Lemon Meringue Pie

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This is the best recipe of many others I have used. Don't hesitate to make; your family and friends will appreciate the efforts to make a scratch pie. The lemon flavor wakes up your taste buds and the crust was flavorful and flakey. Thannks, Alton.

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I made the pie exactly as the recipe called for. If this were a recipe on how to create a river, it would have been excellent. This thing was a soupy mess that needed a spoon.

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Followed the recipe exactly. Filling did not set at all. It was like soup. Everything else was great; the taste, the pie crust and the meringue.

Everything was looking good until I added the lemon juice. Then the filling never got thick. I don't know what went wrong.

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Perfect flavor and texture. Not too tart, not too sweet, I could find no problems with this recipe but I used my meringue recipe for the topping and those that I made it for raved about it and it quickly disappeared. I had no issues with the filling being too runny as some have mentioned.

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GREAT taste........... just the right tartness, but too runny. I tweaked and added a one half cup of corn startch instead of a third cup and that fixed the dilemma of the soup-like- consistency. Also letting it sit for 24 hours made the flavors mare and allowed the filling to rest.

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I have to say one thing, use half a cup of cornstarch and NOT a third otherwise you will get lemon soup and not lemon meringue! Took me three tries of this recipe to work this one out!

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Great recipe with great flavor. I read a lot of reviews before making this pie and was concerned about the filling being soupy, but in the good eats book Alton addresses the soup issues and tweaks the recipe a tad: start by whisking the starch sugar and salt in a saucepan, then add lemon juice, zest, water and butter and then follow the rest of the directions step by step, and make sure you let the pie cool 4-6 hours so it can set. Enjoy!

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The lemon flavor is perfect, just the right amount of tartness. But I too had issues with it being much too runny. I have an older recipe I used which resulted in a perfectly firm custard. I'll use that. This one is heading to the garbage.

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Tasty, lemony & just the right amount of tartness.

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VERY tasty. I used fresh eggs from my own backyard hens and WOW!! The lemon curd was wonderful with a deep, rich yellow color. Alton's recipe is great and coupled with farm fresh eggs...AWESOME!! I found Alton's recipe easy to follow and the pie was a hit at Thanksgiving dinner!