Lemon Meringue Pie
This lemon meringue pie is almost everything I want a lemon meringue pie to be. The lemon flavor is pronounced and is sweetened with just the right amount of sugar, the meringue didn’t separate, and is tall, light, and not too sweet. The filling is firm without being gummy, the crust is flaky, and there is no sogginess. I would give it five stars out five, but for one thing, and it is my fault, not the fault of the recipe. I”m not sure exactly what happened. When I completed beating the egg whites they seemed just right, and then I let them sit while I reheated the filling to make sure it was really hot before putting it in the pie shell. When I put the meringue on top of the filling the texture had changed and I couldn’t make nice peaks with it anymore. I went ahead and used it anyway.
I would definitely make this pie again. It is far, far better than other lemon meringue pies that I’ve made. I have never been happy with my lemon meringue pies. If it weren’t for Anna at Cookie Madness I probably wouldn’t have even bothered to try to make lemon meringue pie again due to previous disappointments, but I’m so glad I tried this. Check out Cookie Madness to see Anna’s recent lemon meringue pie recipes. We’ve been chatting and she’s going to try this version too. I hope she likes it as much as I do!
I found the filling to be slightly tart, but just the right amount of tart. There were extra steps to the meringue, and I think they were worth it. I’m going to make it again sometime to reevaluate that part of the recipe since I mucked it up this time. But, since there is no puddling, and almost no beading to speak of, the extra steps were worth it to me.
The recipe for this pie can be found in The Dessert Bible by Chris Kimball. If you don’t have the book, the recipe is temporarily posted here. Get it while you can, or buy the book.
Basically Baked 
August 22, 2009 at 7:38 pm |
Ooooh, I love lemon meringue – but hold the meringue. I know, I know – then it’s not really lemon meringue, right? 🙂
I have to tell you, though, the meringue looks absolutely perfect – I would never have known you had trouble with it.
Thanks for the link to the book – I can never remember Google Books, and it’s a great way to check things out without buying the book.
August 23, 2009 at 2:34 pm |
Maybe lemon bars are more to your liking? That way you get the lemon, but no meringue. And no weeping, beading, peak issues!! Thanks for stopping by!
August 23, 2009 at 1:55 pm |
Sue, I just put my Cooks Illustrated pie in the oven and after 3 saucepans, a stand mixer and a candy thermometer, this had better be good. LOL. Your meringue looks pretty much like mine. I was able to make peaks, but because of the consistency of the meringue, the peaks looked kind of tacky so I just smoothed the top. I’ve gotten the best meringue with the 3 egg, 6 T. sugar, 1/4 teaspoon cream of tartar, 1/4 teaspoon vanilla combo and unlike this one, it peaked nicely. However, I’m counting on this little sucker not to weep/bead.
August 23, 2009 at 2:32 pm |
Your comment made me laugh. Yes indeed there’s a bit of cleanup involved with this recipe! I hope you’re not disappointed with the results!
I’m bummed to hear that your meringue looks similar to mine. I assumed it was me. I guess we’ll have to decide if pretty peaks and fewer dishes outweigh a little beading and weeping.
You’ve made numerous pies lately so I can’t wait to hear how the taste of this one compares to the taste of the others.
August 23, 2009 at 5:30 pm |
Look at the height on that meringue! Sorry about the peaking problems! You’re more brave than I, meringue is not my suite. (Which could mean trouble as our TWD this week is lime meringue pie and I’ve yet to attempt it–due Tues.) I’ll have to compare Anna’s fave meringue and this one with what Dorie has for hers and see what I think.
August 23, 2009 at 8:27 pm |
Someday I’ll try this again. I really liked the filling and I think with better timing regarding the meringue I can make it prettier. Even with it’s lack of pretty peaks it tastes good and has good texture so really I suppose I have nothing to complain about.
Good luck with your TWD recipe. It sounds interesting!
I don’t recall for sure…. is that meringue baked? I’m thinking it’s torched.
August 24, 2009 at 12:56 pm |
Hi Katrina!
I just saw your reply at Cookie Madness and it reminded me that I started to reply to this last night and didn’t. I looked up the Lime Meringue Pie you’re going to make this week for TWD, and I don’t blame you for deciding to go with whipped cream. The idea of unbaked meringue doesn’t do a thing for me. No doubt it’s pretty, but……..
I’ll check in tomorrow to see what you think of it. I love lime so no doubt I’d like it!!
August 23, 2009 at 5:40 pm |
I’m going to cut into mine when Mad Men comes on, so I’ll give you the report later. Aside from the BEADING/WEEPING, it looks great.
August 23, 2009 at 8:29 pm |
Oh yes! Do report after you’ve tasted!
August 23, 2009 at 10:17 pm |
I’m going to post my report tomorrow, but I thought the filling was great. It was smooth, almost (but not quite) creamy and very lemony. Also, it didn’t taste too eggy even though it had plenty of yolks. Meringue was good, but I’m not so sure I’d make it again because I don’t think it was any better than the one mentioned above and it still wept. BUT overall the pie was the best of the bunch.
August 24, 2009 at 6:51 am |
I think that describing the filling as smooth, almost but not quite creamy is very accurate, plus it held it’s shape when cut. And the tart lemony flavor was just right. So…. we have a filling winner!! Now, for that pesky meringue! I’ll try this meringue again just because I think it’s so close to being just right. If I were going to make this pie and serve it the same day, I think the basic meringue would be just fine and a lot less hassle.
Thanks for posting your results here!!!