This pretty pie has it all—a graham cracker-pecan crust that's layered with vanilla ice cream and lemon curd and then frozen. Golden-brown meringue adds the finishing touch.—Dana Hinck, Pensacola, Florida
"My father loves lemon meringue pie and always wants one for his birthday," reports Susan Jones of Bradford, Ohio. "I rely on this recipe, which won first place at our county fair. It has a light flaky crust, refreshing lemon filling and soft meringue with pretty golden peaks."
A delicious and different dessert, this lemon pie is a part of all our family's special occasions. Typically, I prepare it the day before and refrigerate overnight. Still, its sunny yellow filling and creamy topping make me want to dive right in.
Here’s a tart and tangy, tiny-enough-for-two pie that’s proof good things still come in small packages! Sent in by Sherie Crane of Wichita, Kansas.
TIP: You can use a refrigerated prepared pie crust, but you won’t use it all for this recipe.
"Since our sons went off to college, I'm back to cooking for just the two of us," writes Kathy Zielicke from Fond du Lac, Wisconsin. "The recipe for these lemony treats is supposed to serve two. In Gary's case, it serves only one!"
I think of my grandmother every time I make this pie...it's a recipe she made often. Because of my husband's engineering job, we've lived in several states, and I've shared this recipe with lots of friends I've made over the years.