Lemon Meringue Pie

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Excellent taste -- I used a little less than 2/3 cup lemon juice (juice of 4 lemons, the zest and the limoncello. My only problem ... my pie had a bad case of the "weeps." After taking it out of the oven, I noticed some liquid along the edge of one side, and it continued to grow as the pie cooled. I did some online searching and found out this was a fairly common problem ... perhaps because the lemon filling was too cool before I put the meringue on the top, perhaps because I didn't listen to Emeril and didn't bring the meringue to the EDGE of the pie crust on all sides. Whatever ... I will try it again, but three of us ate more than half of this pie after dinner tonight, so it was still darned good. Really the best testing lemon filling I have ever had. Will try again without the weep in a few weeks. Yum!

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I made this Easter Sunday, and it's now been requested for Mothers day (2 of them

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I'm a sixty year old guy. Watched my wife make many pies. This was my first, (and second, had to make another the next day, and they came out perfect. Used juice from my Meyer lemon tree. Everyone is going nuts over this pie recipe.

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I love to bake, so my husband's 94 year old grandmother asked me if I could make her a lemon meringue pie for Christmas. Even though I've never made (or even tasted a lemon meringue pie before, I couldn't say no! I made a test pie and followed the recipe to a T. Though I thought the consistency was great, I thought the pie was a little too tart. My husband, who loves lemon meringue, thought the same thing. When I made her pie, I reduced the amount of lemon juice. She raved about the pie and said that it was absolutely delicious!

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Prep work is essential--have all your ingredients pre-measured and available within easy reach. When the lemon custard begins to thicken it will be obvious, but you will have very little time to wisk in the ingredients before it begins to burn on the bottom of your pan. Browning the meringue in the oven as recommended (14-15 min. produced a beautiful result. The crust tasted great, but I need to find a way to keep the pastry from tending to bond with the glass pie pan.

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i am a self-proclaimed foodie, i love to cook, and love to eat. i am particularly fond of citrus deserts, especially lemon pies. this recipe produced a watery mess inside a gooey fallen crust with sticky meringue.

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1st time making this - but I read the reviews and found the note about cooking the lemon filling until it coats the back of the spoon. That was very important!

I used a different crust: 2/3 cup instant oats - ground in food processor ~ 20 seconds, 1/2 cup whole wheat floor, 3 tbl butter and a little Fire Fly Sweet Tea Vodka to help the crust stay together. Tasted awesome!

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I wanted to make another pie as soon as I finished the last slice. I've been having trouble finding a good lemon pie recipe and even with the minor recipe syntax issues it still came out amazing! I used lemon rum instead of limoncello and i made the mistake of broiling the meringue and it burned in less than 2 minutes, I guess I was supposed to broil on low? I just peeled off the burnt part and the rest was scrumdiddlyumptious!

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This pie is great, when you get it right...but the recipe leaves a lot for you to figure out for yourself. That being said, I struggled with the crust sagging (will use a better method of support next time and the meringue definitely needed more sugar than the recipe called for! The filling was outstanding and IMHO the limoncello (my brand anyway, helped it to rise above the ordinary. I didn't use the blow torch, but rather the oven method for the meringue, and the light brown tips were just lovely! Everyone said that it was the best lemon meringue pie they had ever eaten. I would have liked the meringue a little bit more "crisp" in it's texture...but that will be something I'll play around with the next time I tackle this challenging but fabulous pie.

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This was the first lemon meringue pie I've ever made and I was so pleased with how it came out! The flavor was really outstanding, the perfect balance of tart and sweet (I tend to like things on the less-sweet side. All the directions seemed a little overwhelming but I took other people's advice to have every single ingredient pre-measured and just ready to dump in at just the right moment. I only made 2 changes to the recipe: I left out the limoncello because I didn't have any and I added a little more sugar to the meringue because I've also been told you should have 2 teaspoons of sugar per egg white for it to set nicely. Aside from the awesome flavor the consistency of the filling was perfect too, just thick enough to hold it's shape when cut but soft and silky and melt in your mouth! 2 enthusiastic thumbs up!