Reviewed: Nov. 7, 2009

This crust is especially nice with a lemon chiffon filling. I knew it as Lemon Angel Pie when I worked at the Bomber in Milwaukie, OR. Yum!

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Camas Mom

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Camas, Washington, USA

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Reviewed: Aug. 13, 2009

Turned out great! I didn't bake it for quite as long as the recipe called for (I was worried it was too long) but the crust ended up coming out slightly underdone. So- bake it for the full time! I'm filling it with the pastry cream from this site and plan to top it with strawberries!

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SADDLESORE55

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2009

Wish I would have used PAM too but other than that, I filled it with lemon custard and it was awesome. The crust is like cotton candy.. Melts in your mouth.

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STERLINGROSE7

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Reviewed: Feb. 16, 2009

This was great, filled it with chocolate mousse and whipped cream, and made a winderful dessert.

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tbakercakes

Cooking Level: Expert

Living In: Bowling Green, Kentucky, USA

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Reviewed: Nov. 24, 2006

This is a great recipe!! I filled the shell with lightly sweetened raspberries and topped with whipped cream. It was a hit! Note: Don't try to use Splenda instead of sugar- it doesn't work.

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Katie

Cooking Level: Intermediate

Home Town: Forest Grove, Oregon, USA

Living In: North Plains, Oregon, USA

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Reviewed: Sep. 14, 2006

Delicious, easy, and just the right amount of sweetness.

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Nora Bee

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Reviewed: Aug. 12, 2006

Awesome, FAB-U-LOUS! Easy and perfect. I didn't have cream of tartar and it still came out great. Used the Pam like previous reveiwer said. We are a gluten free household, so this is such a delight to have a crust and be able to use the fruits of season for deserts. The toughest testers - 3 pre-teen boys... all said they liked the crust. I put peaches on it that I had made with a gelatin while the crust was baking and setting. Drizzled creamy sour cream over it and dusted with cinamon! A total keeper.

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THOSJOYCE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 29, 2005

Excellent crust - just perfect combination of chewy & crisp. HOWEVER, we must spray PAM in the pie plate prior to spreading the meringue. I was hesitant to spray it for fear the meringue would break down, or not spread, but the absence of PAM makes it impossible to get out of the pan. Will make again tomorrow and use PAM - it will surely turn out better than without it. GREAT crust though.

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DENISEMCSE

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Reviewed: Oct. 24, 2002

I tried this because I hate trying to make regular pie crust. I used instant chocolate pudding inside. It was good, but I think it might be better if I used a lemon pudding so that it would be similar to a lemon meringue pie. All in all, not too bad.

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