Lemon Meringue Pie

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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!

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The pie was very good, but I like lots and lots of meringue on these types of pies, so I was a little disappointed in that.

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Just like alot of others said happened to me. The cornstarch, sugar and water was as thick as paste, but when I added the eggs and lemon juice it turned into a runny mess.

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With some reservations, I made this pie. After reading the reviews I was worried about it being too runny.

Not the case. Just cook the filling at least 3 minutes the first time, and after adding the eggs back in another three minutes. I also kept the heat on low while stirring in the lemon and butter.

This pie was perfect - the girls in the office are still raving about it this morning!

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I would have loved to give this recipe a perfect "5". It was absolutely delicious----the perfect ratio of tart/sweet flavor. Also very easy. However, I too had the firmness problem. I boiled the pudding longer, as suggested both before & after the addition of lemon. While it was pretty firm, it could have been a little more solid. I have seen chef's put meringue under the broiler instead of in the oven, & I'm wondering if that's the reason. In any event, it still was delish! Thanks Alton!

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I love citrus based pies and desserts, and, although AB promised a great stick together pie....mine didn't fair so well in that catagory. The taste was well....lemon-ey, and the custard separated from the meringue. Although the taste of the over-all pie was quite good (as one could expect from Alton I was kind of disappointed it separated; the custard set fine; although a little on the soft side, it never oozed, it kept its shape faily well, and thus acceptable. I will definatley make this again and maybe get it to stick together the second or third time around. It's nice to find recipes made the old fashioned way.

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That Alton Brown is a Genius! This Pie has a quality that makes your knees buckle. Everyone is calling it my pie recipe. I haven?t told them any different yet. .

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Having made Lemon Meringue Pie many times, I new the initial mixture was too runny to set, but I did it anyway (who am I to question AB?. But, alas, it was soup.

Now, it tasted GREAT, and we ate it anyway!

But for future preps, you can't really time just when the cornstarch is going to do it's job - you also need to know when it's actually boiling.

DO NOT, however, add more cornstarch. 1/3 cup is plenty.

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This was a tough one to get right! I made this twice (the first time during the marathon! and the first time it came out pretty runny, but it was about 45 minutes after it came out of the oven, so it was pretty warm, but really yummy! I used a pre-made crust for this one..

The second time I let it cool overnight, till the very middle was really cold and then sliced it and it came out perfect! it stayed together and was very tasty.I also cooked each step for about 3 minutes, to the consistency of very thick glue.

And if you make the crust at home, DEFINITELY do it the way Alton did (with the plastic bag and 2 tins and all, he has it down!

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After coming across Brian's reviews I decided to try this recipe. It was great.I would recomend this recipe to anyone just remember to read Brian's review dated 1/8/05 and your pie will come out right.