Lemon Meringue Pie

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Well this was my first time at baking a Lemon pie, I so wanted one, After I took it out of the oven, (it sure was perty and after it cooled, I haqd to have a slice,, The only thing is I need a straw. What happen?? Maybe I will try it again??

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Blessed with many many lemons on our tree I searched for lemon recipes. Wonderful lemon flavor! Sets perfectly. I even forgot to add the butter until after I had poured the filling into the pie crust and it still set. (I just mixed the butter in as well as I could without disturbing the pie crust. Learning from the videos made it easy. I'll be making this often.

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Wow! I have never made lemon pie before from scratch... But I have a lemon tree on my patio so I thought I would try. I followed the directions and the pie came out GREAT! Making the crust in the plastic bag was super fun...

I have read the ealier reviews and I think I know what went wrong... The corn starch mixture needs to be very thick and after the temper it needs to be mixed again over the heat prior to adding the lemon juice, rhine and butter.

I have more lemons on my tree... so I think I will make my mom one too!

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For everyone who said they ended up with lemon sauce... I have been making this pie recipe for years. The very first time I made it, I had the same problem. The fix is easy. Make sure you boil the water, sugar, cornstarch for a full minute. After you have tempered the egg yolks and returned them to the saucepan, bring the mixture to a boil and then boil for a full minute. I promise you will have perfect lemon curd each and every time. This is by far the best lemon meringue pie I have ever tried.

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Terribly flawed recipe! I wish I had read the reviews before I wasted my time on this pie. As others have said; the filling is just sauce. If you are smart enough to read these negative reviews first; you will save yourself time and aggravation.There are obviously some errors in this recipe and Food Network should either correct them or remove this recipe!

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I followed the recipe to the very letter. Every single step was carefully time and every detail scrutinized. This was for a Thanksgiving dinner, so I was SUPER careful. Made the pie, meringue looked like a professional chef had done the work. However, the next morning, my lemon filling STILL had not set. Tossed the whole thing into the garbage and ended up with a store-bought pie. VERY disappointing!

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This is was only recipe that didn't work for Thanksgiving. I second the Lemon Meringue Sauce title.....so disapointing after a long day of cooking. :(

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I do not know what other people are doing. The recipe is excellent.

I used extra large eggs at room temperature. I followed the directions exactly and used the exact amount of ingredients as specified in the recipe. Please remember that with boiling, you should not be able to stir out the bubbles so the mixture will be quite thick when it starts to boil. This may be part of peoples' problems. I found the mixture made a squeaking sound during the last of the boiling. Also in regards to the reviewer who complained about not knowing what is a whisk-full. It does not matter the amount in each whisk, what matters is that at the end, at least half of the corn starch mixture has been mixed into the egg yolks, to temper them.

Formerly, I used a recipe which required a double boiler. This is much easier and the quality is the same.

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Disastrous. I don't know which was worse -- the filling, or my complete inability to read the reviews before attempting to make this pie. Like many others have said, the filling is nothing more than a sauce. We are calling this "Lemon Meringue Sauce" and serving it atop chocolate cake.

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My husband's favorite pie-just finished making this morning for his birthday today-very very disappointed-is not setting up-was fine until I added the lemon juice-it got soupy and stayed that way