Reviewed: Oct. 12, 2009

Awesome Lemon Pie! For better lemon taste I added 1-2 tsp grated lemon zest to filling, as naples34102 suggested (thanks for the advise). I omitted the cream of tartar because didnt have it, but the meringue came out great (I used 3 eggs). I was so excited to try this one, couldnt wait... so when I cut it, the filling was flowing, I was disappointed. But the next day, after it been in a fridge, it turned out normal. SO I suggest, to cool it completely or refrigerate before serving. Thank you for a wonderful recipe.

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Tetya

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2009

This lemon version of Key Lime Pie was creamy and delicious! I made my own crust using 1-1/4 c. graham cracker crumbs, 2 T. sugar and 5 T. melted butter, which I baked at 350 degrees for seven minutes. I knew I'd like a bolder lemon flavor so I added 1-1/2 tsp. grated lemon zest to the filling. After pouring the filling into the crust, I baked the pie an additional 15 minutes. I omitted the meringue as I preferred to top it with whipped cream. This was light, silky smooth and refreshing, and probably about the easiest pie to make!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Aug. 16, 2009

Delicious! I used fresh lemons and added some lemon zest too. The leftovers the next day was even better.

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Anina

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2009

I love this lemon pie. You do have to make sure you beat the filling at least 2 minutes for it to thicken. I also use 3 egg whites for the meringue because we like it fluffy. My mom used to make this all the time and it brings back fond memories.

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SCRAPJEN

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Reviewed: Jun. 8, 2009

Very good recipe! The filling gets 5 stars, but the meringue only gets 3 (I averaged them to get 4). The meringue is incredibly skimpy. I recommend doubling the egg whites, although it isn't necessary to double the sugar. I loved how easy the filling was compared to the lemon filling I usually make. It took less time and dirtied fewer pans. It also cooked beautifully and kept beautifully. No separating at the edges, and no weeping or beading! I made this first in a lemon version, then in a lime version. The lime was good, but the lemon was better. If you want a little stronger flavor, simply grate a little zest into it. But everyone who ate my pies thought the flavor was great just as it was. Hope this helps someone.:-)

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Ruth

Cooking Level: Expert

Living In: Milton, Wisconsin, USA

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Reviewed: May 31, 2009

I didn't like the texture nor was the lemon flavor strong enough. I wouldn't make it again.

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CORBAC

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Reviewed: May 11, 2009

This was pretty good. It was 5 stars for simplicity but just about 4 stars for taste. It wasn't bad but not amazing either.

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Mrs. Mason

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Idyllwild, California, USA

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Reviewed: Apr. 21, 2009

This was too sweet. I should have read the reviews before I made it. Also not enough meringue. Need more egg whites.

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Calliecat

Cooking Level: Expert

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Reviewed: Mar. 29, 2009

I love recipes with sweetened condensed milk. It gives this pie a smooth consistency, and sure makes it easy to make. However, we felt that this recipe was too sweet. If you like really sweet desserts, you'll like this.

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rubyruth

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2009

If you like lemon curd- you will LOVE this pie! This is an incredible tasting & easy to make pie! I don't know why others have had a hard time getting theirs to come out, but both times I've made it, it was perfect. I make sure to beat the filling on high for 3-5 minutes and it comes out nice and thick. I haven't had any problems at all with the meringue turning out although I do double the meringue ingredients so I can have a higher topping on my pie- I think it's nicer looking. Each time I've made this it's folks devour it in seconds- not even a piece left over for the one who baked it! Your recipe has been added to the Christmas Pie Must list- that's a HUGE honor in our house! This pie is great and I thank you so very much for sharing it!!!!!!!!!!!

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Donna

Cooking Level: Expert

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Reviewed: Feb. 11, 2009

A great recipe for when you need dessert in a pinch, though the topping didn't turn out for me. I had to put the pie with filling in the oven for 7 min to heat the filling up then put the topping on once the pie was hot. The first time I put the topping on the cool filling and the bottom of the merange didn't cook.

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ajpense

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Reviewed: Jan. 25, 2009

After I made this my husband kept saying, "Babe, I'm gonna end up eating the whole thing." Which I just took to mean he was just complementing it. Well, that evening I went to get a piece, didn't see the pie in the fridge - found the empty pie plate in the sink. So, I guess it was fabulous. I'll have to make another tonight to find out for myself (and also bacause my husband is already asking for another).

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Whitney

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Reviewed: Jan. 18, 2009

we love this pie! It's very easy, and the texture and taste is perfect. I make it every holiday!

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MARRJOYC

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

Is GREAT!!I've been making this recipe for decades.. The TRICK to this pie is to mix egg yolks and sweetened milk thoroughly before adding lemon juice and while mixing add lemon and mix just enough to mix good and then pour into pie shell immediatly

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ABRAHAM1

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Reviewed: Nov. 24, 2008

I have made this recipe many times. Here is what I have changed. I have my husband make a regular homemade pie crust (cause I can't make a piecrust :)). I use all the ingredients for the filling but I use a whipped cream topping instead of the meringue. I like the creaminess of the whipped cream. Also, I have tried this with limes instead of lemons and it is outstanding!

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Joyce

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Doha, Ad Dawhah, Qatar

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Reviewed: Nov. 23, 2008

Beat the filling and meringue for a long time to make sure... came out perfect!

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Arcnite

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Reviewed: Nov. 22, 2008

This is an OLD family favorite, going back 50 years or more. We've never done it with meringue; we've always topped ours with (homemade) whipped cream, and always in a homemade graham cracker crust. The menfolk fight over it.

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Anna100

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Reviewed: Sep. 26, 2008

Really good & easy to make! My grandmother made a recipe similar to this, but she never gave it to anyone. It died with her. This pie is a carbon copy to her pie. Not only did it taste yummy, it brought back great memories!

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jennagilkes

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Reviewed: Aug. 17, 2008

The pie can be a little too sweet. I substitute 1 tbsp key lime juice for 1 tbsp of lemon juice.

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Jack

Cooking Level: Expert

Living In: Bellevue, Ohio, USA

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Reviewed: Jun. 28, 2008

This is an awesome recipe. I usually throw two lemons in the blender and then strain the juice allowing some pulp to slip in. That will take care of any excessive sweetness ppl have mentioned. A wonderful pie that should be made a summer tradition!

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