Lemon Meringue Pie III Recipe

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Most Helpful Positive Review

Nov 19, 2007

I have been making Lemon Meringue pies for many years, trying different recipes, following the "directions" to top the pie with meringue when the filling was hot...and you know what? Topping the pie when it's hot is the WORST possible suggestion EVER!!!! It will always weep if you do this...ALWAYS. FINALLY I figured out a fool proof way to get the meringue NOT to weep: Allow the filling to cool at room temperature until completely cooled and firm. And NEVER put the pie in the fridge. Once it's cooled, make your meringue. Be sure to have the meringue cover the pie to the crust completely and then place it in the oven at 350 degrees (immediately) for 10-15 minutes or until the meringue is brown (careful, keep a close eye on it, because the meringue can go from "brown" to "black" very quickly--especially if you are someone who likes to have "peaks" in your meringue.) Now, once the pie comes out of the oven let it cool completely at ROOM TEMPERATURE...NEVER place a Lemon Meringue Pie in the fridge UNLESS you want it to weep and get all watery. I don't know where this urban legend about covering a hot filling with meringue started, but it's WRONG, WRONG, WRONG!!!!!

—Chester

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Most Helpful Critical Review

Nov 29, 2010

Followed this recipe TO THE LETTER. Was rewarded with a gloopy, gloppy lemon Thanksgiving soup! Had some misgivings about folding some of the meringue into the filling and I wonder if this is where this recipe failed for us. Wasted perfectly good Meyer lemons from my little tree. Will not be making this again.

—Erinn

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269 Ratings

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Dec 25, 2003

Excellent flavor; I also used slightly less sugar than the recipe states for a little more intense lemon flavor. I don't think I'd made a lemon meringue pie before and I was extremely pleased with the way this one turned out; I will definitely use this recipe again! Some notes to prevent shrinkage of the meringue and "weeping" (extra moisture under the meringue. (These tips are from a section on preparing meringue in one of my cookbooks.) Don't let the lemon filling cool too much; instead of putting it in the refrigerator til lukewarm, after preparing it make the meringue and spoon the designated amount of meringue into the hot/very warm lemon mixture. Spoon the filling into the baked pie crust, and cover with the remaining meringue while still very warm. Make sure to spread the meringue well, to the edges, touching the crusts. These steps should prevent the meringue from shrinking away from the crust and getting soggy underneath!

—MARIAHAN

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Jan 13, 2007

This was delicious! As a previous reviewer stated about meringue, don't follow the directions to let the lemon custard cool before putting on the meringue. To achieve a perfect seal, you must add meringue while the filling is still warm. Use the "Meringue II" recipe from this site -- it's a perfect meringue recipe. Everyone who ate this wanted a second piece. The consistency was awesome.

—AEVANS28

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Nov 06, 2006

This pie was amazing! I actually have a ponderosa lemon tree (it gets lemons the size of grapefruits) and my first lemon was ripe. I wanted to make something using it and found this recipe. Everything turned out perfectly, I did add a small bit more of the cornstarch as suggested in other reviews, and if I would change anything, I would put a cup of sugar, instead of a cup and a half, in the filling mixture. It came out a bit sweet. But I would definitely recommend this recipe otherwise as it is....it turned out great, and I WILL be making this again!

—Shannon

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May 26, 2005

This waS VERY GOOD, HOWEVER I EXPERIENCED SOME OF THE SAME PROBLEMS AS FAR AS THE RUNNYNESS(IS THAT A WORD?) ANYWAY, DESPITE THAT IT WAS REALLY GOOD. tHE SECOND TIME I MADE IT I LET THE FILLING COOL COMPLETELY HOPING THIS WOULD CREATE LESS "JUICE" IF YOU WILL AND IT DID BUT IT WASNT AS FIRM AS I WOULD HAVE LIKED, I THINK I'LL ADD A LITTLE MORE CORNSTARCH NEXT TIME. oVERALL THE TASTE WAS EXCELLENT!

—METHODLUV

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Sep 07, 2006

Look no further for an awesome Lemon Merangue Pie. I read the reviews before I made this, but decided not to alter the original recipe at all and it turned out wonderful! My husband liked it, too!

—Liz

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Dec 05, 2005

Everyone at my work said this was a wonderful restaurant tasting pie. The only problem I had was were it says mix cornstarch and 1/3 cup water to make a smooth paste. There was no such thing as a smooth paste with 1/2 cup cornstarch and 1/3 cup water, it was concrete so I just added some of the boiling sugar/water mixture to try and make it a smooth paste. I did add a little yellow food coloring for the color. I will definitely make this again.

—Kelly011465

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Nutrition

Calories
383 kcal
19%

Carbohydrates
66.7 g
22%

Cholesterol
117 mg
39%

Fat
12 g
18%

Fiber
0.3 g
1%

Protein
4 g
8%

Sodium
386 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Meringue Pie III

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 383
** Calories from Fat: 108

% Daily Value *
** Total Fat 12g 18 %
** Saturated Fat 5.2g 26 %
** Cholesterol 117mg 39 %
** Sodium 386mg 15 %
** Potassium 73mg 2 %
** Total Carbohydrates 66.7g 22 %
** Dietary Fiber 0.3g 1 %
** Protein 4g 8 %
** Sugars 51.2g
** Vitamin A 5 %
** Vitamin C 13 %
** Calcium 3 %
** Iron 9 %
** Thiamin 6 %
** Niacin 10 %
** Vitamin B6 3 %
** Magnesium 3 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.