Reviewed: Jan. 27, 2010

I made this last night, had never made a meringue (or quite possibly a pie) in my life. This was easy, the directions were easy to follow and the pie couldn't have come out better. Well, that's not entirely true. I didn't have fresh lemon peel so I had to use dried...apparently they had been sitting next to cloves too long and the lemon filling has a spiced clove taste now. But, that is of no fault to the recipe. I am making another one tonight with fresh lemon peel. Also, I had no idea how long to beat the eggs to make a meringue, it took quite a while but I couldn't believe that I actually made a stiff meringue!

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Reviewer:

Abbey

Cooking Level: Intermediate

Home Town: Manchester, Iowa, USA

Living In: Marion, Iowa, USA

Reviewed: Jan. 25, 2010

tasted delicious!! i had problems with the custard being too runny and wouldn't stay on the crust. i also made the rookie mistake of putting the meringue on when it was hot AND putting it in the fridge (since I've never made one and followed directions exactly...)

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Reviewer:

Jeffner

Reviewed: Jan. 6, 2010

So simple even a baby (cook) could do it!

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Reviewer:

Sebri

Cooking Level: Beginning

Reviewed: Jan. 2, 2010

I'm not as accomplished as others who commented. I tried this recipe on a whim. The pie had a great flavor but both my wife and I thought it was a little "rich". We both thought the butter was a little too much....BUT, overall, it was a good pie.

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Reviewer:

Leonard

Home Town: Batavia, Illinois, USA

Reviewed: Dec. 30, 2009

I LOVE lemon meringue pie.. but not this one. I also love everything super sweet so I thought this would work perfectly. I am not a fan of the meringue IN the filling.... every bite I took my piece I just couldn't figure out what was wrong with this.. but there's something.

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Reviewer:

jrose

Living In: Hastings, Michigan, USA

Reviewed: Dec. 25, 2009

I don't care for lemon pie, but my mom and sister in law begged me to make one for Christmas, I found this recipe followed exactly and everyone really loved it.

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Reviewer:

JennaLynn

Cooking Level: Intermediate

Living In: Glendale, Arizona, USA

Reviewed: Dec. 20, 2009

I followed the "Meringue" recipe and followed the Grandma's Lemon Meringue Pie for filling. Came out Excellent - and as prior reviewer mentioned when blending the egg whites... You CAN NOT cut the blender off until desired shape of meringue is made or the eggs whites WILL go flat. So better if using a mixer, but if using a hand held blender (as I did) be aware that it takes at least 15 minutes before the meringue starts to foam, but worth it in the end.

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Reviewer:

Sydia's Kitchen

Reviewed: Nov. 27, 2009

My friend always complains when she goes out that restaurants do not make real meringue. So we made her this pie for Thanksgiving. She loved it and it was so easy to make. I loved it and would make it again!

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Reviewer:

Krittig

Cooking Level: Intermediate

Home Town: Mcmurray, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Nov. 6, 2009

This is a good recipe! I only gave 4 stars because I didn't add the extra 1/3 cup of water which would indicate why other reviewers had to add more cornstarch. I reduced the sugar as my personal preference and added 1/4 tsp. cream of tartar to the egg whites. I also spread the meringue on the filling when it's still very warm to cook the bottom. Other than my personal changes, this recipe is better than most! I would recommend watching the video of How To Make Lemon Meringue Pie for anyone who's confused. It really helps!

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Reviewer:

Lil Baker

Cooking Level: Intermediate

Reviewed: Nov. 4, 2009

I have never made an easier, more delicious lemon pie in all my baking years! I only had yolks left over from a white cake, so did not make the topping. But it was devine with whipped cream. This will be the only lemon pie recipe in my recipe box.

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