Comments on: LEMON ICEBOX PIE

By: Blue Jean Gourmet

Blue Jean Gourmet — Thu, 21 Jun 2012 16:36:56 +0000

hi JJ–I’m sorry to hear about this! No, it has not happened to me, nor have I heard about this problem from other blog commenters. My best guess is that the lemon mixture was not fully incorporated when poured into the pie crust. Perhaps it might be worth it to mix a bit of cornstarch into the lemon juice next time, just to be safe?

By: JJ

JJ — Sun, 17 Jun 2012 20:04:19 +0000

Just finished letting my pie cool on the counter and could see liquid below the meringue – I was able to tilt the pan over the sink and pour most of it off before putting it in the fridge. It does look absolutely gorgeous and I’m hoping it’s good later. I followed the instructions and measurements exactly. Has this happened before?

By: Blue Jean Gourmet

Blue Jean Gourmet — Tue, 10 Apr 2012 22:20:57 +0000

jude jam–glad to hear it worked out well for you!

paige–wouldn’t have thought of Ritz in the crust, but that makes perfect sense.

Gail-I’m so glad you made this, and it makes me happy to know that it was so well received at your potluck.

Tlynne–what a great idea to serve it at Easter! thank you for the kind words.

By: Tlynne

Tlynne — Fri, 06 Apr 2012 13:18:05 +0000

I made this last weekend…so easy, so delicious and I am making it for Easter weekend again. I rarely remake recipes just because I prefer to try new recipes every time, but I will be keeping this recipe to reuse!

By: Gail

Gail — Mon, 13 Feb 2012 17:26:58 +0000

I made this Lemon Ice-Box pie yesterday for our monthly church potluck and it turned out exactly like the above picture. Needless to say, it was the first dessert to go; everybody dearly loved it. I will make it again and again. I thought the meringue might stick to the pan and look bad but I was careful to not shove the meringue all the way to the edge of the pan. It was beautiful and served a lot of people. The pecans in the crust absolutely made this pie sooooo good.

By: paige

paige — Fri, 27 Jan 2012 00:58:50 +0000

Love this… my go to dessert. Will say Ritz rock the crust. The salt sings to the sugar in the Condensed milk… Just sayn’ THX!

By: jude jam

jude jam — Sun, 25 Dec 2011 13:45:45 +0000

i made this today after studying a long time on it. it came out perfect. i did not have cream of tartar, so i did not use it. still the merengue came up high. do you only take it out of the pan before serving?
thanks for an easy and delish looking recipe.
Merry Xmas to you all

By: Blue Jean Gourmet

Blue Jean Gourmet — Wed, 14 Dec 2011 17:08:09 +0000

Deanna–you don’t know how glad I am to hear this! thank YOU.

Ann S–I hope your husband enjoys the pie. Let me know how it goes.

M.M.–I did not pre-cook the lemon filling. Since I had a large amount of meringue, the timing worked for me. Also, the oven is not as hot as it often is when browning meringue for a shorter amount of time.

By: m.m.

m.m. — Mon, 12 Dec 2011 13:35:49 +0000

Should the lemon filling on the crust be cooked for a while in oven prior to topping with meringue? I am concerned that the 20-25 minutes of baking with the meringue will be a bit too long for meringue. Usually meringues bake for about 10 minutes. Any tips on this.

By: Ann S

Ann S — Sun, 11 Dec 2011 15:51:10 +0000

Lemon Meringue is my husband’s favorite, so this is a “must try” this week for me. It looks delicious! I’ve never made a pie in a springform pan, but keeping my fingers crossed