cookies around the edge of the pie pan. Sweet southern tradition! This pie is a favorite of my family and friends. It has always been brought to every family gathering and everyone fights for that last piece. Give it a try again without the presure of guest and see how much better it can be.

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Dana Bowman

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Reviewed: May 7, 2009

I love this recipe. The flavor of the filling is really really lemon-y. I can eat the whole pie by myself. I've made this recipe three times and my one complaint is that the filling just never firmed up. It was *more* firm after a few days in the fridge, but it was still pretty runny. It isn't a pie I would take to a dinner or potluck because it's so difficult to cut and serve.

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dirtdujour

Cooking Level: Beginning

Home Town: Granite Falls, North Carolina, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Jan. 19, 2009

PERFECT This was exactly what I was looking for..just late rating it..as I made it during Christmas time!

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Crissandra

Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

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Reviewed: Dec. 30, 2008

The filling has been an absolute family favorite for years and years. I just made 2 pies and decided to see what other recipies are on the internet. I found this one and just had to give it my rating. We make the filling exactly like the one in this recipe. It is always gobbled up in no time.

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PenPen

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Reviewed: Nov. 26, 2008

I grew up making this recipe and my family loves it.

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YCART_1

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Reviewed: Oct. 8, 2008

I took some of the previous review advice and it came out excellent: I used fresh squeezed lemon juice (it took about 3-4 lemons), a teaspoon or so of lemon zest, my mixer to beat the egg whites, to which I added 1/4 tsp tartar along with the sugar. The pie was excellent. The only thing was, I wish I had waited until the next day, letting it set better before we cut it. I did wait a few hours, but the meringue was so perfect, I had to try it!! ( As a professional cook I can tell you the acid levels in the lemons are high enough to kill the harmful bacteria in the egg, and I will wash the outside of the egg with a little bleach water as an extra measure because the salmonella lives on the shell, not inside.)

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MissEisbar

Cooking Level: Professional

Living In: Rochester, New York, USA

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Reviewed: Sep. 27, 2008

This is the way my mother made Lemon Icebox Pie, and the way I've made it for many years. Mom put crushed graham crackers on top of hers, but I like the meringue better. Besides the sugar, be sure to put vanilla flavoring and 1/4 tsp. cream of tartar (this makes the meringue wonderful!) in the egg whites while beating them. The lemon juice actually 'cooks' the egg yolks (I use the bottled lemon juice). Instead of using the broiler, I pre-heat the oven to 350-400 degrees and leave the pie in for about 10-15 minutes. I've always doubled the recipe and made two because anybody who's ever tasted them loves them.

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Sharon

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Reviewed: Sep. 27, 2008

I love this recipe, I've used it for the last 30 years. You don't have to worry about the eggs being raw. The lemon juice cooks the eggs.

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Elizabeth

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Reviewed: Sep. 26, 2008

This recipe is a good one. When I make it I add about 1-2 tsp of fresh lemon zest. A little lesson for those of you that are not successful with meringues...the egg whites MUST be at room temperature, your bowl and beaters MUST be totally clean and free of any oily residue, and your whites MUST NOT have any yolk in them, otherwise you will not get the volume, etc you need. Beat the whites until they begin to stiffen, then add your sugar and cream of tartar, continue beating until peaks form. And, for those of you who are afraid of the raw eggs...you can bake this pie at 350 for 5 min, plus the lemon juice "cooks" the yolk. There is nothing to fear....make it again and enjoy!!!

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FoodieMama

Cooking Level: Expert

Home Town: Dallas, Texas, USA

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Reviewed: Sep. 21, 2008

The first time I made this, it was terrible, but I tweaked it a bit, and found that adding the zest of 2 lemons to the mixture gives it more of a zing without adding tartness. Also, you have to let the pie refrigerate for at least 24 hours before it is fully set. I tried cutting it 3 hours after I made it, and it was still runny... but the next day, it was perfect. If you're not a meringue person (I don't care for it), try topping the pie with fresh, lightly sweetened whipped cream!

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JenniJ3333

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Augusta, Georgia, USA

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Reviewed: Aug. 6, 2008

Refreshing, satisfying and deliciously smooth and creamy. Same recipe as the old stanadard my mother made for years with the exception of adding lemon zest - just a little goes a long way!

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patty

Cooking Level: Expert

Home Town: Gadsden, Alabama, USA

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Reviewed: Jun. 19, 2008

This was excellent! I used a homemade graham cracker crust. The filling was very sweet - one piece is definately the limit. I had never made meringue before and it went just perfectly. My only problem with the recipe was that it didn't fill the pie crust as well as I would have liked.

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Luey

Cooking Level: Intermediate

Home Town: Maplewood, Minnesota, USA

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 14, 2008

Note to self -- next time don't try to whip the meringue topping by hand.... use mixer. Yes, I tried it by hand but before I got it to peak my arm cramped up. Stuck it in the over anyway. Surely not as pretty as it was intended to look, but still tasted great.

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Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 18, 2008

For those afraid of the raw eggs, just purchase the pasturized whites and yolks and there's no need to worry

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Ala queen

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Reviewed: Dec. 17, 2007

i thing it was a great recipe my grandma made it and my whole family liked it.

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Julie

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Reviewed: Nov. 20, 2007

My grandma made this pie for all special occasions, and replaced the graham cracker crust with the real thing. This was the first pie she taught me to bake when I was 11, and I still make it to this day.

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