Reviewed: Nov. 10, 2011

I know I follwed this exactly. I even added the 4 ounces of cream cheese, but it was too runny. The meringue did come out perfect.Maybe I should have added the entire 8 ounces of cream cheese. I did refrig for 3 hours prior to serving.

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Reviewer:

hiba

Reviewed: Oct. 22, 2011

well i dont know about everyone else but i am a young chef in the making rhis recipe was absolutely most def delicious i make it quite often... only extract step i took was putting vanilla extract in it just a drop... oh so yummy in our tummy! i hand whipped my meringue... took time but it surely was worth it!

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Reviewer:

pookie

Cooking Level: Expert

Reviewed: Sep. 28, 2011

Boy was this easy! Just popped it in the fridge and can't wait. My wife's favorite is lemon ice box pie. If I had known how easy this was I would have done one a long time ago. Will update results tomorrow. Five stars on ease of preparation.

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Reviewer:

juju

Reviewed: Aug. 21, 2011

This is exactly the way all the women in my family have made lemon pie for years. I use a pie crust instead of graham crackers, but don't change a thing! It's perfect exactly the way it is.

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Reviewer:

Toomanycats

Cooking Level: Expert

Reviewed: Aug. 3, 2011

Exactly like my Mother's.. I made no changes....I like it just like it is.

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Reviewer:

terwin

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Cooking Level: Intermediate

Home Town: Port Arthur, Texas, USA

Reviewed: Jul. 20, 2011

Mt grandmother made this when I was a boy and now I make it for my kids. Everyone loves this pie. But we do leave off the meringue. Here's a few tips I've learned over the years: I mix the yolks and sweetened condensed milk in a blender. That eliminates the tiny ribbons of wgg yolk that are in the pie if you mix by hand. I transfer this to a bowl and then fold in the lemon juice. And freshly squeezed is the best. A couple drops of yellow food coloring and you're done.

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Reviewer:

BKIENBUSCH

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

Living In: Paragould, Arkansas, USA

Reviewed: Apr. 16, 2011

This is our favorite pie. But, from the first time I had it(40 years ago) it was always made using crushed vanilla wafers on the bottom (same crust otherwise) and whole vanilla wafers around the side of the pie plate---makes it more attractive and -to me- better tasting. Depends on your preference. I also use whipped cream for the topping, again I like both, just prefer the cream.

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Reviewer:

Lilli

Reviewed: Feb. 5, 2011

I made a few modifications to the recipe. I added about tsp. of lemon zest, tsp. of vanilla, and used 2 egg yolks instead of three. I also added 2 tblspoons of corn starch and yellow food coloring gel. I thought that it came out very tasty. However, I think the filling needs something to stabilize it more so that it doesn't run or breakdown so quickly once it is cut and served. Hence, why I added corn starch to thicken the filling a bit. I also used whipped cream as a topping instead of meringue. My family enjoyed the pie.

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Reviewer:

Tracey721

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Reviewed: Jul. 28, 2010

This is the recipe my mother taught me years ago except that she baked it until the meringue browned which takes longer than doing it under the broiler. We all ate it for years w/ no problems from the eggs. I guess that was before we knew. It is fabulous.

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