Lemon Meringue Pie

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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!

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Scrumptuous!!!!

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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.

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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

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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!!!!!!

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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.

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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.

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love it...very easy.

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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!

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what a runny mess! YUK!