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Lemon Meringue Pie Recipe

Lemon Meringue Pie

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (54)

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Average Rating:

Total Reviews: 54

Showing 31-40 of 54

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  • on November 15, 2009

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    BEWARE! This is a very poorly written and formatted recipe and easy to get wrong. First of all, it needs to tell you to cook the lemon curd until it coats the back of a spoon, but shouldn't boil. If you don't, it won't set up properly and will be runny. It gets thick very fast, but still needs to be cooked for about 4-5 minutes until bubbles form around the inside of the pan (it's simmering.! The test if if it coats the back of the spoon. It also needs to be formatted better, separating the pie crust instructions from the lemon curd cooking instructions. There are much better recipes out there and I wish I had found them first!

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  • on November 10, 2009

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    FYI......CA...San Francisco Bay area...Silicon Valley...got the picture?

    6 pastry chefs each made two pies: Exact per Recipe vs. Exact BUT no lemon liquor. Had 100 pie eaters vote. Winner? Lemon Meringue Pie WITHOUT booze.

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  • on October 05, 2009

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    This receipe is very good and easy to make. However, the first bite had a strange taste to the lemon filing. It disappeared after the first bite, but I wonder what caused it.

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  • on October 02, 2009

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    I left out the limoncello and used my own pastry, but otherwise followed faithfully... It was spectacular and really pretty to boot!

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  • on July 05, 2009

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    I really wanted to make a pie for the 4th of July, and this was fantastic! I am definitely going to make it again!

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  • on June 26, 2009

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    Party in your mouth!!!
    I didnt use the lemoncino liquour but it came out sooooooo good!! This is a perfect summer pie. My husband "doesnt do pies" and he scarfed down his slice and went for seconds. I recommend to make this if people are coming over or take it to a bbq because we had wayy too much leftovers (its just two of us and a toddler
    Easy to make, very tarty and perfectly sweet the flavors dont overwhelm you they are harmonious and delicious.

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  • on May 18, 2009

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    Made this today for a family BBQ......it was a real HIT....the cust was so flakey and the lemon filling was the best....just the right amount of tartness....and not real sweet.....I will be making this many times over...the pie crust was easy to make and can be made the day before......I made the mistake of not measuring out the ingredients first.....which really made me nervous with the curd simmering on the stove.....so if I was to give one special note of advise....it would be......***pre-measure**....the ingredients before you start the lemon curd. This was diffently a 5 star hit...thank you Emeril

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  • on May 12, 2009

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    Recipe was poorly written, I rewrote for my files. I do not like the way this website is arranged, it was better before.

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  • on April 13, 2009

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    I made this for Easter and it was a big hit. As long as you have a good mixer, it's not too tough. My only caveat: I bought 3 lemons, thinking that would be enough for the juice (which it was, but I didn't realize the recipe called for 2 tablespoons of zest! I only got about 1 tablespoon out of those lemons, but the pie was still amazing...

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  • on February 09, 2009

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    Yummmmmm!! So tart and lemony..Definitely use fresh real lemons (not the bottles that say 100% real lemon juice I've tried both ways and there's no comparison.
    I've made this pie maybe 10 times now and everytime it's outrageously delicious!!

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