Reviewed: Aug. 23, 2012

I L-O-V-E this recipe. I followed the directions exactly for the pie filling. However, I deviated from the meringue recipe by adding 1/2 cup sugar instead of 6 tablespoons and also added a teaspoon of vanilla extract. I have had difficulty with meringue in the past so here are a few tips 1.) Make sure the egg whites are room temperature; it makes a big difference. 2.) Add the sugar gradually and not all at once. I gently shake the measuring cup sprinkling some into the mixing bowl then whisking it in completely before repeating the process.

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Reviewer:

mrshillendahl

Reviewed: Aug. 22, 2012

I had never made a lemon meringue pie before, and this turned out fantastic. I have a deep-dish pie, so when I made it again (three days later), I increased the filling by half (i.e., 3 lemons, 2.25 cups water, 6 eggs, etc.). It was a huge hit. Other than making 50% more filling and merinque, I didn't alter the recipe at all. You don't need Meyer lemons, lemon oil, etc etc for this.

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Reviewer:

Dolemite

Reviewed: Aug. 16, 2012

Awesome and so easy! I have made this pie now 5 times in the last 4 months ( twice just for me because I like so much) The only difference is I use skim milk instead of water and a about a real half cup of fine lemon zest. Delicious!!

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Reviewer:

Nae Nae

Reviewed: Aug. 15, 2012

Speechless. Pie was gone by morning! I only thing I did different was use milk in replace of water (though now it probably wasn't unnecessary). Also doubled the filling and made extra meringue. Result was this very impressive, beautiful masterpiece. I do agree, it is important to use hot custard, warm crust, so have meringue ready to go once filling is done. Don't stop stirring while filling is cooking. Fabulous!

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Reviewer:

Peggy Mitchell

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Paso Robles, California, USA

Reviewed: Aug. 12, 2012

A friend of the family often made homemade lemon meringue pie when I was a kid. So it makes perfect sense that when I got an itch to make something sweet my first pie would be a lemon meringue. I chose this recipe because of it's popularity and followed it exactly. I can't say it's better than the pie I use to have, but it's equal to it.

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Reviewer:

newbsicle

Cooking Level: Intermediate

Living In: Columbia, Missouri, USA

Reviewed: Aug. 11, 2012

Great pie first time it was made. Because we have our own chickens and the eggs are a little smaller, my daughter and I added two extra. It turned out great.

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Reviewer:

kschlenker

Reviewed: Aug. 8, 2012

The only reason I didn't rate it at 5 stars was because I added about a tablespoon more lemon juice. Other than that, I LOVE this recipe :)

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Reviewer:

massage_mommy7

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Lake Forest Park, Washington, USA

Reviewed: Aug. 6, 2012

I used 1 1/4c sugar, 1 3/4c water, 1/2c lemon juice, the rest the same. The custard center wasn't thick enough, I added 1/2T cornstarch to a little mixture, heated again after I saw it wasn't thickening and it *still* wasn't thick enough. May try 1/4c cornstarch next time. Tasted good!

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Reviewer:

adventureseeker

Cooking Level: Intermediate

Reviewed: Aug. 5, 2012

I just made this and it is just heavenly tasting. It doesn't mention adding some of the pulp from the lemon to the recipe, but I did. I can't say enough good things about this recipe.

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Reviewer:

ABWilley

Reviewed: Aug. 4, 2012

It was my first attempt at making a lemon-meringue pie and it was really good. The next time I'm gonna try it though, i'll cut the sugar down a bit. I'll try with 3/4 cup, because it was wayyyy to sweet! But it was easy and I won't search for another lemon meringue pie ever!!! Thanks for sharing!!

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