Lemon Meringue Pie

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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.

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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!

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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!

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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!

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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!

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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!

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

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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.

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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!

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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!