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Lemon Meringue Pie

For easy slicing, dip a knife in warm water and let the excess water drip off before cutting a slice of pie. Do this before cutting each slice.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Lemon Meringue Pie
Review 1 for Lemon Meringue Pie
5 out of 5
5 out of 5
,Redondo Beach
February 3, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
3of 3found this review helpful.
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Well worth the effort!
February 3, 2012
The curd is not the cornstarch based filling you most find but a custard-like, rich base that goes perfectly with the airy meringue. I like my pie tart, so I reduced the sugar in the curd to about 1/3 c., and used only 6 tbsp. of butter. The curd was really smooth, so I skipped the chinois, stirred it while it cooled, and poured directly into the shell – still perfect. For the meringue, I threw in the extra egg white and used all 5 (you use 5 yolks in the curd) and it gave the pie a nice bit of extra height. I also cut the sugar in the meringue to 1/4 c., but will use less next time - but I like my pie less sweet. Great lower carb, lower sugar dessert (est. 10g in 1/8 of the crust) with less than 1 c. of sugar (less than 3/4 c. with my reductions). Already getting requests to make it again!!!
Pros: Yield, Healthy, Appearance, Adaptable, Impressive, Will Make Again, lower sugar, lower carb
Cons: Lengthy