Comments on: Lemon Meringue Pie with Lemon Thyme Meringue

By: Stephani from The ZoeBakes Team

Stephani from The ZoeBakes Team — Mon, 24 Nov 2025 13:10:05 +0000

In reply to Anna.

Hi! Since this is an older recipe, it’s been redirected to the new one. But you can find it on the web archive. Here’s what I found: https://web.archive.org/web/20230326095912/https://www.zoebakes.com/2009/06/18/a-mile-high-lemon-brown-sugar-meringue-pie/

I hope this helps!

By: Anna

Anna — Mon, 24 Nov 2025 03:17:32 +0000

Hi! I’m kind of desperate, this link used to be for the Lemon Meringue Pie with Brown Sugar Meringue and now I can’t find that recipe anywhere! It was my go-to for lemon curd AND I used that meringue recipe for everything! Where has it gone! It had detailed pictures of how to make everything and I LOVED IT. It was a 5 egg recipe and I think an Italian meringue…. please help!

By: Zoë François

Zoë François — Mon, 03 Feb 2025 21:25:49 +0000

In reply to Cristina.

Hi Cristina,

It is important to boil the filling for the full 2 minutes to cook the corn starch fully or it will be grainy and the liquid may seperate. If the filling isn’t setting in the oven after 10 minutes, you may need more time. Every oven is different and yours may run a little low.

For the meringue, make sure your sugar is fully melted and there is no grain anymore. If you are stirring the entire time it won’t cook the eggs. Use the most powerful mixer you have to get the full volume in the meringue. It may just need more time in the mixer. If your kitchen is humid, the meringue will start to wilt, so keep that in mind if you live in a place that’s humid.

Thanks, Zoë

By: Cristina

Cristina — Thu, 23 Jan 2025 07:37:06 +0000

I have made this cake already 3 times but seams to resist 🙁
Same as above, my filling is too liquid. It got ticker when cooking but waiting the 2 minutes boiling made it liquid again. Should I turn it off when it gets thicker? it was already too liquid when put in the oven.
For the meringue this time i used the thermometer. When I checked (seemed all melted) the temperature was more than 60 degrees. Should i check the temperature while cooking it and stop when its 60? Then I use a proper whipping machine (before i used a hand one). It looks very glossy and sticks to the whisker but when i put it on a pastry bag and after in the pie, its also quite liquid and goes down. Should i mix it for longer time or is it that i did it for too long? or maybe should have put more speed?
Sorry I really want to make this pie properly but never works!

By: Stephani from The ZoeBakes Team

Stephani from The ZoeBakes Team — Tue, 28 May 2024 19:58:36 +0000

In reply to Niki Williams. Hi Niki, It may have been because the oven was turned off. The filling will also not set completely if it didn’t come to a rapid boil for a full two minutes to cook out the starch and then finish setting in the oven. The chilling is also how it fully sets up.

By: Niki Williams

Niki Williams — Mon, 27 May 2024 23:53:24 +0000

This tastes amazing, but I’m trying to figure out what I did wrong. The lemon filling was soupy.. when I put it back in the over after I filled the crust, I had turned off the oven, but left it in for extra time. Any suggestions for what I could have done wrong? I checked the ingredients and they were all correct.
Thanks Zoe!