Lemon Meringue Pie

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Comments & Reviews

• recipe Lemon Meringue Pie
  Charla Silverdale , WA 11-26-2009

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  Too sweet and looks more like a lemon custard

  Rated: 3 stars out of 5

  As a lemon meringue pie, I give this 3 stars because it does not have the consistency and look of the bright yellow lemon... meringues I'm used to. It looked and tasted more like a lemon custard (it was kind of a butter yellow color) than the traditional lemon curd pie that you cook on the stove before baking. As a lemon pie, the overall taste is decent (my husband thought too sweet) but we wouldn't make this again. I was trying to find a good go-to lemon meringue pie recipe and this is definitely not it. Wish the picture showed what the pie looked like sliced because I probably wouldn't have made it just from seeing that it did not look like lemon meringue pie. Read more

• recipe Lemon Meringue Pie
  Robin Santa Rosa, CA 11-26-2009

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  Best lemon pie ever!

  Rated: 5 stars out of 5

  I've been making this pie for several years and I am a very amateur cook. I'm not sure why everyone complains of a runny... filling, I make it EXACTLY as directed and I bake it at 325 for 20-25 minutes and it always comes out with very firm, delicious filling. All I can think is that perhaps some people are underbaking it? I also use a pre-made graham cracker crust, not sure if that makes any difference. But seriously, if you are brand new and reading all of the "tweaks" to the pie recipe, try to make it as directed first! It sets just fine! An easy, delicious pie! And thank you so much to the person who posted general tips on the meringue. They were helpful!Read more

• recipe Lemon Meringue Pie
  Steph Indian Rocks Beach, FL 11-23-2009

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  This recipe needed tweeking...but here it is!

  Rated: 4 stars out of 5

  Preheat oven as directed. Combine the filling ingredients as instructed except heat over medium heat in a saucepan, temping... yolks then adding one at a time, add 2 tbl of starch, and incorporate well. Turn off heat. Then make meringue as instructed only adding half teaspoon of tarter and vanilla then beating until stiff. Place meringue in fridge. Pour filling into pre baked pie shell and bake for 15 min then remove. Take out meringue from fridge and give a few whisks, spread evenly covering filling to the edge of crust over....add swirls and so forth. Be creative! Place back in oven for 14 min or until peaks golden brown. Then cool and into the fridge overnight! This is a keeper. Thanks Paula for the wonderful idea and hope this does not offend you...I am a great fan of yours. Happy baking ya'll!Read more

• recipe Lemon Meringue Pie
  Melissa Chesapeake, VA 11-10-2009

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  Same problems as other users...

  Rated: 2 stars out of 5

  When I read the recipe, I also read all the user comments. I decided to try the recipe with all the tweaks that others had... used and gotten good results. Unfortunately, they did not work for me. I do not consider myself an amateur, but I was looking for a slightly easier lemon meringue recipe, but I will stick with my old standby...it's a little more difficult but has reliable, consistent results. I made the filling, cooked it first, made the meringue and topped the hot filling, spreading to the edges and sealing it completely (again, I am not a novice baker), and the meringue still shrank in one part and the filling is runny. I am hoping this recipe did not come directly from Paula Deen and that some important steps or tips were left out!Read more

• recipe Lemon Meringue Pie
  Ashley Danese, WV 10-31-2009

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  ooooo Paula!

  Rated: 1 stars out of 5

  I am so very sorry Paula, but whoever entered your recipe onto this site definitely messed up....I am an amateur... cooker...just learning and I definitely did not do a very good job on this pie. I had mixed everything and baked everything like the recipe had said and allls i had in the end was a very hard meringue and a very soupy like center! Needless to say it got fed to the dogs...very disappointing. Lemon Meringue Pie is my favorite pie and i was craving a big ol slice of yours and i tried....but it didnt work....i trust in you paula you are the cooking queen....but whomever put this recipe on this site was a disaster! I definitely look forward to trying some of your other recipes though...i have faith in you! Read more

• recipe Lemon Meringue Pie
  C Buffalo, NY 10-17-2009

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  great but directions are flawed

  Rated: 4 stars out of 5

  I made this today and I LOVED it (in fact I'm enjoying another slice right now!). Very tart - it was perfect. I'm giving... this a 4 out of 5, however, because the directions are definitely flawed. I read some of these reviews before I started and used the advice here to avoid the runniness issue that many seemed to have. If this helps, here's what I did: * yes it's cream OF tartar, not cream OR tartar * 1/2 cup lemon juice is about 3 lemons, if using the real thing * I added 1/2 tsp of vanilla extract to the meringue, as per the instructions on my cream of tartar package * I baked the filling in the shell for 15 minutes at 325 BEFORE adding the meringue - I made the meringue while it was in the oven. I then put the meringue on the pie IMMEDIATELY after taking it out of the oven and then put it back in for 10-12 minutes, or until the meringue turned golden brown. Thank you Paula Deen and all of the other reviewers - your comments helped tremendously!Read more