This recipe was awful . Super bummed. Lemon Cream Pie. I baked at 325 F for 20 minutes. Was disappointed in the process for the meringue as it would not set up and I ended up with liquid goop. Jennifer, I made this pie this weekend and it was perfect, my friends loved it. Hi Jenn, I have a diary intolerance and am always looking for tips on how to modify the recipe to take this into account. Wish I could figure out what went wrong. I’ve read a number of incoming comments and I’m a bit stumped because this has always been very predictable when I’ve made it. Once at my friend’s house, I covered the pie with parchment paper to protect the meringue, and popped it in the oven at 325 F. I told her to leave it for 20 minutes and not to tell me if she ends up throwing the whole thing out. Enjoy! I made this yesterday, and it was delicious! I’ve had the best luck with Eagle brand. It was my first attempt at a meringue, and I am super pleased! If you attempt to make another dairy-free lemon meringue pie, I hope you find a better alternative next time around. There is no thickening agent like corn starch or gelatin and boy is it needed. And added an extra egg white (b/c everyone loves meringue). Thanks. Couldn’t have written a better response to such arrogance in Kathy’s “review”. Hope you enjoy! Going to try it with a whipped cream topping next! If you have to take a shortcut with a store bought crust or prepared whipped cream, you can. I just made this today after it arrived in my inbox this morning. I appreciate the lesson. It was easy and tasty but not polished enough to make again. Sounds delicious. I made this at a friend’s request for her son’s birthday party. I have been baking for over 15 years. I have never had such a failure before! You can place your crust in the oven for 8 to 12 minutes. https://www.onceuponachef.com/recipes/easy-lemon-meringue-pie.html P.S. If so, would I bake same amount of time? We also used a simpler method to make the meringue and it turned out perfect. Any chance you used whole eggs in the filling instead of egg yolks? At what temperature do you bake the crust, you mention lowering it to 325 for the remainder of the pie. The filling is creamy and not overly tart like some lemon pies are, which which we happen to love. I’ll definitely make this one again. (Be sure you've reduced the oven temperature to. Remove the bowl from the heat and transfer it to the stand mixer fit with the whisk attachment. Could partially explain runniness that some are experiencing…. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Lemon meringue pie is best eaten the day it’s made, but leftovers will keep, loosely tented with aluminum foil and refrigerated, for 2 days. I paired this pie with my perfect graham cracker crust, but you can also make it with a Golden Oreo crust or a shortbread crust. This lemon meringue pie recipe comes from Myra Santoro, the mom of one of my oldest and dearest friends. So delicious. I noted that the quantity found in one can of ‘Eagle sweetened condensed milk’ sold in the U.S.A. is 14 oz. Think Christmas Vacation movie, cutting into the turkey, that was me. Honestly. It takes away the flavor of the lemon filling. Reduce the heat to low. I’m sorry but I was so disappointed with this recipe. Is this safe for egg yolks, or did I do something wrong? Thank you for the information concerning egg whites. I was mortified! Hi I made this recipe tonight. This site uses Akismet to reduce spam. Hope that helps! https://www.katiebirdbakes.com/lemon-meringue-pie-graham-cracker-crust Hope that helps! Easy Lemon Meringue Pie – delicious and so easy to make. But leave meringue amount the same. Bring about 1/2 inch of water to a simmer in a pot that’s large enough to hold the bowl of a stand mixer without letting it touch the water. Thank you! Lower the oven temperature to. Do not freeze. I looked up similar recipes and they all called for 2 cans of sweetened condensed milk along with the egg yolks, so maybe that would help…but idk since I am not the “trained chef.” Taste was good but texture was all wrong. Enjoying the pie and the compliments I happily obliged. This is my husband’s favorite pie, so I make it all the time. Hi D, You can double the filling, but I’d bake the pie without the meringue topping for about 10 minutes, then add the meringue and continue baking for 20-25 minutes more. I’ve tried those too. Thanks for all the amazing recipes! I came home to find the pie butchered with forks and almost entirely gone. Jenn, my family is not a fan of meringue. Real bummer and waste of money. With a graham cracker crust and sweetened condensed milk filling, this lemon meringue pie is foolproof and easy. I’m in Hong Kong so substituted digestives for the Graham crumbs and used 1/2 teaspoon lemon juice instead of cream of tartar, the results were great – one for my repertoire! What do you suggest I substitute for condensed milk? This recipe was a winner. (Keep in mind that the higher sides on the springform may make it a bit more challenging to serve.) The Eagle Brand recipe also doesn’t tell you how to stabilize the meringue so thanks for that Jenn! Beat over medium high speed until the egg whites form thick, glossy medium-firm peaks (they should hold their shape but curl at their tips), 3 to 5 minutes total. I am not a trained chef but am a home cook (and not the best one either). Love your recipes. . … The filling held up at first, but started oozing and losing shape after about 45 min out on the table. I didn’t put any sugar in the crust (graham crackers are plenty sweet by themselves), I used coconut oil instead of butter, and condensed coconut milk. He has a dairy allergy, so yesterday I spent over 2 h making home-made coconut condensed milk. Hey Jenn, Have you used Meyers in this recipe or just standard grocery store varieties? whereas one can of ‘Eagle sweetened condensed milk’ sold in Canada contains only 10 oz. Mound the meringue onto the wet lemon filling. My pie didn’t look as pretty as Jenn’s, but this is the first time I made a meringue, so all things considered, it was ok. The original recipe had a much thicker graham cracker crust, and didn't really balance well with the delicate and refreshing lemon flavor of the bars. I would never criticize a home cook for a recipe like this, but I expect so much more from a trained chef! I used condensed milk (and not evaporated milk). Just keep in mind that meringue gets quite sticky in the fridge. You may also want to check out my Lemon Bars. Did you use a total of 14 ounces/400 grams of sweetened condensed milk? Glad you liked it, Audrey! Can the filling be doubled? Pour into the warm crust. I made this last weekend and it was a huge hit. I always have success with Eagle brand. Hi Cynthia – sorry you had a problem with this (twice!). I’ve had the best luck with Eagle brand. The process took longer then the time shown as far as prep work goes, but I had never made a pie like this so everything was going to take longer anyway. Other than that, I followed the recipe exactly. I agree about the Eagle Brand milk, mine stayed firm even after being out of the fridge for a while so the extra change spent was worth it. Thank you! However, he has a severe dairy allergy. In a medium bowl, whisk together the egg yolks, sweetened condensed milk, lemon zest, and lemon juice. It was a little weepy at the center and my husband asked why it wasn’t chilled. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only.
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