Lemon Meringue Pie

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I don't understand why people give 4 or 5 stars when they needed to make so many changes for it to be successful? First, the lemon curd never thickened. I restarted the process 3 times, and no matter how briefly or how long I cooked the filling, it was never thick enough to carry "whiskfuls" into the yolks. I also had trouble with the meringue, I didn't realize how loose it needs to be to get pretty, swirly peaks. Also, the flavor of the meringue was a little bland.

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This is a review as an answer for those who ended up with soupy filling. I went in the first time, confident that it wouldn't happen to me, since I am very familiar with stirred custards, and I got. . . lemon soup. So I did a little research. Turns out timing is key. You can't overcook the filling or it will break down. To get it to work, I stopped cooking the sugar/water/cornstarch mixture as soon as it formed a gel(thickened, this happens all at once and removed it from the burner completely. I also set the timer for one minute the second that the egg yolk mixture went back on the heat and again removed it completely from the burner as soon as the timer went off. The result was perfectly set, beautiful, and delicious.

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I watched the video, followed the recipe and technique to the letter, and it's crap. I used to swear by A.B. recipes, and this is the second spectacular failure. I'm a pretty competent cook/baker. This isn't my first from-scratch custard. I ran the video along side, step by step, as I made it to make sure I did it right and was feeling pretty confident. Until you add the lemon juice - then it all just falls apart.

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Perfect desert. My whole family just loved this, definitely doing again.

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Baked to perfection. Delicious zesty flavor. Mile high meringue. Will become a family favorite!

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I made this pie for a special birthday dessert and also ended up with a soupy mess. If the recipe has issues, why the 5 star ratings? I understand the recipe may have been entered incorrectly. If that is the case, seriously can you make a correction? Why leave it to the readers who enjoy using the recipes find out after spending time and money to discover the errors. I enjoy this site and the wonderful chefs..., this though was quite disappointing. I will from now on take the time to rate recipes more often and read through the ratings to confirm valid ratings.

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First of all,I am an accomplished cook and baker! I am sure this is a wonderful pie if you cook it long enough. I use ratings on Food Network's site to find recipes along with reading thru the recipe. Well, I really should have read the reviews! I just wonder why people rate a recipe 5 stars after they change ingredients and methods! This recipe is flawed! If you have to boil longer than a minute stated in the recipe and then boil after you add the lemon juice and butter, then the recipe is WRONG! I watched the videos, read the recipe, and I know what boiling means!!! This was a soupy mess and tasted metallic! I love very tart lemon pie, so that isn't the issue! This recipe just isn't what I expect from Alton and please people stop rating recipes if you don't follow them to the letter!!! PLEASE!

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Great pie! I read the reviews, and then viewed the videos. I adjusted the way I baked the pie. After I did all the prep and made the lemon curd. I baked it in the oven for 12 minutes then I added the meringue and baked until golden brown.

Everyone loved it! It was the hit of the party. Yeah pie.

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I wish I watched the video of this recipe before making the pie. Like so many other reviewers, my filling did not even approach pudding consistancy - like lemon soup. But it was delicious!! I thought the meringue would be the hardest thing to do, but it turned out to be quite easy and yummy. So I'm going to make it again and this time, cook the filling until it becomes very thick. It's gonna be awesome !

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I have tried this pie many times. My filling was soupy. But, after watching Altons video, i know what i had been doing wrong. Finally , perfection at its best. { I was not cooking the filling long enough. I would take the filling off the heat right when it started to come to a boil instead of cooking a minute longer when the filling came to a boil} YUMMY GOOD.