Lemon Meringue Pie

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This is an easy and delicious pie to make. I used all fresh ingredients, especially lemons for the juice and zest. Like a lot of people, I was worried about whether the filling would set, but my pie set up perfectly and I attribute it to following the recipe to the letter. In fact, I would recommend putting all the ingredients right next to you as you cook the filling. The boiling for one minute is a very important step. Make sure your bowl for whipping the egg whites is cold, as well as the whisk. (I used a hand-held mixer and it worked just fine. If you're really worried about the filling setting up, add just a tad more corn starch. I would also recommend watching the video to see how Alton makes the pie.

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Great pie! Alton hardly ever steers me wrong!

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This pie murdered a LOT of diets tonight. People LOVED it. My elderly friend from Kentucky tasted it and paused. She looked at me and said it was exactly how her mother and grandmother made it and she had been looking for over 50 years for this recipe. She told me later her brother died and went to heaven the first bite. Best compliment ever! All my older lady friends said this custard was PERFECT and creamy. Watch the video. It helped a lot. Let the cornstarch cook a little longer than directed before adding butter and lemon. Then after that let is cook a little longer than directed. The other reviews said do this and I did. Super RAD!!

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Tis recipe was quick and easy. the pie was a big hit with my family!

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Super easy and delicious!

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This was easy and vey Delicious!!!!!!!!!!

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Great Lemon Meringue Pie, I read the reviews and added an extra egg and followed extra cooking time others suggested. It is delicious!

I only have one question: The meringue has a very few tiny beads of moisture on top, once it was refrigerated. Any suggestions? I did put it in the refrigerator immediately as it came out of the oven.

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This is the best lemon meringue pie I ever had. The recipe does NOT need to be changed, you just have to make sure the consistency of your cornstarch/sugar/water mix is thick enough, then it will start boiling and then it needs to boil at least 1 full minute while whisking, I gave it 2 mins to be safe. Then when you temper in your egg into it, bring that back up to boiling and I let that boil for 2 minutes just to be safe. Curd was very thick and it was delicious.

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1. boil water, starch, sugar, and salt 3 mins before tempering egg yolks in.
2. Whisk egg yolks until very smooth in the separate bowl and do temper them in slowly whisking the whole time to prevent curdling.
3. Simmer on a low boil another 5 mins before adding butter and lemon juice.
4. Whisk in lemon juice and butter, use rubber or silicone spatula to keep stirring while it simmers a final 3-5 mins until thick and translucent.
5. This will not be the thickness it will end up so don't worry but it should be like pudding that hasn't completely set in fridge yet.
6. Be sure to add your meringue to pie while filling is still hot to prevent weeping.
7. let it sit at room temp for one hour, then in fridge (no plastic wrap or it will trap moisture in but domed aluminum foil cover with hold to release moisture ok for 4 hours and it will set completely.

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After you temper your eggs and join the egg yolks with the rest of the corn starch mixure, make sure you bring the mixture back up to a boil and let it boil for a full minute! Even after you add the butter, lemon juice and zest, if it looks too liquidy, put it all back in your saucepan and heat until it boils once again. I had already baked the meringue & had let it cool and mine didn't set the 1st time. So I actually poured the curd out of the pie, boiled it and put it back into the pie. It is now set and cooling on a rack.