Lemon Meringue Pie

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It was very tasty and i waited until the pie was completely cooled before cutting into it

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Wonderful recipe. Took it to a labor day bbq and got rave reviews! If you cook the cornstarch mixture until it becomes gel like you shouldn't have any problems with it being too runny. It set up perfectly after the baking time. I allowed it to fully cool before it was sliced. Added a little vanilla to the meringue and it was yummy!

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Although I like so many others cut into my pie too soon before it cooled, I was happy with the consistency of the filling. The flavor is amazing!! I only wish I would have made a double recipe to fill my deep dish pie pan!! I can't wait to make this recipe again.

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Admittedly, the first time I made this recipe it came out soupy, just like so many other reviewers. But being the foodie geek that I am, I did some more reading on the lemon custard part of the pie and tried again. (Besides, the flavor of the lemon filling was amazing. I only needed to get it to set. The second time I made it was a success. It's worth noting that Mr. Brown changed the execution of the recipe slightly in his book, Good Eats 2: The Middle Years. He also added a rather important note that I don't remember seeing in the corresponding episode: Cutting into the pie before it has completely cooled will break down the chemistry of the filling, resulting in lemon soup. It was recommended to cool the pie overnight before cutting. Give this a shot and I'm pretty sure this will solve the soupy issue.

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I was surprised that fo 4 egg whites, the meringue recipe only called for 2 T. When I tasted it (raw, it was tasteless. I added up to 1/3 c and it was better. When baked, it was slightly sweet. Other recipes call for way more sugar but this seemed about right. Filling flavor was good and I always add a packet of unflavored gelatin (softened with some of the wateralong with the corn starch. And I check consistency after adding eggs--

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This IS the best and tastiest recipe. Loved the episode on how to make it. Followed the recipe excatly. Everyone thought I bought it.. Raved reviews!!
Yhis IS a Keeper, Saved and Printed it to my own Recipe Book! Love All His Pasted Shows, I shall Miss it!

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This truly is one of the BEST Lemon Pie recipes I have made in a long time. I use to use a recipe from the early 90's that came from Southern Living, but I have to say this is my family's favorite now. Thank you Alton!!!

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This is an excellent recipe! Even my daughters can make it. It's pure lemon taste is sooo wonderful. For those whose turned out soupy - don't overboil either - boiling too long can turn it soupy. If you live in a very humid area or in a high altitude, you need to consider anything you're baking is going to take alterations. Adding another tablespoon of cornstarch should do the trick. Also, cornstarch just like baking soda can go bad, so use fresh.

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This is just like what my mom used to make! She never had a recipe written down, but this is it. I'm so glad to find this version of lemon meringue pie - no dairy and nice strong lemon flavor. I've even used key limes in this recipe - took a lot of key limes but it was really good too. Thanks Alton for putting some quantities with this old favorite!

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Didn't work the first two times I made it (too runny - but loved the flavor, so tried again after I watched his video online. On video he says to "boil for one minute" after you add the eggs to it. If you do it this way, it turns out perfect. If you boil too long, it turns soupy. Have made it twice now -- it is delicious - everyone -- EVERYONE who has eaten a piece says it's the best they've ever had. Didn't make any changes to it - follow recipe exactly and it works. perfect.