Reviewed: Nov. 13, 2007

I use this recipe all the time and have never had any problems. I just use more lemon juice to make it more tart like I prefer it.

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equusjoy

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Reviewed: Nov. 6, 2007

This is the best lemon meringue pie I've had. I did add a bit extra cornstarch. Otherwise, I followed the recipe as is. Thank you!

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DGINES

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Reviewed: Oct. 6, 2007

I liked this recipe. My boyfriend, the pie snob, also really liked it--he thought the texture was strange, but he liked the taste.

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Michelle

Cooking Level: Beginning

Home Town: Castleton, Ontario, Canada

Living In: Peterborough, Ontario, Canada

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Reviewed: Oct. 1, 2007

My daughter and I made this pie on Sunday and it was fantastic. It was the best we have have ever made. Wonderful recipe. The lemon had just the right tang to it.

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Seth G.

Cooking Level: Intermediate

Home Town: Plainview, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Aug. 26, 2007

I made this pie without any measuring cups, just eyeballing everything and it turned out anyways. I had no trouble with runny filling and it was quite attractive after making peaks and baking.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Aug. 18, 2007

great lemon meringue pie

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easyaspie

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Reviewed: Aug. 3, 2007

Delicious. I put a little more meringue in the filling itself (approx. 1 1/4 cups) and it came out beautifully. Also, spoon the meringue on when the filling is still warm, and be certain that the meringue fully covers the filling and touches the edge of the crust, this will prevent weeping and shrinking. Thanks for the excellent recipe!

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JMWheeler

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Reviewed: Jul. 15, 2007

I have had to make this pie twice in the past 48 hours because my family thinks this is the best lemone meringue pie ever. I have to agree, and it really is simple. The only change I made was making twice as much meringue.

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LeeAnn

Cooking Level: Expert

Home Town: Fairfax, Virginia, USA

Living In: Savannah, Georgia, USA

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Reviewed: Jul. 8, 2007

Great flavor. Using anothers review, used brown sugar when I ran out of white. This turned the filling brown--not very attractive. Used half the sugar, and the flavor was great. Meringue did not seal and then read later that the filling needs to be hot. This is important! Overall, great flavor.

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Happyeliz

Cooking Level: Intermediate

Home Town: Mission, Kansas, USA

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Reviewed: Jul. 8, 2007

This turned out great. Did not have the grated lemon but still turned out great.

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Donna

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Apr. 9, 2007

Makes a really tasty lemon pie, a little sweet, but not overly so. I didn't mix the meringue with the "lukewarm" filling though... I put the meringue on top of the hot filling so it helps the meringue cook. Easy to prepare, easy to follow directions. The meringue wasn't my usual recipe, (I'd never used salt in meringue before) but this turned out well. Highly recommended!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Apr. 9, 2007

This was sooo delicious! I have made lemon meringue pies before, but folding the meringue into the lemon filling gives it a whole new, light texture. I followed the recipe exactly and it came out perfect. My husband said it was the best lemon meringue pie he's ever had, and he's very particular so that was quite a compliment. This recipe is definitely a keeper!

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DABOOGS

Cooking Level: Expert

Living In: Madawaska, Maine, USA

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Reviewed: Mar. 4, 2007

This is the best lemon pie I've ever had. It's so tart and the zest makes it even better. My boyfriend loved it!

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CindyW

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 13, 2007

This was delicious! As a previous reviewer stated about meringue, don't follow the directions to let the lemon custard cool before putting on the meringue. To achieve a perfect seal, you must add meringue while the filling is still warm. Use the "Meringue II" recipe from this site -- it's a perfect meringue recipe. Everyone who ate this wanted a second piece. The consistency was awesome.

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AEVANS28

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Reviewed: Jan. 10, 2007

With a little bit of love that meringue pillowed up and browned beautifully. I just love lemon meringue pie-especially this one made with love!

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: Dec. 22, 2006

I have made this recipe twice for my boyfriend, and he LOVED it both times. It is his favorite kind of pie. He hid it from his roommates ;-) The meringue is wonderful, turns a lovely smores golden brown at the peaks. The filling is also great, just make sure you keep stirring it so you don't scald bits of it like I did on my first try. If you follow the recipe and keep a careful eye while making/baking it, it will turn out perfect!

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Rachel R.

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2006

This pie was amazing. I made it for my mother for her birthday without the meringue on top(she does not like that part) and it was still a great hit. My five year old son has asked for it for Christmas this year.

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Mom Sauve

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Reviewed: Nov. 16, 2006

Simple and delicious.

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Kim~In~Canada

Cooking Level: Expert

Living In: Charlottetown, Prince Edward Island, Canada

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Reviewed: Nov. 6, 2006

This pie was amazing! I actually have a ponderosa lemon tree (it gets lemons the size of grapefruits) and my first lemon was ripe. I wanted to make something using it and found this recipe. Everything turned out perfectly, I did add a small bit more of the cornstarch as suggested in other reviews, and if I would change anything, I would put a cup of sugar, instead of a cup and a half, in the filling mixture. It came out a bit sweet. But I would definitely recommend this recipe otherwise as it is....it turned out great, and I WILL be making this again!

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