By Andrea on May 15, 2002
Photo by CandyTX
Photo by CandyTX
"For the best pie, be sure to remove filling from the heat before you stir in the lemon juice and butter and spread the meringue while the filling is hot! Be sure to add 3 to 6 hours for cooling."
Serving Size: 1 (152 g)
Servings Per Recipe: 8
"My mother-in-law passed away this past April. She always made a Lemon Meringue pie for my father-in-law's birthday. I took on the challenge of trying to make a pie for his birthday this week. He LOVED it! He is very picky, usually, and he wouldn't lie just to make me feel good. It was an easy to follow recipe for me ( a cake person). Thank you very much!!!!!"
"I'm in the middle of making my fourth one....in two weeks. I followed directions exactly and it was delicious. I have since taken to adding a little less sugar, a little more lemon zest and juice and using half milk and half water for the liquid. I don't generally make pies. Meringue pies scared the beejeezus out of me and this recipe makes me look like a pro every time. Thank you so much for a great recipe."
"This pie is SOOOOOO Good!!! I love lemon and this really hit the spot. After reading some of the reviews I decided to add a little more zest than called for. I didn't measure it out but I put in the zest of three lemons. The only other thing I did differently was I used my own tried and true meringue recipe (which is actually almost the same as the one in this recipe). This is definitely a keeper, look no further for the perfect Lemon Meringue Pie!"
"I'd only ever made one Lemon Meringue Pie before today and I wasn't impressed with the recipe I had. But I found this recipe this morning and decided to give it a go; it is AWESOME! I didn't have a whole lemon to use so I couldn't add any peel. It's not quite as lemony as it will be next time but it's still got great flavor. This is the recipe I will use from now on- thanks for posting!"
"Perfectly delicious lemon meringue pie! I used milk instead of water (though believe it would be good either way) for just the right combination of creamy, sweet, and tart. Thanks for sharing the recipe!"
"Yeahhhhhh FANTASTIC! Easy to make and easy to follow instructions! I threw 3 lemons in the grater and used this instead of lemon juice and peels. Just had to pick out the seeds but wow was it tangy! Thanks so much!"
"Even after doubling both the lemon juce and the zest, this pie just wasn't lemon-y enough for me. It was very easy to make, though, so the method is a keeper -- just have to get more lemon flavor in there."
"Great recipe, so delicious! Really does help to have everything measured out and ready to go. I like it pretty tart so added a bit more fresh lemon juice to the mix."
"I started this recipe this morning at 9 am and just took the beautiful finished pie out of the oven at 10:30. The 1.5 hours included inactive time of chilling the mixing bowl, etc. I followed the recipe except used all cornstarch in place of the flour, and used fresh key lime juice from our trees. The cooked pie mixture tasted great! Can't wait to try the whole thing."
"First time I ever made lemon meringue pie: made at special request of co-worker. Took longer than expected but well worth it...FANTASTIC taste. Looks like magazine picture in the pie plate. Did not read recipe closely and combined all meringue ingredients at once before beating, still worked."
"This is excellent and sooooo easy. I've never made lemon pie, although I've made countless chocolate and coconut meringue pies. This is wonderful. It was perfect prepared exactly by the recipe. Thanks for sharing it!"
"This was by far the best Lemon Merangue Pie I have ever made. I am always a bit dubious about the setting of the filling and this pie held together beautifully. The addition of the extra lemon juice added a zing that you cannot get in a store bought one. Of course the true test of this pie was the enjoyment of eating it by the family, and it passed with flying colors. 10/10. I would recommend it to anyone, even a beginner at cooking. Well done."
"This is SERIOUSLY the BEST Lemon Meringue Pie ever! I used lemon extract instead of the shredded lemon rind and it came out perfectly. I never really cared for this pie, but after I made it myself, I have changed my mind. If you follow the recipe exactly, you will have an amazing pie, no doubt about it!"
"Fabulous and super easy. One thing I will advise is having all your ingredients ready because the process goes really quick!!! Thank you so much, Andrea!!!!!!!!!!!!!"
"My first time making lemon meringue pie. It turned out fabulous. All except my meringue shrunk a little as I didn't have it sealed over the crust far enough - lesson learned! This was the perfect blend of sweet and tart! It was lovely!"
"The flavour on this pie is amazing - i made it for my boyfriend, who says it is his favourite dessert - he later called a grocery lemon pie "wallpaper paste." I always cook it a little longer to be sure it won't be runny, and i have successfully substituted cornstarch for all the flour, to accomodate a food allergy. Excellent!"
"The filling was delicious!!! I wanted to avoid the calories of a pie crust so I cooked the pie in 8 separate glass dishes in the oven. I worked out great and the pie was already divided up into 8 servings for our guests!"
"THE BEST! Made this and it was a big hit! My husband raved whilebeating each peace. I follow recipe exactly, will definitely save it an d make it again."
"YUMMMM!! This is so good! I like a tart pie so I used approx. 1/2 cup fresh lemon juice (I don't like the flavor of bottled lemon juice). It turned out wonderfully."
"And I forgot to mention from my previous review that I added another egg white to make a taller meringue topping! Worked beautifully =)"