Lemon Meringue Pie

For easy slicing, dip a knife in warm water and let the excess water drip off before cutting a slice of pie. Do this before cutting each slice.
Average Customer Rating:
4.5 out of 5
4.5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Lemon Meringue Pie
Review 1 for Lemon Meringue Pie
5 out of 5
5 out of 5
LIfeSavoured
,Redondo Beach
,CA
February 3, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Well worth the effort!
February 3, 2012
The curd is not the cornstarch based filling you most find but a custard-like, rich base that goes perfectly with the airy meringue. I like my pie tart, so I reduced the sugar in the curd to about 1/3 c., and used only 6 tbsp. of butter. The curd was really smooth, so I skipped the chinois, stirred it while it cooled, and poured directly into the shell – still perfect. For the meringue, I threw in the extra egg white and used all 5 (you use 5 yolks in the curd) and it gave the pie a nice bit of extra height. I also cut the sugar in the meringue to 1/4 c., but will use less next time - but I like my pie less sweet. Great lower carb, lower sugar dessert (est. 10g in 1/8 of the crust) with less than 1 c. of sugar (less than 3/4 c. with my reductions). Already getting requests to make it again!!!
Pros: Yield, Healthy, Appearance, Adaptable, Impressive, Will Make Again, lower sugar, lower carb
Cons: Lengthy
Review 2 for Lemon Meringue Pie
4 out of 5
4 out of 5
DessertLover
NY
May 14, 2010
Would You Recommend? Yes
+1point
3of 5found this review helpful.
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Not for beginners
May 14, 2010
If your looking for a lemon meringue recipe- this is perfect. I made this for easter and it tasted excellent, everyone loved it. However I don't think I'll ever make it again, I've only started baking from scratch recently, and I found that this recipe was a bit complicated, and it takes a very long time to make. Also- I wish it had said to reserve the egg whites when separating them to make the lemon filling since you will need them later for the meringue- i was rushing and wound up throwing out all of the whites- only to realize i needed them in the next step- maybe i should have read ahead- but i feel they should revise that for us beginners. I also had a difficult time getting the meringue to peak nicely, I'm sure if you know what your doing, this recipe is probably a cinch. Overall it tasted great.