20 Reviews of Lemon Meringue Pie

From: indigocooks

On Aug 11, 2004

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!

From: Tom&Candy

On Jun 7, 2006

Another one my mom used to make all the time... I make it now too... I've been known to increase the lemon a little bit... I like it really tart

From: Chef #495579

On Mar 11, 2008

One of the best lemon meringue pies I have ever tasted. Thank you for sharing. I used the never fail pie crust from this website and my daughter and I had a little family time while we made this.

From: Luvin' Texas

On Apr 28, 2008

My first attempt at making Lemon Meringue Pie, DH requested it for his birthday. He has other favorites, but he knows I love Lemon Meringue, wasn't that sweet of him. Only ever had the store bought type of pudding filling so this was a treat. Also a little out of my comfort zone on making pies from stratch, cakes are my speciality. I would have liked for it to set up a little better, but it sure did turn out pretty. I was very pleased with my meringue. Will make again and follow some of the other reviewers suggestions on the subistution of the cornstarch for flour. I would possibly cut back on the sugar, too.

From: JenniferB

On Dec 28, 2002

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!

From: BakinBaby

On Aug 3, 2005

This is great recipe. I increase the lemon zest to 2-3 tsp. and always use fresh lemon juice. We like a very tart pie at our house. Thanks for sharing.

From: Leahcooks

On Nov 3, 2008

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!

From: Chef #454174

On Jan 4, 2008

Very good, easy recipe, but I thought that the filling was a little too sweet. I would cut down the amount of sugar to perhaps 1 cup and also, replace all the flour with cornstarch, to make the filling more viscous.

From: Chef #585258

On Sep 21, 2007

Lemon meringue is my favorite pie, and this is a wonderful recipe. Because of some of the other reviews, I did add an extra tsp of cornstarch and an extra tbl of fresh lemon juice (that made for a very tart filling, just the way we like it). Thanks Andrea, this one is a keeper.

From: lucy k.

On Jan 25, 2004

The filling was full of flavour --very tangy. Problem was, it was runny. I'm not sure if adding more corn starch next time would help. The meringue browned beautifully. I would add an extra egg white next time for higher meringue. Thanks for the recipe.