Lemon Meringue Pie

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I have used this recipe for my family reunion for the last 4 years. The only changes I make are using the zest of each lemon and doubling the sugar in the meringue. The curd comes out sour enough for a quick puckering punch of tartness, then the marshmallow sweet meringue quickly balances it.

I had issues with it setting a couple times in the past and just cook it a little longer before tempering in the egg yolks. Didn't have any more issues after that.

A tip on covering your pie if you don't have anything besides plastic wrap. Use small marshmallows on the ends of tooth picks so you do not tear through the while keeping it off of the meringue.

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I find that "wiskfulls" is not the best technique for this recipe because (for us beginners it might cause leftover yolk to curdle on its way to and from the cornstarch. Otherwise, LOVE IT!

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I have made this recipe twice in two days, and I've made it a couple of times in the past. Yesterday, I made it exactly as written and today I adjusted it up 50% (I was using a bigger pie plate. Both times it came out perfectly. I cannot think what others are doing incorrectly, but this recipe is my go to when I want a great lemon meringue pie. It comes out perfectly every time. I do cut down on the sugar because I like a tart lemon taste. I even adjusted the butter down a bit and still came out with a perfect pie.

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Sweet, sweet...And the curd had no form to it, compleatly soupy! I would not recommend it...

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I was very dissapointed in this recipe. Followed exactly, the curd does not set up. I have made many lemon meringue,key lime and other custard pies in my day, and this one just does not work. Please re-tool this recipe so that it works. The curd itself tasted good, but it was soup.

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I have tried this recipe twice and the curd does not solidify. In addition it is too sweet.

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hi .. this is the 3rd time i have tryed this recipe. each time the curd is to runny . i have tryed to cook it longer. to no eval .. sorry bad recipe. i will try somebody else,s.. see u.. crash

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I loved it, but I can't get the curd to set up.I have made it twice now and both times the curd is extremely soupy. I followed the directions and the second time I even tried adding about a tablespoon or two of additional corn starch.

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This was not nearly as difficult as I thought it would be. A little bit time consuming? A little. It seemed like there were a lot of steps, but the filling turned out extremely smooth, sweet and just a little tangy. I should have read ahead in the recipe so I would know to put the meringue on while the filling was warm, but it wasn't too much of a problem, I just put it on warm and stirred occasionally while preparing the meringue.

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Great pie, tricky recipe. I have made this recipe four times now and the only way you will get your curd to set up is to cook the curd after you add your lemon juice. The recipe does not say to do this, however, after many failed attempts of this recipe, take my advice and continue to cook the curd for at least 5-8 more minutes. You will see the curd thicken up after a few minutes on medium heat whisking constantly. If you do this extra step you are sure to have one of the best lemon meringue pies you have ever tasted!!