Lemon Meringue Pie

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This was not nearly as difficult as I thought it would be. A little bit time consuming? A little. It seemed like there were a lot of steps, but the filling turned out extremely smooth, sweet and just a little tangy. I should have read ahead in the recipe so I would know to put the meringue on while the filling was warm, but it wasn't too much of a problem, I just put it on warm and stirred occasionally while preparing the meringue.

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Great pie, tricky recipe. I have made this recipe four times now and the only way you will get your curd to set up is to cook the curd after you add your lemon juice. The recipe does not say to do this, however, after many failed attempts of this recipe, take my advice and continue to cook the curd for at least 5-8 more minutes. You will see the curd thicken up after a few minutes on medium heat whisking constantly. If you do this extra step you are sure to have one of the best lemon meringue pies you have ever tasted!!

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I made this pie for Mothers Day. I followed his instructions exactly, even though I read all the reviews. It turned out beautifully. I live at sea level. Having cooked for many years at 6800 feet above sea level that makes a difference in so many things. This recipe I followed, timing, amounts, everything. I did make one exception. We are partial to Italian meringue, so I chilled the filled pie crust and then added the Italian meringue later. It set perfectly and was a showstopper for our party for 20! I will make this again!

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Usually I don't make lemon meringue pie with cornstarch because I don't like the consistency, but this recipe is a winner! I would suggest you be very slow with tempering the egg yolks because that makes it turn out creamier. Also be dilligent in whisking the custard in the beginning or else you will end up with cornstarch clumps. I had some little ones, but it could have been much worse. I will be making this again!

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I tried this recipe and it turned out great but it does take a trick or to to get it to set. So What I did was made this one along with a boxed Lemon pudding for Meringue pie and no one could tell the difference. So I'll make this one but in a hurry I'll use the box just as fast.

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First this is a recipe I stick to when creating a luscious and flavorful Lemon pie. As most noted- the custard portion is difficult to master. According to a friend of mine, its a matter of using tepid water (luke warm verses starting with cold water. If anyone recalls which one it is to use in the recipe, that is the KEY to getting the custard to become firm after only five/seven mins of simmering it. I know the meringue can be catered to ones flair for zest so I like to add a pinch of almond oil and it becomes an island treat for summer desserts.

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This is an excellent recipe, but lacks details in how to thicken the filling properly. Look at the video on how to make the pie filling, note how translucent the filling gets. You have to let your filling simmer, while you stir, until the filling is nearly clear. It's not enough to stir until the filling starts to boil and to thicken. Let it simmer until it's nearly clear.I also let the filling continue to heat for several minutes after I added the lemon and butter. As long as you have SLOWLY tempered your egg yolks, this is not a problem. I give the flavor 5 stars, but the lack of detail on specifics in cooking = points off. However, it's rated "intermediate" and rightfully so. Cooking a custard really requires you to understand the look and feel of it.

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We loved the pie! The taste was great. I did find that it had a soft set and I would cook it longer and maybe add a little more cornstarch, but it is definatly worth making again. The flavor was fresh and so worth the tweek of the recipe.

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I made this pie for Easter dinner. Boy did I have problems. While cooking the lemon custard, it seemed easy enough and looked much like the video I followed. But like many others on here, it did not set up at all after I added the lemon juice. So after waiting 6 hours and still having lemon soup, I removed the meringue, poured the lemon soup back into the pan, and heated it while constantly stirring until it firmed up some more. Turned out perfectly! I just had to make more meringue, which was no issue at all. Tastes amazing!!! I gave it a 5 for taste alone!! I do think the instructions need re-worked though because the lemon custard needs to be put back on the heat again once the lemon juice is added.

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Lemon pie has always been my favorite and Meyer lemons makes it even better. I have used this recipe forever. I make the egg and vinegar crust and always roll it out on a bread wrapper opened up and dusted with flour