5 Reviews

This was a huge hit with my girls' night out group. Based on reviews from the Bon Appetit website, I used about 1/2 batch of a lemon curd from Gourmet 2001, and was glad to have some leftover! Instead of the 9" pie pan, I used a 10" tart pan with a removable bottom, so it was easy to get out of the pan and slice. I did top the pie with the meringue the night before, and browned it at the last minute. I was also excited to have an excuse to buy a kitchen torch - it was a breeze to brown the meringue. This was the perfect recipe for this heat wave - just remember that it takes a lot of time in the freezer with all of the layers. Thanks for sharing!

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Lori in NC July 13, 2011

Congrats! Your recipe was featured as Recipe of the Day on our homepage today (8/15/11)!

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Food.com August 15, 2011

This was an amazing pie! I made it for dinner guests, and everyone raved. I did, however, make a couple of changes. I used prepared lemon curd due to time constraints, and I didn't do the meringue topping. I just topped it with toasted coconut and lemon zest. It was truly wonderful and refreshing.

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weefaith February 07, 2010

this is just as delicious as I pictured it to be, I omtted the meringue topping and used whipped cream instead, this pie is deadly delicious and I look forward to making it again very soon, thanks for a great recipe MM!...Kitten:)

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Kittencal@recipezazz June 16, 2007

My sister made this for our mom for "Mother's Day" and my mom couldn't rave enough over this pie. She also said it turned out looking exactly like the cover. I threw away my Bon Appetit magazine so I am happy that you posted it! Roxygirl

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Roxygirl in Colorado May 29, 2007
Lemon Meringue Ice Cream Pie