Lemon Meringue Pie

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup lemon juice
  • 1 teaspoon grated lemon zest
  • 3 egg yolks
  • 1 (8-inch) prebaked pie shell or crumb crust
  • Meringue:
  • 3 egg whites
  • 1/4 teaspoon cream or tartar
  • 1/4 cup sugar
Directions
Watch how to make this recipe

In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.

Preheat oven to 325 degrees F.

Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.1 225
I don't know why there is such a division of outcomes with this recipe.  The filling was soup like! I agree you should cook the filling first than cook the merinque last.  Trying to salvage the pie now.<br /> item not reviewed by moderator and published
not good item not reviewed by moderator and published
this is a super easy recipe! i thought it was a little small. filling was low and my meringue got a little watery--- but still edible and delicious though. maybe a 4-5 egg recipe will give it more oomph? item not reviewed by moderator and published
Not sure what happened...this is my favorite pie from childhood and I've used this recipe over and over again, but I made it last night and it didn't set the next morning. Just a soupy mess. Makes me sad, this recipe is usually flawless. item not reviewed by moderator and published
Yummy item not reviewed by moderator and published
I cannot imagine what went wrong with the cooks who have had trouble with this one. It's easy and absolutely wonderful. It is the exact same recipe on the Key lime juice bottle except that this is lemon. I have one in the oven now and later I will top it off with whipped cream. I prefer that over the meringue. item not reviewed by moderator and published
Excellent and very easy. My husband is very picky about his lemon meringue pie and have tried many variations. This was a hit so will be the one I stick with. For the novices who may not know better there is a typo; it says cream or tartar, of course that is cream of tartar :.. item not reviewed by moderator and published
I'm from Latin America so I am used to the flavor of sweetened condensed milk in pies - I thought it was pretty good. I was hesitant about the uncooked yolks in my filling, so I after I poured the filling into the shell, I baked it for 15 minutes at 350 - let it cool and then did the meringue. Really good pie and I will make it again! item not reviewed by moderator and published
I was very disappointed. made this for my twins birthday and even as I was making it kept thinking something was wrong. the ingredients didnt seem to match. It never set up and was soupy!!! Was ashamed to serve it!! but thanks for giving me the chance to practice the meringue!! item not reviewed by moderator and published
I just finsh eating a slab and it was wonderfull, easy and fast just what I like. item not reviewed by moderator and published
I once made this pie and Alton Brown's version for a family party. I didn't particularly care for the latter and neither did my family. Everyone enjoyed it and now expects me to bake at every family function. However, even watching Paula Dean make the meringue like magic, mine always comes out flat, it's not the instructions...I just need practice =-. Thanks for the recipe! item not reviewed by moderator and published
Absolutely the worst lemon meringue pie ever!!!! It never congealed and the condensed milk made the taste horrible! My granny would have been ashamed at my effort item not reviewed by moderator and published
Incredible! item not reviewed by moderator and published
i only made the meringue part... and it worked omg.. you have no idea i have tried to make meringue 5 times this year. this is the only one that turned out good enough to eat.... item not reviewed by moderator and published
Even with a failed mirangue, guests raved! Only a tiny piece left, devoured next day by my daughter! Thank you for the success of my dinner party. It is the dessert they leave, thinking about. The last taste lingers... item not reviewed by moderator and published
This is a great tasting pie. The only thing was that my filling did not solidify enough so I added one tbsp of cornstarch and that did the trick. item not reviewed by moderator and published
Easy and really good tasting pie! Would definitely make again. I used 4 eggs instead of extra large eggs. item not reviewed by moderator and published
I have made this pie time and time again. It is the best I have ever had. Mind you Lemon Merringue Pie is my favorite of all pie's. item not reviewed by moderator and published
Very easy! I made this pie, oven baked for 20 mins @ 350 (no meringue let it cool for about an hour, place in freg. overnight. used cool whip topped with a little lemon zest. GREAT! item not reviewed by moderator and published
I used pasteurized eggs and Meyers lemons and my pie was perfect. I doubled everything except the juice. Once I was done beating the filling, I put it directly into the pie. The congealing process starts right away and spooning it later can cause it to fail. I also doubled the meringue recipe. Meringue takes a long time (like 5 minutes even with a KitchenAid on 10. Make sure you completely clean your bowl and beaters and DRY them throughly because any oil or moisture with ruin the meringue. I baked it for 20 to 25 minutes. I kept looking for a minimum time for setting up in the reviews to no avail. I let it cool for about an hour before I put it in the fridge and 3 hours later we broke down and cut it and it was nicely set. It made beautiful pieces. I recommend the pasteurized eggs sold under the name "Davidson's Safest Choice". It gives you one less worry when serving raw egg products. I absolutely will make this again. It is out of this world delicious. item not reviewed by moderator and published
I also doubled the filling and left it in the oven for 20 min @ 350 degrees, let it cool for awhile and put in the fridge for a few hours and..........got a great pie...not runny...not too sweet or tart.. it firmed just nice....loved it. Thanks Paula item not reviewed by moderator and published
Skimpy! Not nearly enough filling for one 9-inch pie. ! I suggest doubling the recipe for the filling like I did. Also, I baked it at 350 degrees for 20 minutes, or until set. That way, much less risk of raw egg illness. Otherwise, delicious. item not reviewed by moderator and published
Yummy and so easy. What a terrific recipe! item not reviewed by moderator and published
Best homemade lemon pie! item not reviewed by moderator and published
I have tried to make a good lemon meringue pie for my husband for the 44 1/2 years we have been married. It never turned out, either too runny or congealed with the meringue separating from the lemon pudding. This one is perfect .... very easy and DELICIOUS!!! item not reviewed by moderator and published
I made this pie for the first time and it was very good. The condensed milk gives it a different texture but still works great. The crust was amazing and I will use this receipe everytime. It came out very flaky and buttery. I will say that you do need to put the filling in the frdge overnight and then bake at least 15 mins while making the merinuge and whip it at least 10 mins or more. If you have patience it will turn out great. I will def make this pie again. Thank you Paula for making it so easy and yummy! item not reviewed by moderator and published
easy quick very good item not reviewed by moderator and published
Thank you Paula. You have taken my favorite pie and made it so quick, easy, more importantly DELICIOUS! item not reviewed by moderator and published
12/28/11 this is the best lemon pie i have tasted, a very easy recipe. love this pie, the down side is this pie will be runny. item not reviewed by moderator and published
I enjoyed this recipe, but wish I would have read the previous comments first. There does in fact seem to be a step missing here - whether cooking the filling for 10 minutes first, or refrigerating the pie for several hours before cutting. If you follow the instructions as written and try to eat the pie immediately, it will indeed be runny. However, my grandmother made a version of this, so I knew it was an "icebox" pie and chilled it overnight. Perfect consistency the next day. Also, as another person mentioned, don't be impatient about making the meringue - it takes a long time, even with a KitchenAid mixer - but it's worth the wait. I don't really understand those who are complaining about the taste; it's delicious! item not reviewed by moderator and published
I would like to start saying this pie rocks. I made it for a party yesterday and not one person said a negitive. Thank you Paula Deen. Here is some tips for making the Pie. cream or tattar should be cream of tarar. Don't freak out with the Meringue, it takes about 10 mintues. I hope these tips will help you. item not reviewed by moderator and published
I did a little twist to this one...never made a lemon meringue pie before...but instead of 3 lemons I used juice from 2 lemons and juice from 1 lime...I have a standing order from friends and the gentleman that I live with and care for...it was perfect...and I'm sure that if I had followed it according to Ms. Dean's recipe it would have been perfect...it was one of the easiest pies I've ever baked! Thank You Ms. Dean! item not reviewed by moderator and published
Let me begin by saying this: If I could give this recipe no stars, I would. I come from a strong line of bakers in my family and I have made everything from creme brulle to an earth-shattering baklava that everyone tells me is the best they've ever had. I also make a mean tiramisu that has perfect flavor and consistency. I'm no pastry chef by trade, but everyone tells me I should be. That said, this pie is THE worst recipe ever and it made me look like a fool this Thanksgiving. The pie was runny, the meringue fell, and the condensed milk made it smell like stinky feet. No way should anyone use condensed milk in a lemon meringue pie, or deviate from the perfect meringue: 4oz sugar, 4 egg whites. If I were Paula Deen, a master chef, I would never put my name on this recipe. From now on, I'll just stick with my lemon jello based pie, or a $6 pie from Village Inn....shame on you Paula! item not reviewed by moderator and published
I LOVE lemon meringue pie and this was the BEST one I've ever had! item not reviewed by moderator and published
fantastic plus easy to make item not reviewed by moderator and published
This is the greatest Lemon Meringue Pie that I have every made! I have made it several times for my lemon-loving family and it has been ravenously devoured every time! The only thing is that there is a typeo. It says "cream OR tartar" instead of "cream OF tartar" so please don't use cream or else it won't be close to a meringue. : item not reviewed by moderator and published
haven't had a pie like this in a long time!!! Thanks Paula item not reviewed by moderator and published
there is a spelling error, i didnt know that the cream of tartar was the cream of tartar, i just interpreted it as cream or tartar, but the filling is amazing, but the meringue part took forever! item not reviewed by moderator and published
Scrumptuous!!!! item not reviewed by moderator and published
This was so easy to make, and has a wonderful lemony flavor. I followed the suggestions of others, and used 4 egg yolks in the filling, then baked the filling (in its pie crust for about 15 minutes while I was making the meringue. Then I put the meringue on the pie immediately and continued baking it for another 10 minutes. The one mistake I made was beating the egg whites in a plastic bowl. Also, do not use aluminum. The best way is in a glass bowl. After my pie had been refrigerated for about a half hour I had to have a sample. At that time the filling was a bit loose, but it was still slightly warm. Three hours later it was perfect. item not reviewed by moderator and published
This recipe was a total and complete failure when I tried it..., the lemon crud was very sweet, but when it baked it turned watery and ultimately fell apart, the meringue fell extremely short of my expectations it never truely rose and finished tasting like a burned sugar spongue instead of the light airy peaks I was anticipating. Overall I was not impressed item not reviewed by moderator and published
I am so disappointed in this recipe! I made it as said, but baked it first as suggested for 10 min. It looked fabulous, but the taste was anything but! It tasted like a cheap lemon meringue pie. I dont know if it was the condensed milk or not, but it was just gross to me. I tried Paula's peach cobbler before and did not like that at all either, so maybe shes not my style of cooking! I should have went with Alton Browns, no condensed milk, made the real way! Bummer!!!!!! item not reviewed by moderator and published
Very great taste, but wish I'd read all the suggestions for baking the lemon filling in the pie crust for a bit before adding the meringue and finishing the baking. I ended up with a very runny pie. But the taste is perfect! Will definitely make it again following the suggestions of others. item not reviewed by moderator and published
This pie was a lot easier to make than I thought it would be. It turned out great and my husband, who is a lemon meringue pie expert, gave it the thumbs up! Two things I changed were that I added an extra egg yolk to the filling and baked the filling for 10 minutes before adding the meringue and baking for another 10 minutes. Not runny at all. item not reviewed by moderator and published
love it...very easy. item not reviewed by moderator and published
This was a very easy pie to make. Made the crust and baked it - then put the lemon ingredients together. Put that in the pie shell and baked it for about 10 minutes without the meringue on top. Added another egg white to the meringue. In all a very good Lemon Meringue Pie. Not runny. Will make again! item not reviewed by moderator and published
what a runny mess! YUK! item not reviewed by moderator and published
This is a super tasty quick and easy pie to make. My mom calls it summer in a pie crust item not reviewed by moderator and published
My daughter and I were looking to make a Lemon Merangie Pie quickly! Considering time and ingredient cost, I love this recipe! I was able to enjoy the yummy pie, instead of slaving away and cleaning half my kitchen! Thank you Paula Dean for giving us this tasty and low time consuming delight! item not reviewed by moderator and published
I knew it was great before I made it, anything with condensed cream in it is sure to be a winner, not to mention that Paula made it....that's award winning in itself. I admit mine was not runny at all I did add more lemon juice...and I have often found that my ovens are about 5 min. Off, when it comes to cooking any of the baked goods on Paula's show. item not reviewed by moderator and published
It super yummy and sweet! I did as others did and baked the filling first for 15 then added the meringue. I would also recommend letting it chill in the fridge for 3-4 hours as well. item not reviewed by moderator and published
This pie is great I have made it several times. it did come out runny a couple times and I found that if you baked it a couple minutes longer and let it set in the fridge for a couple hours their would be no runniness. item not reviewed by moderator and published
This pie was runny and horrible!!!! Sorry Paula item not reviewed by moderator and published
Finally, a lemon pie filling that actually is "lemony" enough, rather than bland and sugary. item not reviewed by moderator and published
My pie keeps coming out watery..does anyone else have this problem? Should I bake it before adding the meringue and then bake again to brown the meringue? Please help! I made this pie at Christmas and it came out great..not sure what problem is now. item not reviewed by moderator and published
I am very picky about my pies especially lemon meringue pie and I was always intimidated to actually try and make it. I'm glad I did this recipe is so easy and I love, love, loved it! I did take "Magrissa's" advice from Northern California and used 4 eggs instaed of 3 and I added 3/4 cup of lemon juice (I like things tart and cooked it for 10 minutes whisking it until it thickened a little. Also the extra egg white made an extra high meringue. Paula Deen you did it again. item not reviewed by moderator and published
I made this pie today and it was not good. The filling was awful, and I agree with others on using the sweetened condensed milk. I made the meringue FABULOUS, made Pauls perfect pie crust, FABULOUS.. but the filling did not set right, and the taste was lacking taste.. I love you Paula, and will continue to use your recipes, just not this one..... item not reviewed by moderator and published
Thank you Paula i will be making this pie lemon and lime all the time,I made this pie Sunday for dinner and it was gone the same night,Iwas ask when i was goning to make the two.Thank you again,was easy for my artheritis hand,you are a BLESSING item not reviewed by moderator and published
I was very disappointed with this recipe. My crust was beautiful and flaky, the meringue was the best I've ever made; but the filling never set up. It was runny and a very unappealing color. My husband didn't like the condensed milk flavor either. I ending up throwing it away instead and making another pie using my old tried and true recipe. Sorry, Paula, this one's not your better stuff! item not reviewed by moderator and published
This pie tastes amazing! The second time I made it, I put the amount of lemon juice it asks for, but I used 4 eggs. I also pre-cooked the filling in a pot on the stovetop until it came to a boil and then precooked it in the oven for about 20 mins before adding the meringue and cooking it for another 12 mins. This way it set very nicely. I also added vanilla sugar to the meringue and this gave it a great taste! item not reviewed by moderator and published
This pie was great. Don't know why anybody would have a problem with it. Extra easy and yummy. I did use 4 egg yolks and 3/4 cup of lemon juice and pre-cooked for 10 mins. My sons favorite pie used to be pecan but says this might be his new favorite. item not reviewed by moderator and published
EASY, QUICK, AND DELICIOUS. THERE WAS NO LEFT OVERS. item not reviewed by moderator and published
I agreed. This is Key Lime pie using lemon flavor, although very good recipe. item not reviewed by moderator and published
Easy and very very good, reminded me of a comfort food, I had as a child 49 years ago, could use a little more merigune, just for my taste, try it you'll love it item not reviewed by moderator and published
This is not Lemon Meringue Pie, y'all. It's a key lime pie made with lemon juice. Lemon Meringue pie is made with water, egg yolks and usually cornstarch or flour as the thickening agent. It is a totally non-dairy pie. This is a good recipe, but not a true lemon meringue pie, I have always known this as lemon icebox pie. item not reviewed by moderator and published
Made exactly to recipe, but filling never set. When pie was cut, the filling was runny.....but it tasted good! item not reviewed by moderator and published
Super yummy! Easy to make. Made homemade graham cracker crust that I used as a base in mini ramequin dishes. Also, baked the egg whites instead of torching. They went flat when I took the tarts out, but sill had great texture. In addition, the lemon part was perfectly sweet and lemony. This recipe is a keeper. = item not reviewed by moderator and published
This recipe is TO DIE FOR! I have made it several times since my family loves lemons and it has been a winner each time. It is incredibly simple but tastes spectacular! Thank you Paula! item not reviewed by moderator and published
I loved this recipe it was soo good and very time consuming thx paula item not reviewed by moderator and published
Mine turned out terrible.. The condensed milk taste overpowered the filling. However, the meringue was delicious item not reviewed by moderator and published
delicious; what recipe of Paula Dean has anyone tried that has not been wonderful? I baked this for a co-worker who wanted a lemon meringue pie, but NOT a frozen one from the supermarket. When I first read the ingredients, I was surprised to find so few! This is really a wonderful, light pie. Give it a try! item not reviewed by moderator and published
Great recipe! So easy. The hardest part was finding an 8" pie shell. You do need to bake for 10 minutes prior to adding the meringue, then bake another 10-15 minutes. Just the right mix of sweet and tart and the consistency is so light. I will definitely add this to my favorites list. item not reviewed by moderator and published
Not enough meringue to cover the pie and have a nice high layer. Had this same problem with Paula's sweet potato pie. Needs 4-5 egg whites, but same amount of sugar. Also-a MUST to bake 10-12 minutes without the meringue first, otherwise the filling does not set up properly. Works better with 3/4 cups lemon juice and 4 egg yolks. item not reviewed by moderator and published
Sorry Paula but your recipes have been going down hill over the years. This pie was runny, too tart for my liking and unfortunately I couldn't get the eggs to stiffen for me. Won't make again. item not reviewed by moderator and published
It was SO easy!!! Very delicious! Wasn't as tart as I would have expected- but lovely nonetheless. item not reviewed by moderator and published
Delicious &amp; VERY easy to make! Followed advice and cooked the pie (without meringue for around 10-12 minutes and than took it out and added topping and cooked again for 13 min. Turned out wonderful! No separation or anything! This pie is not too sweet &amp; not too tart! Recipe that will used over and over again! item not reviewed by moderator and published
I love to bake. I am a teenager, so i don't have much experience under my belt. However, this was super easy to make. I made this for my friend's birthday and she loved it! Now everyone wants their present from me to be a pie. :) item not reviewed by moderator and published
I'm a beginner baker and this turned out great for my first meringue pie! I made this and Alton Brown's Lemon Meringue at the same time to compare head to head. Both baked perfectly! Paula's was creamier, sweeter and had a little lighter lemon flavor and was delicious. Alton's had a bright lemon tartness and had a lighter texture and was delicious. Alton's wasn't difficult, but it had more ingredients and steps. Paula's one bowl and a whisk was very very easy. item not reviewed by moderator and published
Well, I definitely should have read the reviews before trying this recipe! Like many others, the filling didn't set fully and was a little runny. However, everyone thought the taste was perfect. Will definitely use this recipe again, but will take the advice and bake the filling first. item not reviewed by moderator and published
This was the best lemon meringue pie I ever ate! It was the first time I've ever attempted to make one. I filled it and let it bake while I made the meringue (about 10-15 min) then after I topped it put it back in for another 15 min. You have to let it cool completely and I refrigerated mine over night. It set up perfect. It was the right tartness. I used bottled organic lemon juice and lemon extract instead of zest and still was great. There is none of it left and I think I could have eaten the whole pie myself! item not reviewed by moderator and published
I took some of the advice from other comments and added the meringue after the pie had cooked for 10 minutes and put it back in for 10 minutes. It set just fine but the lemon filling had an odd sour or bitter taste but not lemony. It was awful. The lemon juice and zest I used tasted fine and the eggs were fresh, so I'm not sure what caused the bad taste. item not reviewed by moderator and published
READ READ READ READ. for those having problems with the meringue. the problem is that there is a typo for the meringue recipe. it says to use cream or tartar. most people will go for a cream when in fact the recipe calls for cream OF tartar. that will help set the meringue for the pie. found the mistake by watching a youtube video. item not reviewed by moderator and published
Last year, 2009 was the first time I made it. Everyone loved it and I will be making it again this year. I found it was very easy to make. Thank You Paula !! item not reviewed by moderator and published
There are amazing pies and there are amazing pies. And this is one amazing pie. I have used it three times and it works very well- Its simple, quick, easy and perfect for a beginner 12 yr. old baker like myself. :-) item not reviewed by moderator and published
for me the pie didnt set very well the meringue and the filling sort of separated and a jucie was coming out o the pie but over all it was delicious. item not reviewed by moderator and published
I didn't find the filling to set very well. I will bake the filling if there is a next time. Also, for a more lemony taste, I used 1 cup of lemon juice. item not reviewed by moderator and published
This pie was delicious and very easy to make! I see in some of the reviews that it didn't set up for some people, but I had no trouble. It was also as beautiful as it was delicious and was a big hit at my dinner party! item not reviewed by moderator and published
I was hesitant to make this pie due to some of the reviews, plus I'd never made a meringue before. The only alteration to the recipe that I made was adding the zest of an entire lemon (~1 TABLEspoon of zest) as I felt this would have little impact on how the pie would set. After cooking until the meringue was a light brown (20 minutes in my oven), I set the pie on the kitchen counter to cool, then I moved it to the fridge for about 6 hours. My husband sliced the pie and the inside is PERFECTLY set. It's a beautifully sweet and tart pie that I will definitely make again. item not reviewed by moderator and published
Other than juicing all of the lemons by hand (it took 4 or 5 lemons), this was very easy to make. My parents thought it was too tart, but I think it tasted exactly like a lemon meringue pie should - strong, tart, and delicious! If you are just looking for a hint of lemon flavor, this is not for you, but if you like robust flavor, go for this recipe. item not reviewed by moderator and published
Those having problems with the runny pies is most often from tasting the filling while preparing. You must wash your spoon before putting it back into the pie. The saliva breaks down the thickening agents and although it will look like it is thick enough after cooking it will breakdown and turn thin.The enzymes in the saliva will do what they are meant to do. Digest the food. This will occur using cornstarch or flour and maybe some others. Remember no more tasting and if you do you must be sure and wash that spoon. Baby food such as puddings or gravies will do the same if you put the spoon back into the jar while feeding the baby. Hopes this helps. item not reviewed by moderator and published
I made this for my husbands birthday last year. It was wonderful. item not reviewed by moderator and published
I used to make this pie with bottled lemon juice, which is what Eagle's recipe called for, "back-in-the-day". Since I have a lemon tree in my backyard, I decided to try Paula's recipe using fresh lemons. It turned out really well. The only thing, it wasn't quite as firm as I expected it, but it was not runny either, as I've read some people saying. I'll bet they mistakenly used plain condensed milk instead of the SWEETENED condensed milk. Next time, I will bake it before putting on the meringue, then bake it more to brown the meringue. But still, the pie had great flavor and my whole family loved it. item not reviewed by moderator and published
I had to come back and double check to make sure I had not missed any steps. Two attempts - This pie does not set - period. item not reviewed by moderator and published
Not only is the possibility of samonella present but I would have been completely embarrassed had I made this for guests, Research it. The bake time for this pie makes it come out runny and under cooked and it over cooks the meringue. The next time I will check the Eagle Brand website before I make a pie with their product. They do the research so their customers don't end up with aa disaster like this one. item not reviewed by moderator and published
This pie is very good! It sets just fine. No corrections need to be made to the recipe. item not reviewed by moderator and published
this recipe is super easy to make and the final product tastes great! the only complaint is that its not very lemon-y. item not reviewed by moderator and published
I have been successfully making this pie for more than thirty years. The original recipe is in the Eagle Brand cook book. What Paula has done here is to use freshly squeezed lemon juice and it does make a difference. The original recipe in the Eagle Brand book called for the bottled lemon juice (Real Lemon). It turns out OK but this one turns out better. As far as the color is concerned the pale yellow color is the natural color of the ingredients. If you want a YELLOW pie than you need to add yellow food coloring. Also, it is never a good idea to try to make mirringue in really humid weather as it just will not do right. I also don't have a problem with the pie setting well, but it does need to be baked until the mirringue is nicely browned and then it needs to be thoroughly cooled in the fridge for several house or over night. I think a lot of people that had a problem with this one just don't know what they are doing. Too many of the reviews were too positive for the pie to be bad in any way. Thanks Paula for another great recipe. item not reviewed by moderator and published
I made this pie it is the best tasting pie I have made in a long time thank you Paula for the great job you do I watch you all the time on the weekends or at night if I am able. Also I enjoy when your sons are on with you. Ann Shallcross item not reviewed by moderator and published
I read the reviews prior to choosing a recipe to try for the first time. I absolutely loved how easy this recipe was and how my pie turned out. I took advice from another review, which was to add an additional egg yolk and I cooked about 12 mins. It turned out wonderful. item not reviewed by moderator and published
I took thought this would be quick &amp; easy compaired to what I usually do, but the filling was some what sweeter then I like, not very lemonly tasting and runny, even when chilled it still didn't set right. I'll stick to using my lemon jiuce &amp; cornstarch method - sorry Paula item not reviewed by moderator and published

Not what you're looking for? Try:

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood