Reviewed: Sep. 11, 2008

This made the best lemon filling I have ever made. It was very thick and had just the right amount of tartness. The way the recipe is written also cuts down on the possiblity of cooking your eggs yolks in the hot mixture and ending up with bits of egg in the filling. I did not mix the meringue and the filling at the end - I just put all the meringue on top as I prefer a traditional pie. I also cut back on the sugar (as per the other reviewers) and used 1 1/4 cup. All in all, a great lemon meringue pie!

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Becky

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Jun. 18, 2008

I made this meringue following the recipe exactly and after 20 minutes of beating, it sill wouldn't form stiff peaks. I called my sister-in-law. She told me the eggs have to be room temp. and instead of 1/4 t. salt, use 1/4 cream of tarter. My Second and third pies turned out fantastic. The pie was wonderful and the meringue was tall firm peaks after 5 mins. of beating.

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Brittany

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2008

Seriously Good! This was the best! I had never made a meringue pie where you added the meringue to the filling. I would like a bit more meringue on top- next time I may add an extra egg white or two- just to have more on top. Definitely a keeper!

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MaryBeth

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jun. 16, 2008

Good taste, but my filling didn't set up. I think I followed the directions correctly. I must not have the knack for making lemon pie. It's not the first time this has happened.

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kristi

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Reviewed: May 13, 2008

This had a really good flavor to it and was no different to make than a coconut or chocolate pie. I have never used salt in my meringue so I omitted that, and didn't have any lemon zest on hand, otherwise made exactly as indicated. Really pleased with the flavor.

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UTOPIA122

Cooking Level: Intermediate

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Reviewed: May 11, 2008

As this was my first attempt and this is my fiance's favorite dessert, I did do a bit of research. For preference, I used only one cup of sugar and 3/4 of a cup of lemon juice and extra lemon zest. I found that it was very important to let the filling cool to room tempurature prior to topping with meringue and then cool again before putting it in the refirdgerator. This was excellent, deliciously tart and my fiance says that he has never had better.

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christinedesmoulin

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Reviewed: Mar. 2, 2008

I chose this recipe for my first attempt at a Lemon Meringue pie and it was really easy and came out great! Will definitely use it, again.

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Theresa in Bexhill

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Feb. 23, 2008

02/22/08 - Mom's choice for Birthday dessert. Really good. Did not change the recipe at all.

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susanterry

Cooking Level: Intermediate

Home Town: Richmond Hill, Ontario, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Feb. 15, 2008

Really good Pie...I am not a big fan of Lemon Pie..but this was great...will make again.

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SEXYTRACKR

Cooking Level: Intermediate

Home Town: Hamtramck, Michigan, USA

Living In: Warren, Michigan, USA

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Reviewed: Feb. 14, 2008

Very good and very easy!! I made it for my mother (with her guidance!) who has been a pie baker for over 60 years and she highly approved! Her suggestion for the meringue was to make sure the edges were 'sealed' with the crust before baking. I also increased the amount of lemon juice without problems since the cornstarch mixture was very thick

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grammie

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Reviewed: Feb. 9, 2008

Liked the end part of the recipe about how to cook the meringue. TO BE HONEST I LOVE WHEN MY MERINGUE WEEPS. I THINK IT LOOKS VERY PRETTY. I HAVE LIKED IT THAT WAY SINCE I WAS A LITTLE GIRL MANY YEARS AGO. I AM ALWAYS A BIT SAD WHEN MY MERINGUE DOES NOT WEEP :) JUST A THOUGHT

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mom2four

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Reviewed: Feb. 8, 2008

I made this for my husband on Christmas he loved it. I was surprised at how simple it was. It took my awhile to get the meringue right but everyone who tried it really loved this pie.

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Steph C.

Cooking Level: Intermediate

Home Town: Topeka, Kansas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 3, 2008

I felt this recipe was very easy & this was my first time making a lemon pie fron scatch husband loved it. I would highly recomend it. Thank You d_fozzy

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D_FOZZY

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Reviewed: Jan. 26, 2008

Best tasting Lemon Pie I ever had. So doubtful when I saw 1/2 cup of corn starch. I no longer have a doubt. Strongly recommend this recipie

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J. P. Medvit

Cooking Level: Expert

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Reviewed: Jan. 22, 2008

The lemon flavor was excellent. The only issue I have is I find the pie is weeping or so I'm told that is the term. Does anyone have a cure for this or does yours do this? Other than that, I will make this pie over and over.

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Debbie T

Home Town: Blackwood, New Jersey, USA

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Reviewed: Jan. 21, 2008

I made this pie as the dessert item for my sister's 23rd birthday. I followed the recipe exactly, but all that I got out of it was a crumbling pile in a pan, and extremely hungry guests.

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Rachel_K

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Reviewed: Jan. 18, 2008

This is a great tasting pie. I only made a few adjustments. Instead on 11/2 cup of sugar I used 1 cup, I doubled the lemon juice,lemon zest and substituted cream of tartar in the meringue. Fantastic pie!

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mamalama

Cooking Level: Expert

Home Town: Hagåtña, Hagåtña, Guam

Living In: Wyckoff, New Jersey, USA

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Reviewed: Dec. 31, 2007

My dad loves this kind of pie and I was very nervous making the meringue, but it turned out alright. It wasn't as fluffy as others I have seen, but it browned very nicely. I will definately use this one again.

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autzak01

Home Town: Phoenix, Arizona, USA

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Reviewed: Dec. 17, 2007

I really enjoyed making this pie. My husband said it was even better after a sitting a few days. The only suggestion I have, is for people to make sure not to take the water/sugar mixture off the stove until it is completely mixed with the corn starch/water mixture. I had to start over because I got lumps. Oh and stir, stir, stir. Otherwise, it is a great and easy recipe!!

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April

Cooking Level: Intermediate

Home Town: Zimmerman, Minnesota, USA

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Reviewed: Nov. 26, 2007

I made this pie for my husband and mother-in-law for Thanksgiving. Neither of them has ever had a cream pie before as they are from Denmark. They were floored! One pie turned those Danes into true pie lovers. I've promised to make it again soon for them. It was a very simple recipe to follow and turned out perfect, not to mention one of the best pies I've ever turned out of my oven! Thanks!

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LCT

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Lemon Meringue Pie III

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