I tried your cinnamon rolls, they are the best I ever had. Thanks for the recipe.

By gaynell tate on May 06, 2013

I've made this pie before and it's great! With that being said, I've seen a lot of comments of the filling being soupy, this happened to me too and i figured out that you have refrigerate it over night and it's sets real nice. good luck y'all!

By amber on April 24, 2013

I made this pie tonight for my family and was very disappointed. I love Paula and me being raised in GA and being a big Paula Deen fan so it disappoints me greatly that the recipe did not turn out the first one I made was to the recipe exactly and was like water when it came out of the oven. The meringue was the only thing that did perfect so I thought maybe I missed something and retried the recipe except made a few changed to the family recipe but once again the lemon custard did not set. even when removing the meringue and baking the pie for another 20 minutes.

By Josh Elliott on April 02, 2013

FIXIN TO GO DOWNSTAIRS AND MAKE THE LEMON-MERINGUE PIE BEFORE WATCHING YOUR BEST DISHES. I AN ALREADY TASTE IT, MY AUNT MARY USE TO MAKE WHAT SHE CALLED A BUTTERMILK PIE WHEN I NEEDED COMFORT. SIMILIAR TO THIS RECEIPE. OH DID IT COMFORT ME FOR SURE. WILL LET U KNOW HOW IT TASTE, USING YOUR CRUMB CRACKER CRUST. GOT EVERYTHING I NEED, EVEN THE SAWEETENED CONDENSED MILK, NOW MY MOM MADE HERS LIKE THIS, AND IF U WERE LUCKY U MIGHT FIND ONE LAST PIECE IN THE FRIDGE. i WANT WINTER TO BE OVER SDO I CAN START GROWING MY HERB BED AGAIN. HUGS PAULA LOVE TO ALL YOUR FAMILY. WE SURE LOVE U HERE IN CT.

By Roe Herdman on February 20, 2013

Dear Paula why does my meringue go flat?

By Debbie Vance on February 14, 2013

I didn't get the merinque to stiffen! What did I do wrong? ( having lemon pie tonight), lol.

By Ruthie on January 31, 2013

Made this for my dad's birthday it was awful! I will go back to the normal filling!

By Anonymous on January 29, 2013

The ingredients for the megingue should be together. The sugar is way to the left and needs to be right with the other ingredients. Cream of tartar is not cream OR tartar or tarter. Beat until soft peaks FROM should be form. I would be glad to proof read your recipes. Have a nice day.

By Linda Cannon on December 07, 2012

PLease help Paula, My family loves lemon pies but when I make them the filling is set but the crust gets soggy because it starts to weep. How can I prevent this? Thank you Tammy

By Tammy Hofius on November 05, 2012

Great Paula

By EVERYBODYLOVESCHOCOLATE on June 28, 2012

I was so excited to make this pie for my family. I followed the directions listed exactly. The meringue baked beautifully, but the pie filling never cooked! It stayed liquid! I couldn't leave it in the oven any longer than I did, or the meringue would burn. I hated to throw away such a beautiful pie! Has anyone else had this problem?

By Erin on May 14, 2012

I have made lemon meringue pie only once and thought I would try this receipe, and I baked for 30 min instead of 15 min and this pie came out Great. and my family really LOVED IT!!!! Im not a big fan of lemon meringue pie and it is really a GREAT PIE!!!! THANKS PAULA

By Teaira Castro on April 09, 2012

I am 50 years old and just made my first lemon meringue pie. It is in the oven now but looks fantastic. Followed your directions and the meringue looks like none other before. Today is national pie day and when my husband comes home from work he is going to be so amazed. Thank you for sharing your receipe. So thankful, Gina Hopper

By Gina Hopper on January 23, 2012

Conformation-made lemon meringue pie last night turned out perfect i did realize that i had to add an extra egg yolk due to size of eggs(should use large eggs.So i hope i helped someone else( Relafleur)for best results leave in refrig over night and it does not run when cutting. PS-I take after my mom and grandmom when it comes to baking and they both speak very highley of Mrs. Paula Dean.

By Arnell on December 29, 2011

Hello i had to freshin up my memmory and this is exactley how mom and grandmom made this lemon pie.i also remember the best lemons to use is the myer lemon has better flavor.i read some comments about egg yolks not being cooked its the lemon that cooks (if you will)the egg yolks and you should fold or wisk not beat or mix for best results.

By Arnell on December 23, 2011

Love this recipe. It's one of my families favorite pies. Ummm.....Ummm....so good!

By Sharon Kay Conley on November 23, 2011

OK I did my own PI work! On Paula's other recipe for Lemon Tarts it says to bake @ 325 for 10-12 minutes. Now that is for Tarts. So I am going to try 15 minutes and call it a day!

By relafleur on November 23, 2011

Last chance! Hope someone is out there! I want to make the pie but concerned about it calling for 3 raw egg yolks. It doesn't get cooked with all the ingredients? Help a sista out!!

By relafleur on November 23, 2011

MY MOM LOVES A FRESH LEMON PIE. EASY TO MAKE AND MERINGUE WAS THE BEST.OUR LEMONS THIS TIME OF YEAR ARE HALF THE SIZE OF A GRAPEFRUIT.ONE LEMON IS MORE THAN ENOUGH FOR A PIE. WOULD RECOMMEND THIS ANY TIME OF YEAR.MOM IS 93 YEARS YOUNG.

By Leland Barrineau on November 19, 2011

I believe a very important part of this recipe was omitted re the cooking of the lemon filling. My ever so sweet daughter (HUGE Paula fan) made this last night and it turned out to be a lemon meringue soup! Bless her heart, she kept reading the directions over and over thinking it must have been something she did but when I read them I knew there was definitely a key step missing. Please feel free to notify me when it is corrected and I will ask her to try again. Lemon meringue is her favorite!

By Debra on November 10, 2011