Lemon Meringue Pie
This pie is so good that you'll want to eat it right away, and that's a good idea--the delicate meringue will start to collapse after about a day.
Recipe by Cooking Light April 1999
This pie is so good that you'll want to eat it right away, and that's a good idea--the delicate meringue will start to collapse after about a day.
This was delicious! We brought it to a friend's house for a potluck and everyone was raving about how good it was. One person said it tasted just like his grandma's recipe. This is definitely a keeper!
Easy to make and deliciously light ... every time i make this it gets better and better
My family loves this lemon meringue pie. We make it every year for Thanksgiving. Unlike most lemon meringue pies, the lemon filling isn't just a lemon gelatin -- it's creamy and full of fresh lemon flavor. I usually use a pre-made graham cracker crust to save time.