Lemon Meringue Pie

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Easy and really good tasting pie! Would definitely make again. I used 4 eggs instead of extra large eggs.

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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.

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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!

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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.

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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

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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.

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Yummy and so easy. What a terrific recipe!

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Best homemade lemon pie!

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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!!!

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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!