Reviewed: Apr. 13, 2012

I made this Lemon Meringue Pie for Easter 2012. It's the first time I had made this type of pie. It was outstanding!! I've added it to my family favorite recipes. It looked beautiful coming out of the oven, but as it cooled, it sank some and as the day went on, the meringue began to bead. I'm thinking a couple of things might of caused the beading -- I live in a high altitude area and/or my cream of tartar might have been old. I haven't researched this yet, but no matter -- the pie was fabulous and it's a keeper! Thank you Susan!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

katpal

Reviewed: Oct. 29, 2011

I'm not a fan of lemon-meringue because of the candy sweet taste, but this is just the right balance of tart and sweet. easy to cook, and i use the crust from this as a crust for apple pie. one of my favorites, just because of how beautiful it looks in the end. :)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MrsBlavat

Reviewed: Oct. 26, 2011

The best lemon meringue pie I've ever had, and I got compliments from everyone who tried it. This recipe's a keeper!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

cnbudd

Reviewed: Sep. 18, 2011

Excellent. Nice crust, my filling turned out a good consistency and the flavor is balanced and wonderful. Will make again and it was an excellent experience to have it turn out so well.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Karen M.

Reviewed: Apr. 4, 2011

This is such a Delious Lemon Meringue Pie Recipe. Im always wanting to find one better than the one i have. Its Great !!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kathy

Cooking Level: Expert

Home Town: Springhill, Louisiana, USA

Living In: Delight, Arkansas, USA

Reviewed: Feb. 27, 2011

I added extra lemon zest to it and used a graham cracker crust the pie was amazing

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kaitlyn

Cooking Level: Professional

Reviewed: Aug. 7, 2010

This is an awesome pie, you'll have to like lemons because it's tart, and not really sweet, that made it really great. The only suggestion I have for this recipe is to cook the custard in a double boiler to prevent scorching, and burning. Extra egg white was available for me so I had ample meringue to top the pie.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

M. Arnett

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

Reviewed: Jul. 7, 2010

OMG!!!!!! This pie is great. Even my VERY picky husband loved it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

April R

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

Reviewed: Jun. 9, 2010

Very good recipe and very delish! I Loved it and quite simple

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

maddie

Cooking Level: Intermediate

Home Town: Spooner, Wisconsin, USA

Living In: Shell Lake, Wisconsin, USA

Reviewed: Apr. 5, 2010

I made this for Easter 2010. My 1st meringue pie was great!! A couple of things -- I didn't use the lemon peel. The filling stuck a little to the bottom of the pan so I just strained it and that completely removed the brown bits. Also, I set the eggs out the night before and the meringue was whipped up in record time! Making sure to add it to hot filling and spreading it completely to the edges of the pie kept it from shrinking at all during baking. Then letting it cool completely before refigerating kept it from wheeping. Only thing, next time I'll add an extra egg white to give it that piled on look. There was enough for sure, but having it piled on higher would've been the extra wow factor. Got nothing but raves!! Will make again for certain!

Was this review helpful? [ YES ]
25 users found this review helpful