Reviewed: Aug. 18, 2011

It was very good. I backed off the sugar and added more juice, I like my pie tart. The meringue was fabulous!

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Reviewer:

JOBOKITTY

Cooking Level: Expert

Home Town: Wooster, Ohio, USA

Living In: Fort Lauderdale, Florida, USA

Reviewed: May 31, 2011

Used the filling and crust and to make miniature lemon tarts using a mini muffin tin. Both were super delicious! Although the dough needed a bit more water than listed.

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Reviewer:

Lemony Fresh

Cooking Level: Intermediate

Reviewed: May 31, 2011

My dad's favorite pie is lemon meringue but a whole pie is too much for just my mom and dad. I found this recipe and was very happy with it. My dad was ready for more. I'm not a fan of lemon meringue pies but take the meringue of this one and was absolutley delicious.

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Reviewer:

neutle2

Reviewed: May 7, 2011

Had two mini (4-1/2') pie plates (bought at World Market) and doubled the recipe. It was very good and it made two small pies. We shared one last night and will share the other tonite. It was perfect for us empty nesters who really could never eat a whole pie. My husband is not as big a fan of lemon meringue pie as I am but he enjoyed it too. I will probably use the crust recipe again for other fillings as it was just the right amount for my two little pie plates.

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Reviewer:

Murphygranny

Cooking Level: Intermediate

Home Town: Murphy, Texas, USA

Reviewed: Jan. 30, 2011

Awesome...perfect...awesome...awesome. Made for a small dinner party so I doubled and they turned out fabulous and so impressive. I used soup crocks and pre-made pie crust that I thawed and divided other than that followed the recipe precisely! Really really really good the filling was fantastic.

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4 users found this review helpful

Reviewer:

Lyka

Cooking Level: Intermediate

Reviewed: Jan. 18, 2011

These little pies are AMAZING! I had never made a lemon meringue pie before, so this was something new for me. I did notice that the recipe does not tell you to add the last 2 tablespoons of sugar to the meringue. I checked another recipe and saw that the meringue should have sugar, so I added it gradually to the egg white and cream of tartar. They came out perfect and oh so good! I will be making this again but next time I will at least double the recipe. This could also be made without the crust if you are looking to cut some calories, but that would mean giving up a very tasty part. Thank you Kathy Zielicke for sharing such an AMAZING recipe!! I highly recommend this!

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Reviewer:

SHORECOOK

Supporting Member (Click to learn more about Supporting Membership)

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

Reviewed: Oct. 10, 2010

awesome Erie, PA

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Reviewer:

Carol

Cooking Level: Expert

Living In: Erie, Pennsylvania, USA

Reviewed: Jan. 7, 2010

I've made these 2 nights in a row now! They are perfect size for my husband and I! Even though we both complain after we've eaten them that I should've made more!! Delicious! Don't change a thing!

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5 users found this review helpful