9 Reviews of Lemon Meringue Pie

From: nranger7

On Mar 14, 2006

My fiance brought home some fresh lemons and hinted that he wanted a lemon meringue pie. This was my first time making any kind of meringue pie. I was nervous, but it turned out great!!! Yahoo!! I did have a problem getting the lemon zest. I've never grated lemon zest before. My grater just didn't work, so I scraped it with a knife. That wasn't fun and I got some big chunks of zest in the pie...oops. I also learned that in the future I should use the whisk attachment on the mixer rather than whisk by hand! My hand was tired! I added a little vanilla to the meringue and had no pie weights, but other than that I followed the recipe exactly. I personally don't like fruit pies so I haven't tried it, but my fiance says it's wonderful and that it has the perfect amount of tartness. Awesome!

From: Chef Kate

On May 11, 2005

Absolutely delightful! Just the right balance between sweet and tart. Directions are spot on--filling thickened beautifully, no lumps. I used my usual tart shell(butter pastry), your filling, meringue --it was perfect. Thanks from the birthday boy and all the guests.

From: Polly1116

On Sep 4, 2008

Excellent pie...just enough tartness and the meringue was perfect. I used skim milk and it came out perfect. Thanks for sharing!!

From: delnz99

On May 21, 2006

My first attempt at Lemon Meringue Pie, which used to be my favourite dessert as a child, and it was a total SUCCESS! I made my own pie shell using the recipe out of my Edmond's cookbook & blind baked using dry rice. I was worried I hadn't beaten the egg whites enough but the meringue topping was perfect. The lemon filling tasted just right for me! Yay! The whole family loved it! I plan to make this again & often. Thanks Evelyn

From: Kim~In~Canada

On May 17, 2007

Really good meringue. I used it for banana pie too and it was great.

From: KK - Chef #426156

On Jun 16, 2008

This is a delicious pie. I made a graham cracker crust instead of a regular pie crust, and was out of milk, so I upped the water to 1 1/4 cups and used 1/4 cup of heavy cream. This was a birthday pie for my 78 year old mother, and she was wow'd by the perfect lemon taste. It was also beautiful. Thanks for a great recipe.

From: Chef #337862

On Aug 16, 2007

I've made this several times and the compliments always flow. I like to drizzle a simple raspberry sauce over each serving. I thought I'd try a white chocolate drizzle around the plate next time.

From: CountryLady

On Nov 5, 2006

Absolutely delicious & just tart enough to make your tongue tingle! The directions were well written & easy to follow. Another winner - thanx Ev!

From: ColCadsMom

On Jun 25, 2007

You are right, this is a true classic! The addition of the lemon zest is what sets this apart from any other lemon pie I've ever made. It was a little more tart than my family prefers, but I think next time I might cut back on the juice...I won't be leaving out the zest! As a matter of fact, this will be my base recipe from now on for any fruit and meringue dessert I make...because the filling and topping were so simple, and so perfect! Thanks once again Evelyn! Made for ZWT3.