Lemon Meringue Pie

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I went ot make it and thought i had just made a mistake when it was all runny so i tried it a second time. It was just as runny!! The third time i listened to the other people's reviews!
It was absolutey terrible. If it weren't for the people on the reviews, it never would have worked.

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I wanted pie but I got soup! I wish I would have read all the soup reviews obviously the recipe is missing crucial information, probably after the tempering stage. Before attempting this recipe I suggest to follow Brian's (Plymouth,MI directions or watch AB's show before attempting it Or better yet PLEASE HELP US ALTON BROWN WE ARE SWIMMING IN LEMON SOUP!!!
Oh, by the way I do not understand people giving 5 stars to this recipe, when the only way it turned out for them is to not follow the recipe as written.

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This is the most delicious Lemon Meringue Pie ever. Ever. And nearly as difficult as it sounds.

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Mine turned out great. Not runny at all and the perfect blend of tart and sweet. Great:-

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I love alton brown and I am VERY happy with this recipe. Not only is it easy, but it yields awesome results! Try it... it's fantastic!!

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This is truely the most excellent lemon pie EVER. Lots of reviews talked about soupy results -and blame the recipe or AB - when it's really up you you to PAY ATTENTION to the filling. You have to cook it until it stops being like a creamy custard, and starts to look and act like, well, kinda like melted plastic. That's when you know the starches have fully bloomed, and the excess water has left the pan. Let it cool completely before cutting. No refrigeration needed. The setting up of the custard is not a temperature thing. Cold only gives you a firm texture the same way a bowl of ice cream has a firm texture - until it gets to be room temperature.
And, if you plan to serve ANY dish at a fancy event, like Christmas or a Wedding, test it first! If you wind up with meringue on your face, you got nobody to blame but yourself.

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My old recipe called for equal amounts of cornstarch and flour. This recipe called for just cornstarch. This made the blending of the initial ingredients and very little, if any, possibility of clumping. This also allowed the lemon flavor to come across better without the powdery taste that I got with the recipe calling for flour as well as cornstarch.

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I love Alton's show and I love his approach. This is the first recipe I've made of his and I'm frankly disappointed. Next time, I need to make sure I read the reviews BEFORE I make it. GREAT FLAVOR, but I will probably change up the recipe next time to create a better texture.

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Never got hard as it was suposed to

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My mother used to make lemon meringue pie when I was a kid. It was always my favorite. This is a very excellent recipe. Brings back memories of my childhood.