Reviews & Comments

This recipe is incorrect and should be edited, very embarrassing to show up at the party with a soft runny pie. Instruction # 5 says "Boil and stir 2 minutes: remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.... The problem is instruction # 5 should instruct you to add the additional ingredients ( lemon peel, and lemon juice, food color ) before removing from heat and stir to thicken. Please check other recipes and Youtube videos to avoid a situation with your lovely, planned out, pie. Thank you Betty for teaching me once again to double check any information on the internet, well done Bettty Crocker another $10 and 3.5 hours well spent,, NOT... let alone the expectations of making the perfect Lemon Merinngue pie...

This pie is absolutely delicious! However, my meringue shrunk up even though I was careful to make sure it touched the crust all around. Also, I don't understand why my filling became "watery". Flavor is outstanding!!!!!

this is an excellent recipe. I have been making it for years, to excellent reviews! I mix the sugar and corn starch first before adding any liquids. The only change I make is to reduce the lemon juice to 1/4 cup.

I love this pie! My mother made it every year for the Thanksgiving and Christmas but instead of meringue she made whipped cream. In her tradition, I top mine with whipped cream as well. It is so easy to make. Try making it the night before to allow enough time to set. If there isn't enough cooling time, opt to allow your guests to top their own pie with the amount of whipped cream desired. For folks who are lactose intolerant, opt for the pie sans whipped cream. Whipped Cream: 1 pint whipped cream (heavy cream if desired) sugar to taste Whip cream and add sugar to your preferred sweetness.