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It was beautiful! I was concerned because I used a hand mixer and the egg whites weren’t making much of a soft peak after much mixing, but I went ahead and added the cornstarch/water mixture (first time I heard of that!). After beating for a long time at high speed, I had a pretty decent meringue. Heated the lemon curd ‘til it was bubbling, then put it all together. Only problem was the meringue wants to slide off the filling. Otherwise, beautiful and delicious!
Fabulous recipe! Finally a successful Lemon Meringue Pie experience. Thank you!
this is an awesome recipe that closely resembles mine…only difference is the 5 eggs, I usually use 4..And I never cooked corn starch and tarter for meringue….It stayed nice and big even after it cooled…IT WAS BEAUTIFUL!!!!!I really didn’t want to share.. But I HAD to…..
Normally I don’t leave ratings, but this is a “masterpiece” per my neighbor. I don’t consider myself a novice baker, but found new tips to improve my meringue and blind baked crust. Worth the extra time in the end product. Thanks! My son loved his lockdown baking request.:)
This was my first attempt at lemon meringue pie. It came out perfectly even though I made it on a rainy day. I used Meyer lemons because we have a tree that has an abundance of lemons right now. It was the perfect combination of tart and sweet. Great recipe!
I made this wonderful lemon meringue pie last night and It was the creamiest best I’ve ever had/ made. I’ll be checking out more of your recipes, thank you Deborah M
You’re welcome Deborah, I’m so glad you liked it!
Hi! My husband can’t eat dairy. Could I replace the 2 tablespoons of butter with smart balance or earth balance substitute?
Thanks for this great recipe. I’m excited to try it!
Either should work, Rebekah. Good luck!
Family loved it!
I’m allergic to corn. Is there something I could substitute for the cornstarch and still have it turn out well?
Hi Mary, great question! I have not tried making either the meringue or the lemon curd with a substitute for cornstarch, but theoretically it could work. If I were to try a substitute, I would try tapioca starch, since it’s a well known thickener. That said, this is a rather involved recipe to attempt cold with such a major substitute. You might want to try out the parts – the curd, the meringue – first, with a smaller amount, just as a test, to see if that substitution would work.
Should the cornstarch and water slurry cool to room temperature before you add it to the egg whites?
Hi Armand, by the time that you have done the steps of whisking the sugar and cream of tartar, and then beating the egg whites to soft peaks, the cornstarch mixture will have cooled enough so that it is no longer so hot that it would cook the egg whites.
I baked this pie today and it was fantastic! I had never baked a lemon meringue pie before and it was a little more work than I thought….But very much worth it!
The second time will be alot easier and after that you will be a pro…. Its very good isnt it!!!
Hi! Here’s my game plan. Let me know if you think any of these ideas will end in disaster. First, I only have two hours to make this at my friends house tomorrow so I was hoping to make your pie crust at my house tonight and freeze it. The problem is, my friend lives an hour subway ride away so it would definitely defrost by the time I got there. Could I refreeze it or re-chill it? How long do you think I’d need to? Second, this recipe has to be dairy free so I was just hoping to use earth balance. Do you think that’s fine? Third, I just wanted a clarification. If I don’t use cream of tartar and just use white vinegar like you said, is the only time I add it with the egg whites? Thanks!
Hi Leah, hmm, lots of variables here. Yes, the pie crust will likely defrost by the time you get it to your friend’s house, but if you put it back in the freezer for 30 minutes, it should be fine. Regarding dairy free, are you talking about using Earth Balance as a replacement for the butter in the crust recipe, or in the filling, or both? I have not experimented with this butter substitute, so I have no idea how it will respond in either the crust or in the filling. If it were me, I would experiment with this at home first before trying it out on guests, but that’s just me. As for the vinegar in place of cream of tartar, the method instructions explain when you use it, and yes, it would be the only time you would be using vinegar. Good luck!
made it this morning and it turned out amazing!! just like your picture :) first time I ever attempted to make it, thanks thanks thanks!!
First time we made a lemon meringue pie from scratch, came out perfect. I didn’t get the last 2 slices thank you
Do you use fresh lemon juice or store bought??
This pie is a lot of work, and you want it to be as good as it can be. Fresh lemon juice will give you the best flavor, so why not go big? Plus you are already buying at least one fresh lemon to zest, so take the plunge and use fresh lemon juice. It’ll take 2-3 large lemons and maybe 4-6 small ones to get that much juice.
Great pie lots of steps I’m a simple cooker half the time I don’t use a recipe but it’s my hubby’s favorite pie
Made this a few times and always comes out perfect
Turned out perfect…great recipe!!! Will definitely make again!
Have just made this pie and the filling is a disaster! It is extremely runny and like a liquid. I followed the recipe and it thickened when it was suppose to but as soon as I took it out of the oven it was weeping out of the pie. Where did I go wrong? The meringue however has worked perfectly.
Hi Nicole, when the pie first comes out of the oven, the filling will be hot and runny. You do need to let the pie cool completely to room temperature before cutting into it. If after the pie has completely cooled down the filling is still very runny, then it’s hard for me to tell you what might have gone wrong. If you boiled the egg yolk cornstarch mixture for 3 to 4 minutes before adding the the lemon juice, zest, butter, then the filling should set properly after the pie has been removed from the oven and allowed to cool.
There is no better recipe. Thought it was a lot of extra work remixing but it’s hands down the ultimate pie. Thanks a million. Made 3 tonight.