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Lemon Meringue Pie Recipe

Lemon Meringue Pie

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (383)

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Average Rating:

Total Reviews: 383

Showing 321-330 of 383

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  • on July 30, 2006

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    The taste was good but the directions leave something to be desired; you don't have to temper your egg yolks at all, just add them at the begining and bring up to the boil for several minutes then add the butter, zest and juice off of the heat. I have been baking for 50 years and have yet to temper an egg and I've never had a flop.Also, if you put your maringue on top of hot filling it will not weap.

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  • on July 29, 2006

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    I have made this pie 5 times. The first time it was perfect, crust and all. The next four... well we now know what it's like to eat it with a spoon. Maybe the first time I had just watched the show and remembered tips. After that going by the recipe alone, not so good.

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  • on July 21, 2006

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    I read the reviews and then made the pie. I bought new cornstarch and followed the directions. My pudding was very thick and the pie came out nice. However, after one piece was out of the pie the sauce oozed out into the pie plate. The next time I made the pie, I put a packet of Knox gelatin in the lemon juice. It didn't change the taste but really makes cutting the pie easy and it stays firm after the initial cut is made. The piece of pie is then beautifully presented on a plate with no worry

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  • on July 05, 2006

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    I watched the Good Eats show on Lemon Meringue Pie twice and downloaded the recipe. I carefully followed the directions and had a pie that looked beautiful. When I cut into it I found I had soup!! I was very disappointed.

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  • on July 04, 2006

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    When I saw Alton Brown make the pie, I wanted to try the recipe that was used. I get the filling right ,never the meringue. With this recipe ,I got it all right. My family loved it.

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  • on June 20, 2006

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    I tried the lemon-meringue pie coupling AB's know-how with a recipe using Spenda-blend for baking. I got a good result, although my meringue was not the best--I think I overbeat the egg whites. I was reading reviews to possibly get some insight on what I did wrong. I guess I'm the only one who didn't have the perfect meringue. I will offer, however, that I returned the filling mixture to the heat for 2 minutes before stirring in 1/2 cup of lemon juice and the butter and the texture of the filling turned out fine.

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  • on June 20, 2006

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    I bake alot of cakes and pies for people and they really like old school recipes. Most of today are short cut recipes and you can't find the good old back in the day ,how my grandmother used to make it. I have been looking for this recipe for over one week and i made a lemon meringue pie but, it was not like this.Thank you for taking me back, they really loved it.

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  • on May 09, 2006

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    DON'T BE AFRAID TO TRY THIS RECIPE. JUST MAKE SURE TO CONTINUE TO COOK FILLING FOR 2-3 MINUTES AFTER TEMPERING THE EGGS. I MADE IT FOR MY HUSBAND'S BITHDAY DINNER AND HE LOVED IT!

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  • on April 29, 2006

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    After reading other reviews, I tried the suggestions for a firmer custard. It still ended up a little soft, but delicious.

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  • on March 24, 2006

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    I made this twice the second time increasing the time the full custard spent heating and the result was firmer than when I followed the recipe but still too runny for our liking. It seems like one should bring the whole custard just back to boiling so it will thicken more.

    I don't know for this pie we are going to look at one of the other recipes. Maybe the flour will make some difference.

    Taste wise the recipe is fantastic

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