Reviewed: Mar. 24, 2008

we had a fight break out over this pie. it was'nt too tart or sweet. i did use a regular pie crust as well as doubled the meraigne. i will be making this one again!

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Evy

Cooking Level: Intermediate

Living In: Suffolk, Virginia, USA

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Reviewed: Feb. 13, 2008

We have used this recipe in our family for YEARS. This is my favorite dessert. It sets MUCH better by using freshly squeezed lemon juice. (I believe the acids in the lemon causes it to set. Just a guess!) It also tastes a whole lot better with real lemon juice.

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jasmineyes1970

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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Reviewed: Feb. 13, 2008

I love this recipe, learnt it from my mother-in-law :O) My gradfather loves this pie, I'm not allowed in the house if I'm without a pie! lol :O) And to help Peg W out ...if you are using the same bowl for the meringue as the filling, once you wash the bowl you have to let it air dry completely and let it get back to room temp. befor eyou make the meringue otherwise, it will fall. Also, to anyone else having trouble , this pie only works if you are using a mixer and the longer you let the filling and the meringue mix the better it will be, I mix it on high with my Kitchen Aid. Hope this helps :O)

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Lisa Marie Griggs

Cooking Level: Expert

Home Town: Blythewood, South Carolina, USA

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Reviewed: Feb. 7, 2008

I have made this pie for 20 years and my husband loves. However, I made it twice yesterday with the same results as the person who rated it as a "Disaster". It was so gooey and runny. Something was wrong, but it wasn't the recipe. If anyone has a clue, please post it. I'm at a loss, unless the eggs or milk was bad.

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Peg W

Cooking Level: Expert

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Reviewed: Jan. 17, 2008

I love this pie. Our family has been eating it for special occasions for three generations, we use real lemons, and make a pie crust, not graham crackers. My sister has even won a few pie bake offs at church with this recipe. YUM!

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RicsGirl

Cooking Level: Intermediate

Living In: Atascadero, California, USA

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Reviewed: Nov. 21, 2007

This is the same recipe my mom and grandma have used for years, and one of my all time favorites. The only difference is we add 1 tsp of grated lemon grind (helps a little with the sweetness), 1 tsp of cream of tartar, and only 1 Tbsp of sugar. If you don't like sweet desserts, this one may not be for you. However, it's a huge hit at gatherings for anyone who likes lemon.

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Sep. 5, 2007

I would call this more of alemon cream pie. The filling was a bit soft, but had good flavor. I could definitely have used more meringue than just 2 egg whites worth. Left it kind of thin on top.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Jun. 25, 2007

I found this pie easy and delicious, although without cream of tartar, the meringue did pull away from the sides a bit. Definitely a winner!

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trixie

Cooking Level: Intermediate

Home Town: Johannesburg, Gauteng, South Africa

Living In: Leipzig, Sachsen, Germany

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Reviewed: May 27, 2007

This is the best Lemon Meringue Recipe! The sweetened condensed milk makes it unbelievable rich. I have made this for the last 30 years and my Mother made it before that. I don't understand why anyone would have any problems with it. Excellent!

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Brenda B.

Cooking Level: Intermediate

Home Town: Sierra Vista, Arizona, USA

Living In: Wallingford, Pennsylvania, USA

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Reviewed: Nov. 22, 2006

This is the way to make lemon meringue pie in south america... except no eggs for the filling. Just can and fresh lemons. If the pie is runny you need to work on the meringue because it is "weeping" on you.

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Mainomega

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Reviewed: Oct. 18, 2005

Three generations of my family have made this pie - nearly identical recipe - we just use fresh lemons. It is absolutely THE best! We usually have to make two to avoid fights over the left overs!!

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Kristin L.

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Reviewed: Oct. 9, 2005

It IS a very sweet pie - I generally use 3 yolks, which cuts the sweetness somewhat, and like other reviewers did, you can cut way back on the sugar in the meringue, but this recipe definitely requires a sweet tooth!

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CYBERGOOB2

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Reviewed: May 16, 2004

WAY TOO SWEET - i even cut out a tbsp of the sugar. the meringue was fantastic though...and it's really easy. not sure how to make it less sweet though.

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LORIINCALI

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 18, 2003

I gave this recipe a 2 only because i am going to keep the meringue part so i can use it again. The meringue was PERFECT! but then i took a bite of the actual lemon part of it. I had to spit it out! it was both extremly sweet and extremly sour at the same time! yucky. sorry jane but the recipe didnt turn out at all.

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Celly Julie

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Reviewed: Sep. 23, 2002

My husband loved it! After reading the reviews, I used 1 tsp. less sugar in the meringue, and it was just the right amount of sugar. This was my first time making a meringue pie, and so I didn't "beat until stiff" since I didn't know how long that was. I should have beaten it for a lot longer. I also used a refrigerated egg, even though the recipe said to use a room temp egg. I should have listened. The meringue wasn't tall at all. I'll definately try this one again though!!

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CHRISTYS72

Cooking Level: Intermediate

Living In: Winfield, Illinois, USA

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Reviewed: Jan. 2, 2002

When I made this for a dinner party it was the first time I had ever made a meringue and it was totally easy and turned out perfect! It was a big hit with everyone!

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Charity

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Reviewed: Oct. 29, 2001

This is a good, easy recipe. It is a bit sweet, I cut down the sugar in the meringue. I also baked it at 350 degrees for 30 minutes. Turned out great.

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VALIA13

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Reviewed: Sep. 19, 2000

WHAT A DISASTER!! This Pie doesn't set. I tried it 3 times, all with the result that it could be drunk through a straw!! Don't bother!

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JENSLAVENDER

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Reviewed: Jul. 4, 2000

too crumbly and sweet

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ANITACHHUN

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Reviewed: May 10, 2000

Took this to a potluck party and everyone loved it. People actually fought over it. Its quick and easy to make, and can be turned into a frozen pie by replacing the merringue with Cool Whip.

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FLYINGDIRT

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Magic Lemon Pie

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