Creamy Lemon Meringue Pie

“I have been craving a lemon meringue pie for a while.This hit the spot!I followed a reviewers advice and baked the filling first before adding the meringue.Thick and rich!Thank you!”

“This is a great recipe. I prefere it to the ‘real thing’. The first time I made this, the filling was waaay too runny. The second time I made it, I used freshly squeezed lemon juice and it came up a real treat. I have since made it a few times, and it is one of my favorite desserts. It works really well with a biscuit crust.”

“The pie was deffinately creamy, the the taste of lemon went very well with the condensed milk. My only problem was that the actual lemon part below the merengue turned out more like a thickened pudding (a little runny). Next time I’ll try cooking/cooling the inside then adding the merengue and browning it for a shorter period at a higher temperature?”

“This is my husband’s favorite as well.His mother made this for years.I made it for Easter dinner using fresh lemon juice and a generous amount of fresh lemon zest.The crust was a gluten free cookie crust.Thanks very much for posting.”

“I was craving lemon meringue pie but didn’t have any fresh lemons and was too lazy to do the real thing. I don’t usually like using condensed milk but somehow the reconstituted lemon and condensed milk managed to negate that “fake” taste. I will definitely use this recipe the next time I’m craving a quick lemon meringue pie. Thanks!”