Love this type of lemon pie, for one pie I add 3 egg yolks and bake for 15 to 20 min without meringue @ 350 then let firm in fridge overnight. My family has been making this recipe for years and is always a hit. One pie is never enough so for family functions I make my own crust and use a 1/2 sheet cake size pan or larger depending on party size @ 1 1/2 to 2 inches deep.

I followed this recipe to the letter, and after three days, it still wasn't set. I won't be making this again.

This is the lemon pie recipe my mother always used and it was always very popular at family get-togethers. P

we had a pre-thanksgiving dinner party and everyone loved this pie

Tasted great!!

This was soooo good. I had to double the lemon juice though. For some reason mine turned out so liquidy. I am not sure if it was the extra lemon juice or not. we still ate the whole thing anyway!

I grow up on a lemon Pie somewhat like this. We didn't have much money growing up so it was maked from Graham cracker crust, lemon juice and sweeten condensed milk. We loved it and my kids love it today. I can not wait to try it this way. It can only get better. Thank you so much for sharing.

I give this 3.5 stars. It’s a good idea, but has some definite faults. First, there is not enough filling or meringue. The base is only about ½” deep and the topping about the same, making a small, flat pie that doesn’t fill the crust. I doubled the entire recipe and used a larger 10” pie crust. 4 egg whites gave an ample amount of meringue. Secondly, there is not enough lemon flavor. I like it tart. Fresh lemon juice alone is not enough and you can’t simply add more juice as it will be too runny. I added two tablespoons of lemon zest (use a microplane, not a grater). I still thought it could use a bit more zing so I put in ¼ tsp. lemon extract. I also added a bit of yellow food coloring. Third, I baked the pie 15 min. at 350 degrees. It’s necessary to bake longer so the eggs in the base are cooked and can set, and so bacteria in the eggs is killed. (I wondered if 6 minutes in the original recipe accomplished either of those.) Lastly, refrigerate the pie for several hours or overnight. The recipe doesn’t mention this but it needs to chill in order for the base to set. The result was an impressive-looking, intensely flavored pie. However the filling was still too soft, with the texture of pudding. Next time I’ll try adding an extra egg yolk to the base and baking longer. I may also bake the base first then add the topping and continue baking until brown. I might try less lemon juice and substitute with some lemon extract so there isn’t as much liquid in the base. Hmmm...

Amazing Pie! I have become known as the pie lady, and this pie has become a favorite for summer pot lucks! I would definitely double the topping, only because I like it fluffy. It was very difficult to cover the pie with the topping proportions given, but its an easy fix.

Excellent recipe!!! Easy, too. I used an extra egg (both yolk & white) and made sure to mix the yolk and milk well before adding the lemon. I also made my own crust with graham cracker crumbs, sugar, and melted butter. I will be making this again...and I am picky about my recipes.