Fast Microwave Lemon Meringue Pie

The first time I made this, it came out with some lumps that I had to pick out. The times after that, I added ice cubes to the water to get it really cold and I very aggressively whisked the cornstarch. I also stopped after the first minute of cooking and then after two and a half minutes mark to stir. I have since had no problems with lumps. I always make this recipe into lemon tarts (it makes 24 regular sized tarts) with frozen tart shells and serve it with fresh whipped cream instead of meringue. It's very delicious and a new favorite of mine!

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Evelync,Made this last week,had some Meyer lemons to use up,and thought I would try this method...The lemon part worked out fine and it was very tasty,perfect...I did have a bit of a problem with the merinque,as did some of the other reviewers,so I added a quarter teaspoon of cream of tartar....it still was not perfect,so will look again for a meningue next try,great to find this post,regards...Don

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This is a winner!! Thank you very much for posting this brilliant recipe. I am not a fan of microwave cooking but I made it to your recipe and I had not one problem..I am amazed. I must declare I only lightly measured the cornstarch. Please share all those easy, quick brilliant recipes.

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I made my very first pie using this reciepe and I am 55 yrs old! It is a winner and I intend on it becoming a family favorite...I think its better than the name brand pies produced thru national bakeries!

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This was really easy, but seemed to take to long to get the lemon zest grated and get the juice. The tast was just right. I will be makeing it again. I can't seem to get the merignue to peak up like I would like it to. I did use room temp egg whites.

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i used lime instead of lemon and realized part way through that i was out of butter and margarine so i used canola oil instead. i found the uneven cooking of the microwave really annoying and had to use the electric mixer to get the lumps out. unfortunately this leads to hot filling flying around and burning you. also, ceramic bowls get VERY hot in the microwave and made this rather hazardous. i think i'd have been better off just using the stove. i know from experience that you can't properly whip egg whites in a food processor or blender so i just did it the right way with a hand mixer, adding sugar and salt after the egg whites were already fairly solid. was very frustrated by the lack of time guidance for baking. mine was brown after 15 min but obviously not cooked since it was leaking raw egg all over the oven! i reduced the temp to 325 and cooked for another 20 min or so (with a cookie sheet under to catch drips) and cooled thoroughly to make sure the meringue set (i have a serious thing against undercooked eggs, yuck). half a cup of corn starch seemed like a heck of a lot and it ended up with that glue-like smell to it but otherwise it was tasty. this certainly was not easy or fast and it made a huge mess of my kitchen but i might bother doing it again on the stovetop for special occasions only

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Making this filling in the microwave was very easy and I would use that method again. The pie had a nice flavor balance between sweet and tart. I could not get the meringue to set up though. I tried the food processor method and after 10 minutes of spinning liquid I switched to the hand mixer for another 10. I didn't get peaks of any kind and I even tried adding some cornstarch. It must have been something I did wrong because no other reviews have mentioned any issues. Also, it took much longer to cook than the 14 minutes stated, almost double. Since we didn't have the meringue I served it with whipped cream and everyone seemed to enjoy it. Thank you.

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I was SO pleased with this recipe. I had attemped earlier in the day to make a lemon meringue pie (recipe from this website) and it was not successful. The lemon part was like water. I decided to try and make another pie with a different recipe and chose this one. I was so excited when it turned out right. My husbands favorite dessert is now easy to make

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This one is a keeper! I loved being able to make the filling in the microwave.

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Mine wasn't quite near as perfect as the pictures, but for the one who ate it, I don't think they cared much! Quick and easy, great recipe!

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I didn't find this quicker than my usual stove top method, but it is indeed easier not having to stand over a stove and keep whisking to keep from burning. I found this way too sweet though for my liking, it uses 75% more sugar than most recipes with equivalent amounts of other ingredients. I wasn't sure, however, if reducing the sugar would impact the solidity of the curd due to it being a microwave recipe. I may try it again with less sugar to see. Worth noting - my microwave is small so I had to cook this longer in the last cook stage to get it to thicken.

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This was fast and easy as promised! The only thing I think needs to be changed is the amount of cornstarch. It's way too much. I think half would give it a nicer consistancy. 1/2 cup makes it too rubbery.

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lemon filling is so easy to make, I made 4 pies yesterday and they were beautiful! I doubled the batch twice and after baking with meringue I realized I leftout the butter. The pies were fantastic and didnt need the butter in my opinion. I will be keeping this recipe in my cook book for the future. Thanks evelync for a wonderful recipe

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I had never tried to make Lemon Meringue Pie before (I had actually never even eaten it), but today, to celebrate my husbands birthday, I tried it. It is his favourite pie and he loved this vversion. I must admit it is now in my top list of pies too. I did reduce the amount of sugar and loved the balance between tartness and sweetness in the pie. My Mother-In-Law has already asked for the recipe...

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I used the filling portion of this recipe. It turned out very well...so quick and easy. I did reduce the sugar to one cup and the water to 1 1/4 cup. I like my pies a bit more tart.

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Wow!!This pie is excellent. It was so easy to make. The only problem I did had was making the meringue in the food processor. I ended up whipping it up with the mixer. But besides that I will be making this again. Thank you so much for posting.

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This is awesome and take very little time to make. Other than the 2 lemons, I always have the ingredients on hand...I've even made it without a crust and it was delicious (I'm not a crust fan).

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You are right, making this pie in the microwave is ssooo much easier than on the stove! I found the filling a bit too gummy though so next time I'll cut back on cornstarch. I used 4 egg whites for the meringue since I like to make sure there is plenty. Of course, that meant I used more sugar too. Great method for cooking the filling! I'll be using it again. I used Basic Graham Cracker Crust for the crust.

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I've never been very successful with getting the filling to set well with lemon meringue pie until this one. It's my DIL's favorite and passes the taste test with flying colors. Thank you Evelyn for a quick, easy and delightfully tart pie recipe. It will be a family favorite I'm sure. Nancy

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