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
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.
atlast Posted: 05/26/13
At last no more weeping! This is the best recipe I've tried in many a long year. I mistakenly used all of the sugar and the cornflour in the filling, which set absolutely perfectly, if not a little sweet, the set was solid and strong. Did stand stirring all of the required minutes and if not a little more time. The meringue was outstanding, kept the height, and DID NOT WEEP! Not one little tear under the entire pastry. Used the more cornflour and sugar as required OUTSTANDING RECIPE, THANK YOU. I'm keeping this under wraps for the next local show cooking comp :).
vexilly Posted: 06/23/12
The 1 1/2 cups of boiling water has to be a typo. The filling is way too liquid.
jayess99 Posted: 04/20/14
this recipe is atrocious. they didn't say that pouring boiling water into an egg yolk mix will cook the eggs, they didn't say that the filling has to be almost thick enough to cut with a knife, and they didn't say that it's going to taste like a storebought pudding. This thing is runny, tastes like egg with no degree of tartness, and I've got company coming in two hours and no dessert. Do I sound angry? Never again will I try recipes from self-proclaimed experts who couldn't cook their way out of a wet sack.This is crap.
Sekishi Posted: 05/28/14
This is the first time I've ever made lemon meringue pie and it turned out pretty good! I had no problems getting a nice, firm filling. I made sure to add the boiling water very slowly and it worked out just fine. The overall flavour was tart, refreshing and not too sweet. The only problem was that I couldn't get the meringue to form stiff, glossy peaks. I'm pretty sure this was my own fault as I had a dribblet of yolk in the egg whites. I've now learned that if there's any yolk, start over! My boyfriend, who doesn't like lemon flavoured desserts, went back for seconds. So, it's a keeper in our book.
Cynruthie Posted: 05/22/14
Finally a successful meringue recipe that makes mounds of it. The custard is perfect too. I will definitely keep this recipe. I would also suggest reading through the recipe before starting and slowly add the boiling water to the already heating custard.