Lemon Meringue Pie

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i loved it, it was so easy to understand

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I had a little difficulty getting the lemon filling thick enough, but the taste was awsome! I would totally make this again!

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Well, I have to say I was a little disappointed. Usually Alton is right-on, but even though my filling seemed almost too thick when I put it in the crust, it was very runny after browning the meringue. Even after staying in the fridge all night, it still did not set up properly. The flavor wasn't quite right either. I've made many lemon pies and think I will stick with my old recipe.

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the amount of effort involved is tremendous, and getting the pie filling to set correctly takes work. Try this recipe, but don't expect the first try to work out perfect. (My first try made excellent lemon meringue soup.

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I've made this several times with different results.

The first and third times came out great.

The second time was practically soup but I was trying to make 3 other pies at the same time which I attribute to the poor results.

The fourth was pretty good as well. This time I replaced the lemon juice with fresh squeezed orange juice. Very good. Next time I'm thinking half lemon and half lime.

I haven't tried cooking the cornstarch mixture longer but will next time. This recipe is a bit unforgiving so, be sure to give it the time and care it needs.

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I made two pies for Christmas and am proud to show them off.

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This was the first attempt for me at lemon meringue pie. I added a 1/4 cup more lemon juice. Made this even better. As far as these runny custard results, just cook the lemon custard mixture a little longer to remove the extra water that will result in the runniness. Even if the pie is runny it still is wonderful.

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My pie -did- set up fine.. . but it was WAY too tart, no one would eat it. The meringue didn't turn out right either, it looked beautiful, but tasted awful. I followed the directions, so I'm not sure what I did wrong there. I don't know if I'll try this one or another recipe next time. sorry Alton, I think you're great, but this one just didn't work well for me.

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Again, like so many others, I had a watery, runny mess on my hands. The mixture was thick when it went in, but coming out was a different story. Me thinks one less egg should do the trick, and no extra liquid (use more zest for more lemon flavor. Sorry, Alton.

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This is absolutely one of the best Recipes I have come across in quite some time. For those afraid of ending up with a runny pie don't be afraid to cook a little longer then instructed time in the second simmer. Just remember to keep stirring and not burn the bottom. Alton you the man!