followed the directions to the letter and the meringue turned out wonderfully, with absolutely no seeping, which was my big concern. The lemon pudding was very tasty but it did not set up as well as I would have liked. I'm about to make the recipe again for Thanksgiving dinner and I plan on increasing the cream of tarter in the pudding. Hopefully that takes care of the problem.
Foolproof Lemon Meringue Pie
Comments and Reviews 1-4 of 4
jessicavenditti Posted: 11/25/09
Johnny2010 Posted: 10/02/10
This is by far the best lemon meringue pie recipe that I ever used! The lemon filling is beautifully tart and sweet. It is also smooth, creamy, but runny. The meringue is wonderful. Using the cornstarch and sugar is brilliant. The meringue keeps those high peaks after the pie is baked and cooled overnight. Everyone just loved it. John
sherylsplace Posted: 05/01/11
This recipe makes a great pie. My only real criticism is the way the recipe is written. Before you begin, read the entire recipe. The amounts of the sugar and the cornstarch are to be divided in specific amounts between the filling and the meringue. So take note of that when you start measuring ingredients. I increased the cornstarch in the filling by 2 tsp which helps it set up a little firmer. Creamy, tart filling and a lovely meringue.
vexilly Posted: 06/23/12
The 1 1/2 cups of boiling water has to be a typo. The filling is way too liquid.