Reviewed: Apr. 7, 2012

Easy & delicious! I made this pie for my 8 year old son who LOVES lemon meringue pie. The only alteration I made was to add a little more sugar to the meringue. It seemed to help stiffen it up better.

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Reviewer:

Rachel

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Cooking Level: Intermediate

Reviewed: Jul. 13, 2011

Tastes great, but WHY didn't the recipe say to BAKE THE FILLING FIRST? Ended up with a tasty, runny pie, guess I learned I am an amateur at meringue pies!

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Reviewer:

CottrellSE

Reviewed: May 8, 2011

This was a easy, fun, and non-messy thing to make for mothers day. i have not trieds it yet but it is in the oven right now and it looks delicious! I cant wait to eat it! hope my grandmother and my mom like it! Good Job Christine! keep up with the good recipies! -Jaime a.k.a KidsInTheKitchen

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Reviewer:

KidsInTheKitchen

Reviewed: Apr. 24, 2011

I'm not sure what I did wrong - I followed the recipe to the letter but the lemon layer never "set." It was completely runny. Other recipes call for cornstarch or flour, but since this one didn't, I thought it would be fine. My meringue was perfect & overall, the taste was spot-on, but I'm terribly disappointed in the overall result.

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Reviewer:

ChristenFreeman

Reviewed: Feb. 23, 2011

This pie is great. Thanks Christine. Just a reminder, to help get a great meringue make sure there are no traces of oil or grease on your mixing bowl or beaters and no egg yolk in your whites.

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Reviewer:

Rosie

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Woodstock, Ontario, Canada

Reviewed: Feb. 20, 2011

We really liked this pie. It was easy to make, which is required for my baking. We followed a couple of the suggestions. 1) Bake in stages (crust for 10 min (we used regular crust, not graham), filling for 10 min, meringue for 10 min). 2) We used 4 egg whites for meringue.

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Reviewer:

briankane73

Reviewed: Jul. 18, 2010

This was excellent!!! I too doubled the amound of meringue, and put this in a 9-inch pie crust instead of graham cracker (my Dad's preference, since I made it for Father's Day). Everyone loved it and couldn't believe how easy it was to make! Thanks for sharing!!!

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Reviewer:

Amy

Cooking Level: Intermediate

Reviewed: Jun. 21, 2010

This is by far the best recipe for Lemon Meringue Pie. I have also used this filling to fill the mini-fillo tart shells that you can by in the frozen food section. Just bake in the oven after they are filled for about 15 minutes...chill......then add a dollop of redi-whip right before they are served. Rave reviews every time....everyone thinks you've really slaved at making these tasty pretty tarts!!!

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Reviewer:

vince'sgirl

Cooking Level: Professional

Living In: Salisbury, North Carolina, USA

Reviewed: Oct. 29, 2008

Nice lemony flavor and very easy pie to make. But it was very, very sweet, for us. Also, if I make again, I will go along with the advice of some of the reviews and use another egg or two for a thicker/higher meringue topping.

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