Lemon Meringue Pie

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Comments & Reviews

• 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

• recipe Lemon Meringue Pie
  ashly rockwood, MI 08-31-2009

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  Its sour and sweet..

  Rated: 5 stars out of 5

  ...most importantly DELISIOUS!!! This is a recipe is something that I could eat all the time until im out of ingredients!!! ... YUM!!!Read more

• recipe Lemon Meringue Pie
  Carisa Bronx, NY 07-24-2009

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  Did Not Set-up.

  Rated: 2 stars out of 5

  After letting my pie cool completely, it sat in the fridge for an hour. When I cut a slice, the lemon filling wasn't as set... up as I hoped it would be. It was too soft. This is not like the lemon meringue pie I would find at bakeries. It did, however make an excellent frozen pie. I think the pie filling should be baked before adding the meringue, it may have set up better. Taste-wise, it was good, a lil sweet but good.Read more

• recipe Lemon Meringue Pie
  Joyce Giddings, TX 07-01-2009

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  Secret to Meringue

  Rated: 4 stars out of 5

  So many people have trouble with their meringue. It turns to water, shrinks, and is sugary. I thought I would tell you how... to make the perfect meringue. First, never follow the directions of the experts. Be sure to beat in the sugar very well. It helps to add the sugar a little bit at a time. You must make sure that the filling is VERY hot as the heat from the filling will cook the bottom of the meringue and it won't turn to water. The meringue should be spread evenly over the filling and it must touch the sides of the crust all around. That will give it something to hang onto and the meringue won't shrink. Never cook the meringue in a very hot oven for a short period of time. It just doesn't have enough time to cook that way. Instead, turn the oven down to 325. Cook the pie for at least 20 minutes, but 30 minutes is better if it isn't getting too brown on top. You will have a perfect meringue every time. My mother taught me how to do this. Paula, I love everything you make!Read more

• recipe Lemon Meringue Pie
  leisa galveston, TX 06-22-2009

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  This recipe works with some tweaking!

  Rated: 5 stars out of 5

  I read the previous postings and took some valuable advice that made this recipe turn out perfect. 1) I made a double... recipe and then used about 3/4 of it to fill my pie shell (I used a homemade grahm cracker crust in a 9.5" glass pie pan) 2) I let the pie crust cool then added the filling and baked it at 350 degrees for 20 minutes, 3) During the last ten minutes of baking, I began to make my meringue and I used 6 egg whites instead of 3 because I like alot of meringue 4) when the pie was through baking I placed the meringue on the hot pie filling making sure to cover all the edges 5) I then placed the pie back in the oven under low broil and watched it until the topping was golden brown. I did not refrigerate this pie but allowed it to come to room temperature before serving. It turned out GREAT and was delicious!Read more