Lemon Meringue Pie with Graham Crust

Bought a ready made crust. The filling barely filled the crust halfway but I figured that the meringue would compensate since other reviews complained that it was too much. It did the job and looked lovely. The meringue was perfect but the filling was way too sweet and for some reason it broke down a little in the baking. Sorry but it takes too many fixes for me to use this recipe again.

• snoogerbot

• Vancouver WA

• 3/15/2019

Made this 1st time and took some advice from other reviewers. I did use ground graham crackers instead, cut the butter to about 2/3 and turned out well. For the filling, definitely agree on the doubling, but way too much sugar for me and most of the guests. I would have cut it almost 1/2 but not sure what that would do to the consistency. The meringue, followed recipe with 6 whites and I love lots of meringue, worked perfectly, just make sure you beat it long enough.

• share10

• Atlanta

• 4/17/2017

This is a great lemon pie and the filling is fairly foolproof. I strain the filling before adding it to the crust. I also double the filling recipe, one is just not deep enough for my liking. Super easy and really fast. If you need a quick last minute dessert, use a store bought crust. That way this can be whipped in an hours time.

• Jules555

• Los Angeles

• 5/27/2013

Update of prior review: I've made it twice, both times the crust baked perfectly and the filling and meringue were just as described. I grew up on fabulous lemon pies and this one meets the standard. Only thing I will do differently next time is sift the graham flour. My flour source for the last pie was a little gritty.

• joycemck

• San Francisco, CA

• 9/22/2011

Haven't eaten it yet, but the crust worked perfectly (maybe oven temp was off?) as did all of the other elements. I would change the number of egg whites for the meringue from 6 to 4.

• joycemck

• SAN FRANCISCO, CA

• 6/12/2011

The pie was very good but the butter in the crust could be cut to just 1/2 stick and I would add 2 tablespoons of sugar to the egg whites in the last minute of beating as they were not very shiney. Loved the berries.

• Anonymous

• Calgary, Alberta, Canada

• 4/11/2011

Too much butter. Ten minutes in the oven, and the crust has sagged and melted into the middle of the pie pan. I pulled it out, added graham flour, reformed, used pie weights and hopefully it will work. (The pie is cooling as I type). I'm not convinced there is anything special about this recipe. There is no obvious attempt to recreate this classic pie. The flavor is good, but not modern enough for me.

• lajOie2

• Fremont, CA

• 4/6/2011

I made the recipe as written except that I strained the filling mixture after cooking and then added the lemon zest. Fantastic, bright and tart lemon flavor in the filling. The crust is a little thick, so it's almost like a lemon bar with a meringue topping. If you want it to be more delicate maybe use 2T less of the crust mixture?

• Anonymous

• Seattle

• 4/2/2011

My biggest challenge was finding the graham flour. Then I read that graham flour is simply whole wheat pastry flour (nothing to do with graham crackers)! Who knew? Found it on Amazon. My husband loves anything lemon so I’ve tried other lemon meringue pie recipes and this one’s definitely the winner! Be sure to let it boil and thicken for a minute, it will be runny if you remove too soon.

• Rita

• San Clemente, CA

• 1/22/2023