Reviewed: Apr. 12, 2009

This pie was DELICIOUS!! I'm glad I doubled the recipe, everybody loved it! This was the first time I ever attempted a lemon meringue pie and I succeeded after trial and error with the meringue part. If there are beginners like me out there, make sure that your eggs are at room temperature before starting this recipe and you don't get a drop of yolk in your egg white because your meringue will not form peaks. This is what happened to me and I ended up wasting eggs due to this. But it was worth it in the end when the meringue turned out perfectly! One thing I would do differently next time, is not mixing in the meringue in the lemon part as it loses its bright yellow appeal.

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MOJO41

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Reviewed: Apr. 11, 2009

This recipe doesn't fill a standard pie crust.

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berry,berry

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Reviewed: Mar. 29, 2009

This got rave reviews from my family. If you prefer a more tart pie, this isn't the one for you, but if you like a smooth lemon taste you'll love it. I'd never made a lemon meringue pie, and I have to admit this turned out beautifully. Thanks for sharing!

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zimmerle

Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

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Reviewed: Mar. 27, 2009

This pie was awesome!! My father in law thought it was store bought! I only used 1 cup of sugar, and 3 eggs yolks, and it turned out perfectly.. Thanks so much for this recipe!

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galoh21

Cooking Level: Expert

Home Town: Freeport, Ohio, USA

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Reviewed: Mar. 26, 2009

I recently tried this recipe for the first time and brought it to a family gathering. I should have made two! Everyone dug in and wanted seconds. One of my new favourites.

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Phill

Cooking Level: Intermediate

Living In: Palm Coast, Florida, USA

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Reviewed: Mar. 17, 2009

I've made lemon meringue pies for years from the recipe on the back of the corn starch box, with varied success. However I was really pleased with the extra touches in this pie and it turned out beautifully. I have to say beautiful because we didn't cut into it at the party I took it to so I didn't taste it once it was assembled! But it looked good and the custard was good when I sampled it during cooking. I liked this method of creating the custard more than the "throw everything in the pot and boil" version, it's harder to mess up or burn this way. Only change is that since you add some of the meringue to the custard, it doesn't leave much for the top, so I'd use 5 egg whites instead of 4. I also use a graham cracker crust, which is how my mom has always made it.

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RMAXIM

Cooking Level: Expert

Home Town: Germantown, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Mar. 12, 2009

ok, so...I love lemon but meringue not so much. I did the recipe as instructed, no changes. I put them in small tartlets, I put the meringue on all except mine...EVERYONE loved it. The meringue didn't weep,i've done it before and it did...I don't know what the difference was,if someone figures it out please post :)it's a keeper!

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langie

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Reviewed: Mar. 2, 2009

Excellent pie. I left the recipe as-is, and it was wonderful. It was very easy to make, and it was delicious. Will definitely make it again.

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Christine

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Reviewed: Mar. 1, 2009

Great Pie,I'm not a huge fan of lemon meringue pie, but this was a very good recipe. My husband and sister-in-law (avid lemon meringue pie fans) loved it.

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SAMMIE7

Cooking Level: Intermediate

Home Town: Lynden, Washington, USA

Living In: Pullman, Washington, USA

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Reviewed: Feb. 27, 2009

This is the best Lemon pie!!! The only change I made was to use 1-1/4 cup sugar instead of 1-1/2 cup. My husband wanted to make sure I kept this recipe!

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Linda Blunden

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Reviewed: Feb. 21, 2009

I tried to make this pie from a BH&G cookbook and every time it was a flop! I found this recipe and wow! It was wonderful! It looked right, tasted right and was super easy. I paired it with the meringuell recipe by suggestion and I love it 5 stars!

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mommom139

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Reviewed: Feb. 14, 2009

Made this for Valentines day as I lost my original one....glad I did. Used 1/2 cup more lemon juice in place of some of the water as hubby likes extra lemon... This pie was a BIG hit!!!!

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CarolB

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Reviewed: Feb. 2, 2009

I made this dessert for the superbowl yesterday and we all loved it! I made it with a graham cracker crust instead and it was so good! It's definately one of my favorites.

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Kelly

Cooking Level: Professional

Home Town: Dallas, Texas, USA

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Reviewed: Jan. 21, 2009

Exceptionally great!

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F. Peters

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Wewoka, Oklahoma, USA

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Reviewed: Dec. 28, 2008

YUMMY!

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VCastro

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Reviewed: Dec. 27, 2008

Great taste and look and a lot easier than I thought it would be. I would have given it a five if my cooking skills were better because this was my fist time making it and I did get the watery/weeping that some had mentioned. I would pass this recipe along if anyone asked.

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ITSJUSTJOANN

Cooking Level: Beginning

Home Town: Saint Louis, Missouri, USA

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Reviewed: Dec. 14, 2008

Very yummy, but doesn't keep very long so make sure you eat it within 24 hours because it starts to prespire. Also, if you have never made meringue before, make sure you use room temperature eggs and possibly look up directions beforehand, because my first time making this i made that mistake!

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Jen

Cooking Level: Expert

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Reviewed: Oct. 25, 2008

DEE-licious! Way too good. Warning-Caused a tummy ache from eating too much! Try to restrain yourself!

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upnorthyukon

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2008

i stumbled on this recipe last week - my family looooved it.. my daughter doesn't eat any kind of pie - she was fighting with her step dad for the last piece !!! will keep this in my files !! thank you for sharing =D

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D'S RECIPES

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Reviewed: Oct. 3, 2008

First time baking Lemon Meringue Pie, Tried this on Wednesday. Boyfriend loved it. Read comments and agree with the loosness of filling. Baked another one today(Friday)and used more cornstarch. Also used 6 egg whites for meringue. I like things over the top. I will be ready to wow friends on Thanksgiving day.

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jules

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Lemon Meringue Pie III

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