Comments on: A Mile High Lemon Brown Sugar-Meringue Pie! (update on toasting meringue)

By: Myrna Todd

Myrna Todd — Mon, 31 Dec 2012 00:00:43 +0000

Fabulous looking! Another great use of my blow torch.

By: Eve

Eve — Mon, 09 Jul 2012 13:09:11 +0000

Hi, could you please let me know when the Vinegar (cream of tartar) and pinch of salt get added to the meringue mix. I can’t seem to find it in the instructions.

By: Nia

Nia — Mon, 16 Apr 2012 22:23:52 +0000

Ohhhhh Zoe! Thank you so very much. I will absolutely try your suggestions, as I so want to make a successful version of this pie. Can’t wait to try again!

By: zoe

zoe — Mon, 16 Apr 2012 12:42:14 +0000

Hi Nia,

That is a tremendous amount of acid, so it may be reacting to either your fork or the pot you are cooking it in. It could also just be the acid of the lemons, which can produce that sensation if you just lick a lemon. Since you more than doubled the amount of lemon juice it will really throw off the flavors and you’ll need to balance with more sugar, but I would really suggest you do at least 50% water or the flavor will be over powering.

Hope this helps! Zoë

By: Nia

Nia — Sun, 15 Apr 2012 13:11:28 +0000

Hello Zoe,
Okay so I made my first lemon meringue pie yesterday. Like I tend to do, I tried to make the recipe my own, and used ALL fresh squeezed lemon juice instead of water (I wanted a strong lemon flavor-but no zest in my pie). The pie was so metallic tasting. You are a pro and know this pie better than I do, so tell me please where did that taste come from? I thought maybe the metal fork I used to temper the yolks, but I see in your pictures you’re using a metal whisk (I used plastic). So, can you please help me? Thanks in advance

By: zoe

zoe — Wed, 23 Nov 2011 02:44:55 +0000

Hi Whitney,

Wow, I am so glad you were willing to try it again after the first one caught on fire!

Cheers and happy Thanksgiving! Zoë

By: Whitney

Whitney — Tue, 22 Nov 2011 21:47:01 +0000

I made this recipe last year for Thanksgiving it was a total hit!!! Getting ready to start baking tomorrow, I’ve had several requests to bake it again… This recipe now has a permanent spot in my Thanksgiving recipes. Thanks! (OH, and quick tip; make sure, if your meringue was as high as mine was, you have plenty of space in the oven for broiling… my first attempt caught on fire being so close to the top of the oven ha!)

By: mts converter

mts converter — Tue, 07 Jun 2011 09:42:55 +0000

So Delicious

By: Nonsequiteuse

Nonsequiteuse — Sun, 31 Oct 2010 22:44:10 +0000

We’ve not yet actually tasted the pie – I just broke in my new torch to do the meringue – but kudos for the best meringue recipe ever. I loved how quickly and easily the brown sugar came to temperature, and how yummy the meringue was. I wish I’d had time to make the rosemary shortbread for the crust, but will do in the future. And, I’ll post a link back once I blog about making this. I have very high hopes – as high as my meringue!

By: Janice

Janice — Mon, 29 Jun 2009 16:24:39 +0000

It was thick, but not like thick pudding. Next time I’ll cook the yolks more. The filling didn’t run to the empty spot where we took out the pieces, so it’s set somewhat. I think I was really close, but just didn’t take it quite far enough. Thanks Zoe.