I made my own pie crust. (2 cups of flour, 2/3 cup of non-hydrogenated margarine, 1/2 teaspoon of salt, and 1/8 cup of water.) This was my first time making a lemon meringue pie. It was fairly easy, I didn't have very good luck with the meringue the first time, so I started over. The second time went perfectly! The pie was great! This recipe is a keeper! Thanks for sharing!

Reviewed On: Apr. 9, 2012

This is so easy to burn. Which happened with my first try. I was letting it come up to temperature and it looked good, and I took it off the stove to do the water test, and it burnt. The next time I let it get to 90C, and dropped some into cold water. It didn't ball up, and it was rock hard. When I took it out of the water, it wasn't soft. I thought I'd over cooked it, even though it was still a clear color. I took it off the heat added milk (I had homo on hand, no cream), and margarine (no butter, it's bad for you). I put the pan back on the stove and let it cook some more. The caramel tasted buttery and good, but it wasn't thick. After a couple of days in an air tight container in the fridge, it has thickened up and has nice color. It's delicious over ice cream, apples, and drizzled over apple pie!

Reviewed On: Jun. 21, 2011

I followed the recipe with the exception of using non-hydrogenated margarine instead of butter. The shortcakes had a wonderful crunch to the outside, and a soft, moist inside. For the filling I purchased some fresh, NOT frozen, cherries. I simply cut them in half (2 cups of cherries), threw away the pits, and tossed them into a sauce pan with some mix berry 100% juice, 2 teaspoons of brown sugar, and a 1/4 teaspoon of cinnamon. I let the cherries simmer on the stove on low heat for 45 minutes. I'm going to save this recipe and make these shortcakes again for family over vacation. Thank you for sharing! (For a softer shortcake, place them in an air tight container and the next day, they will be super soft! You can also add a slice of bread to the container.)

Reviewed On: Jun. 1, 2011