Comments on: Lemon Meringue Pie

By: Sam

Sam — Mon, 18 Mar 2024 15:49:53 +0000

In reply to Bianca.

Hi Bianca! The cream of tartar helps to stabilize the egg whites so it is very helpful. If you don’t have it, you could try omitting it or using a little bit of lemon juice to help stabilize the meringue.

By: Bianca

Bianca — Sat, 16 Mar 2024 14:18:42 +0000

In reply to Doreen.

Hi! What can I use ins te as of cream of tartare?

By: Sam

Sam — Mon, 05 Feb 2024 15:43:48 +0000

In reply to Melanie.

I’m so glad you enjoyed the pie so much, Melanie! 🙂

By: Melanie

Melanie — Sat, 03 Feb 2024 16:44:19 +0000

I’ve been making lemon meringue pie for years, but had never tried Italian meringue. This recipe made a very tasty pie, with a beautiful, billowy meringue. As promised, no weeping. Also, because I use my laptop instead of printing online recipes, I love how you re list each ingredient along with the steps so we don’t have to scroll up and down while baking. This, along with photos and video, made for an easy recipe to follow.

By: Sam

Sam — Mon, 22 Jan 2024 15:09:44 +0000

In reply to Doreen.

Hmm was just the outer-most layer crisp? Was it marshmallow-y inside?

By: Sam

Sam — Mon, 22 Jan 2024 02:48:22 +0000

In reply to Jen.

I’m so glad everyone enjoyed so much! 🙂

By: Jen

Jen — Sun, 21 Jan 2024 23:49:40 +0000

I made this lemon meringue pie for a family member for their birthday and it was a HIT! As someone who doesn’t make this often, the process was a little time consuming to make sure everything was just right. The video on Sam’s YouTube was super helpful to make sure everything was coming together correctly. Will use this recipe again!!

By: Doreen

Doreen — Sun, 21 Jan 2024 20:21:55 +0000

In reply to Sam.

Sam, it didn’t bake too long. I was very careful not to brown too much. It was a great consistency when I put on the pie. Maybe I didn’t heat the first step enough or over beat whites ? Thx

By: Sam

Sam — Sun, 21 Jan 2024 19:58:31 +0000

In reply to Doreen.

Hi Doreen! Was the meringue dry and crisp all the way through? Could it have been baked too long or too close to the heating element?

By: Doreen

Doreen — Sun, 21 Jan 2024 19:49:25 +0000

Hi Sam, I have always avoided lemon meringue pie as many pies are watery and meringue doesn’t hold. I made your pie yesterday and watched the video. All came our great with the exception of meringue. The pie looked great, but when I cut into pie the meringue just crumbled a was a mess. It wasn’t watery- any thoughts on what would have caused this. I do want to attempt recipe again. Thx.

By: Sam

Sam — Sat, 11 Nov 2023 22:42:39 +0000

In reply to Cheryl.

Thanks for the feedback, Cheryl! I hope you love this one! 🙂

By: Cheryl

Cheryl — Fri, 10 Nov 2023 16:30:30 +0000

I’ve been making lemon meringue pie for over 50 years. I always made a basic meringue making the filling while making the meringue on my stand mixer. You’re right to prevent a weepy meringue get it on the HOT pie filling as fast as possible!
I baked it until it was a golden brown. It does deflate a little as cooling but never weeps.