Reviewed: Nov. 24, 2011

To assure the filling is set, in our family, we cook the filling in a saucepan or better yet, a double boiler to someplace short of the set point before baking. And I always double this recipe for a nine inch pan. More is better.

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Reviewer:

JDavid

Reviewed: Sep. 16, 2010

Have loved this recipe for decades, and do indeed agree that one should use only freshly squeezed lemon juice and zest. I recall that this was in the recipe in "days of yore".

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Reviewer:

Insatiatble curiosity

Reviewed: Jun. 9, 2010

ANSWERS to the problems some have had with this pie. If you want your pie to be firm and each piece stand alone, you must bake it to set the raw egg yokes. Bake the crumb crust for 5-8 minutes and cool. Then fill with lemon filling and bake 10 to 20 minutes. When you lightly touch the pie, it won't feel like a sticky goo. Cool for 2-3 hours then cover with whipped meringue and brown in oven. Cool again and serve. Or skip meringue and cover cooled pie with mixture of sour cream, confectioners sugar, and vanilla.

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Reviewer:

Wowwie

Cooking Level: Expert

Home Town: Texarkana, Texas, USA

Reviewed: May 17, 2010

It isn't fool-proof by any means, but 9 times out of 10, this comes out great, so it gets 4 stars out of 5. This is my Dad's favorite pie, so I grew up on it.

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Reviewer:

SRSBOOKFREAK

Reviewed: May 16, 2010

The best lemon meringue. Beat the filling longer than you would ever think you have to so it doesn't ooze out of the pie.

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Reviewer:

MARYKBYRNE

Reviewed: Feb. 23, 2010

This has been a favorite in my family for over 50 yrs. I have added my own personal touch also. For the ones that have remarked about the pie being too thin....make sure that you mix BY HAND ONLY!!!! You may use a wisk, but a wooden spoon will serve the purpose well. Remember you only are BLENDING the ingredients. For a more TART pie. I squeeze the lemons for fresh lemon juice. I roll the lemons on the cabinet to soften them so they will be juicer (hopefully), then squeeze them for the juice and pulp to measure 1/2 cup of juice. MERINGUE: Make as normal, but I also add DRY POWDER...COUNTRY TIME LEMONADE , when I add cream of tarter and sugar, (as stated in receipe) Ummmmmmmmmmm Good!!!!!

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Reviewer:

Sonshine

Reviewed: Feb. 12, 2010

Worked for me! Easy. Set up just fine after chilling overnight in the fridge. Will probably be my go-to lemon pie recipe :-)

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Reviewer:

OCTOVUS

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

Reviewed: Sep. 1, 2008

My mother made this pie in the 50's, it's got to be one of the easiest and best recipes out there. I read a couple of reviews that were bad, ladies you are doing something wrong, using the wrong milk or something, this sets up wonderfully and is so delicious. I've been making them for 40 years now. I had never put lemon zest in my pies but the one that's cooling in the fridge right now has some lemon zest in it, can't wait to try it. Use a wire whip to mix your egg yolks and juice. If it didn't work for you, try it again, it's fabulous.

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Reviewer:

Jane

Reviewed: Aug. 8, 2008

This is a classic recipe, but not tart enough for my family's taste! Try using a 9" crust, 4 to 5 eggs, and increase the lemon juice amount to YOUR tartness quotient, adding lemon extract, along with lemon zest to the custard!(taste as you go!) Then sweeten the meringue a bit more, and once cooled to room temperature, pop into the freezer to transform it into a summer-time triumph. If you're not fond of sweet & sour desserts, ignore my advice, but it's definitely worth your efforts to come up with your own variation on this classic recipe!

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