Reviewed: Jun. 25, 2007

I found this pie easy and delicious, although without cream of tartar, the meringue did pull away from the sides a bit. Definitely a winner!

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3 users found this review helpful

Reviewer:

trixie

Cooking Level: Intermediate

Home Town: Johannesburg, Gauteng, South Africa

Living In: Leipzig, Sachsen, Germany

Reviewed: May 27, 2007

This is the best Lemon Meringue Recipe! The sweetened condensed milk makes it unbelievable rich. I have made this for the last 30 years and my Mother made it before that. I don't understand why anyone would have any problems with it. Excellent!

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17 users found this review helpful

Reviewer:

Brenda B.

Cooking Level: Intermediate

Home Town: Sierra Vista, Arizona, USA

Living In: Wallingford, Pennsylvania, USA

Reviewed: Nov. 22, 2006

This is the way to make lemon meringue pie in south america... except no eggs for the filling. Just can and fresh lemons. If the pie is runny you need to work on the meringue because it is "weeping" on you.

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1 user found this review helpful

Reviewer:

Mainomega

Reviewed: Oct. 18, 2005

Three generations of my family have made this pie - nearly identical recipe - we just use fresh lemons. It is absolutely THE best! We usually have to make two to avoid fights over the left overs!!

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43 users found this review helpful

Reviewer:

Kristin L.

Reviewed: Oct. 9, 2005

It IS a very sweet pie - I generally use 3 yolks, which cuts the sweetness somewhat, and like other reviewers did, you can cut way back on the sugar in the meringue, but this recipe definitely requires a sweet tooth!

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2 users found this review helpful

Reviewer:

CYBERGOOB2

Reviewed: May 16, 2004

WAY TOO SWEET - i even cut out a tbsp of the sugar. the meringue was fantastic though...and it's really easy. not sure how to make it less sweet though.

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2 users found this review helpful

Reviewer:

LORIINCALI

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

Reviewed: Jun. 18, 2003

I gave this recipe a 2 only because i am going to keep the meringue part so i can use it again. The meringue was PERFECT! but then i took a bite of the actual lemon part of it. I had to spit it out! it was both extremly sweet and extremly sour at the same time! yucky. sorry jane but the recipe didnt turn out at all.

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2 users found this review helpful

Reviewer:

Celly Julie

Reviewed: Sep. 23, 2002

My husband loved it! After reading the reviews, I used 1 tsp. less sugar in the meringue, and it was just the right amount of sugar. This was my first time making a meringue pie, and so I didn't "beat until stiff" since I didn't know how long that was. I should have beaten it for a lot longer. I also used a refrigerated egg, even though the recipe said to use a room temp egg. I should have listened. The meringue wasn't tall at all. I'll definately try this one again though!!

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15 users found this review helpful

Reviewer:

CHRISTYS72

Cooking Level: Intermediate

Living In: Winfield, Illinois, USA

Reviewed: Jan. 2, 2002

When I made this for a dinner party it was the first time I had ever made a meringue and it was totally easy and turned out perfect! It was a big hit with everyone!

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3 users found this review helpful

Reviewer:

Charity

Reviewed: Oct. 29, 2001

This is a good, easy recipe. It is a bit sweet, I cut down the sugar in the meringue. I also baked it at 350 degrees for 30 minutes. Turned out great.

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3 users found this review helpful