Reviewed: May 16, 2013

Absolutely delicious. The only change I did was keeping the meringue out of the lemon filling. I used it all on top of the pie. I prefer to have a lot of meringue & did not miss any in the filling, otherwise, everything was the same. Thanks for a great recipe.

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Reviewer:

Bernie

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Hilliard, Ohio, USA

Reviewed: May 13, 2013

I made this pie for Mothers Day. I followed the recipe exactly for the filling and meringue. This was a Wonderful Pie.... My cousin said it tasted just like her Mothers Lemon Pie, which was a great compliment. Wanted to bring some home,but it was Gone. I can't wait to make this again. We have to have company or I would eat it all !!

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Reviewer:

shirley

Cooking Level: Expert

Home Town: Touchet, Washington, USA

Reviewed: Apr. 14, 2013

Just made two for our chruch bake sale. Custard tasted great before adding the meringue and even better with it. Sweet and tart tasting. I must have purchased shallow pie crusts, because I had over 1 1/2 cups of the custard left over. Using a box of premaded tartlet shells, I made a dozen more mini lemon merinque pie tartlets. Made the Lemnon Merinque Pie II on this web-site last week for a birthday pie gift. Very unhappy with that recipe and it's results. Lemon Merinque III is the perfect recipe for a lemon reminque pie in my opinion.

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Reviewer:

whitelotuskim

Cooking Level: Expert

Reviewed: Apr. 9, 2013

Have to admit I didn't add quite as much meringue to the lemon filling as instructed, and it came out wonderfully. Flavor, texture, everything perfect. Would make this again in a heartbeat!

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Reviewer:

Sweet Fang

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Boise, Idaho, USA

Reviewed: Apr. 5, 2013

I made this for one of our Easter dinner deserts. I have never made a lemon pie from scratch so was a bit nervous. I read through the reviews and decided to make some changes in the receipe. Firstly, I did add more cornstarch then called for, from 1/2 cup to 1 cup and played with the water a bit. I left the sugar the same but did not add the lemon zest. I also used about 6 or 7 egg whites for the merangue AND used a bit of cream of tartar when mixing the merangue. OMG this pie turned out delicious!! Creamy, lemony and a wonderful merangue on top!! I did not end up putting the lemon mix in the fridge to cool, just forgot, but it was fine. I made another tried and true pie I always make just in case this was a flop but this lemon pie was devoured!! Will absolutely make again, with the changes, of course

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Reviewer:

Penny

Reviewed: Mar. 31, 2013

First time trying to make a meringue, but it turned out well! I followed the advice of not putting the pie in the fridge at all, but found it was a little watery. I don't know what exactly went wrong, but it was still a big hit with the family. I'll probably try it again!

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Reviewer:

occhow

Reviewed: Mar. 14, 2013

Just made this pie first homemade scratch pie ever. Used Splenda instead of sugar and only one cup , pie turned out amazing. Very high meringue with a creamy filling. Move over Martha

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Reviewer:

Dorilyn

Reviewed: Mar. 6, 2013

The taste is great. The filling is a bit gloppy but nothing major. overall a great and easy recipe.

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Reviewer:

CassieM1990

Reviewed: Feb. 25, 2013

Followed recipe, filling was thick until folded in the meringue. Now have a beautiful pie, browned perfect peaks with totally soupy filling. What a waste of ingredients.

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Reviewer:

Winter

Reviewed: Jan. 14, 2013

I knew it was a hit when Mom said "This is better then what my Mom use to make" I did use a different Meringue recipe but pie recipe it self is delicious beyond words! Never made a Lemon Meringue pie before and I found this recipe easy to follow and understand with end results being absolutely great!

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