Reviewer:

Reviewed: May 7, 2013

These are so good! I doubled the recipe, and they were gone soon after I put them out! I didn't make any changes except to use the Cream Cheese Tart Shells recipe from this site (prebaked for 10 minutes). I made the filling and put it in the shells overnight. The next day, I reheated the pies so that the filling was very hot and piped the meringue onto it. I made a raspberry sauce garnish of raspberries mixed w/ a little sugar and blended until smooth (strained out the seeds with my flour sifter).

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Reviewer:

Jacolyn

Cooking Level: Intermediate

Home Town: Beacon, New York, USA

Living In: Fishkill, New York, USA

Reviewed: Apr. 23, 2013

Followed recipe as written. No problems. Pretty looking and pretty tasty.

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Reviewer:

M. Sauce

Cooking Level: Beginning

Reviewed: Feb. 26, 2013

To avoid a soggy crust, bake the crust until lightly browned, about 10 minutes, then add filling. Great recipe.

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Reviewer:

hrspencer

Reviewed: Feb. 2, 2013

I was asked to make dessert for a family supper and most loved it. My mother in law thought it was to tart but everyone else said it was fine. Instead of putting it in mini pie shells i did a 9" pie. I perfer lemon meringue in a pastry crust. I also added a few drops of yellow food coloring because my hubby likes his lemon pie yellow. Definitelya keeper at my house!

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Reviewer:

Jenna A

Cooking Level: Expert

Home Town: Nipawin, Saskatchewan, Canada

Living In: Olds, Alberta, Canada

Reviewed: Nov. 5, 2012

NOTE*** IF YOU ARE WORRIED ABOUT SOGGY CRUST...BRUSH WITH EGG WHITE AND BAKE FOR A FEW MINUTES BEFORE YOU ADD FILLING....IT DOES WONDERS!

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8 users found this review helpful

Reviewer:

goodcookwannab

Cooking Level: Intermediate

Reviewed: Jun. 22, 2012

great recipe! I only used one tablespoon of lemon zest and was a little skeptical about the crust staying firm after reading reviews, but it was still great two days after making the pies. They were so fantastic they didn't last long!

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Reviewer:

ktboden

Reviewed: May 2, 2012

These tasted amazing! A little labor intensive but not too bad. Only thing I didn't like was that the graham cracker crust got a little soggy after the pies had been sitting for a little while. My college friends love it when I bake because I always have left-overs and they loved these as well. Will definitely be making again in the future.

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Reviewer:

Chloe

Reviewed: Feb. 27, 2012

Made these yesterday and they turned out wonderfully! I doubled the recipe to make 12 mini pies and I omitted the almond extract and it worked perfectly, they were absolutely beautiful and delicious. Will definitely make these again, thanks for sharing!!

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5 users found this review helpful