Reviewed: Sep. 26, 2008

Really good & easy to make! My grandmother made a recipe similar to this, but she never gave it to anyone. It died with her. This pie is a carbon copy to her pie. Not only did it taste yummy, it brought back great memories!

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8 users found this review helpful

Reviewer:

jennagilkes

Reviewed: Aug. 17, 2008

The pie can be a little too sweet. I substitute 1 tbsp key lime juice for 1 tbsp of lemon juice.

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3 users found this review helpful

Reviewer:

Jack

Cooking Level: Expert

Living In: Bellevue, Ohio, USA

Reviewed: Jun. 28, 2008

This is an awesome recipe. I usually throw two lemons in the blender and then strain the juice allowing some pulp to slip in. That will take care of any excessive sweetness ppl have mentioned. A wonderful pie that should be made a summer tradition!

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41 users found this review helpful

Reviewer:

Karisma

Cooking Level: Expert

Home Town: Twentynine Palms, California, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Mar. 24, 2008

we had a fight break out over this pie. it was'nt too tart or sweet. i did use a regular pie crust as well as doubled the meraigne. i will be making this one again!

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1 user found this review helpful

Reviewer:

Evy

Cooking Level: Intermediate

Living In: Suffolk, Virginia, USA

Reviewed: Feb. 13, 2008

We have used this recipe in our family for YEARS. This is my favorite dessert. It sets MUCH better by using freshly squeezed lemon juice. (I believe the acids in the lemon causes it to set. Just a guess!) It also tastes a whole lot better with real lemon juice.

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24 users found this review helpful

Reviewer:

jasmineyes1970

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Reviewed: Feb. 13, 2008

I love this recipe, learnt it from my mother-in-law :O) My gradfather loves this pie, I'm not allowed in the house if I'm without a pie! lol :O) And to help Peg W out ...if you are using the same bowl for the meringue as the filling, once you wash the bowl you have to let it air dry completely and let it get back to room temp. befor eyou make the meringue otherwise, it will fall. Also, to anyone else having trouble , this pie only works if you are using a mixer and the longer you let the filling and the meringue mix the better it will be, I mix it on high with my Kitchen Aid. Hope this helps :O)

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2 users found this review helpful

Reviewer:

Lisa Marie Griggs

Cooking Level: Expert

Home Town: Blythewood, South Carolina, USA

Reviewed: Feb. 7, 2008

I have made this pie for 20 years and my husband loves. However, I made it twice yesterday with the same results as the person who rated it as a "Disaster". It was so gooey and runny. Something was wrong, but it wasn't the recipe. If anyone has a clue, please post it. I'm at a loss, unless the eggs or milk was bad.

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1 user found this review helpful

Reviewer:

Peg W

Cooking Level: Expert

Reviewed: Jan. 17, 2008

I love this pie. Our family has been eating it for special occasions for three generations, we use real lemons, and make a pie crust, not graham crackers. My sister has even won a few pie bake offs at church with this recipe. YUM!

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0 users found this review helpful

Reviewer:

RicsGirl

Cooking Level: Intermediate

Living In: Atascadero, California, USA

Reviewed: Nov. 21, 2007

This is the same recipe my mom and grandma have used for years, and one of my all time favorites. The only difference is we add 1 tsp of grated lemon grind (helps a little with the sweetness), 1 tsp of cream of tartar, and only 1 Tbsp of sugar. If you don't like sweet desserts, this one may not be for you. However, it's a huge hit at gatherings for anyone who likes lemon.

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1 user found this review helpful

Reviewer:

MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

Reviewed: Sep. 5, 2007

I would call this more of alemon cream pie. The filling was a bit soft, but had good flavor. I could definitely have used more meringue than just 2 egg whites worth. Left it kind of thin on top.

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1 user found this review helpful