Food Network
Home> Recipes> Baking> Pies and Tarts>
Lemon Meringue Pie Recipe

Lemon Meringue Pie

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (218)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 218

Showing 51-60 of 218

Sort by:

Newest

  • on May 02, 2011

    Flag

    Thank you Paula i will be making this pie lemon and lime all the time,I made this pie Sunday for dinner and it was gone the same night,Iwas ask when i was goning to make the two.Thank you again,was easy for my artheritis hand,you are a BLESSING

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 21, 2011

    Flag

    I was very disappointed with this recipe. My crust was beautiful and flaky, the meringue was the best I've ever made; but the filling never set up. It was runny and a very unappealing color. My husband didn't like the condensed milk flavor either. I ending up throwing it away instead and making another pie using my old tried and true recipe. Sorry, Paula, this one's not your better stuff!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 19, 2011

    Flag

    This pie tastes amazing! The second time I made it, I put the amount of lemon juice it asks for, but I used 4 eggs. I also pre-cooked the filling in a pot on the stovetop until it came to a boil and then precooked it in the oven for about 20 mins before adding the meringue and cooking it for another 12 mins. This way it set very nicely. I also added vanilla sugar to the meringue and this gave it a great taste!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 06, 2011

    Flag

    This pie was great. Don't know why anybody would have a problem with it. Extra easy and yummy. I did use 4 egg yolks and 3/4 cup of lemon juice and pre-cooked for 10 mins. My sons favorite pie used to be pecan but says this might be his new favorite.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 04, 2011

    Flag

    EASY, QUICK, AND DELICIOUS. THERE WAS NO LEFT OVERS.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 29, 2011

    Flag

    I agreed. This is Key Lime pie using lemon flavor, although very good recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 26, 2011

    Flag

    Easy and very very good, reminded me of a comfort food, I had as a child 49 years ago, could use a little more merigune, just for my taste, try it you'll love it

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 20, 2011

    Flag

    This is not Lemon Meringue Pie, y'all. It's a key lime pie made with lemon juice. Lemon Meringue pie is made with water, egg yolks and usually cornstarch or flour as the thickening agent. It is a totally non-dairy pie. This is a good recipe, but not a true lemon meringue pie, I have always known this as lemon icebox pie.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 16, 2011

    Flag

    Made exactly to recipe, but filling never set. When pie was cut, the filling was runny.....but it tasted good!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 08, 2011

    Flag

    Super yummy! Easy to make. Made homemade graham cracker crust that I used as a base in mini ramequin dishes. Also, baked the egg whites instead of torching. They went flat when I took the tarts out, but sill had great texture. In addition, the lemon part was perfectly sweet and lemony. This recipe is a keeper. =

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 10 11 ... 22 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.