Lemon Meringue Pie

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{has_more=true, offset=40, total=56, results=[{comment_text=a lot of wizards in the comments. recipe is good. egg whites are a variable, so you'll have to adjust your sugar. However, it still works. With the filling, it doesn't hurt to treat it like a lemon curd and cook it a bit. Use a double boiler if you feel the need. EASY!, approved=true, user_name=Kurtron 5000, hs_createdate=1702249870720, rating_new__1_5_=5, id=11175460916}, {comment_text=I have always come back to this recipe, made it many times! Foolproof, easy and sooo tasty! And for finger-food occasions, I used mini cupcake tins to create tiny, bite-sized ones, except it is very time consuming to mould the pastry if you plan to make a lot. Those who said it was terrible obviously didnt follow the instructions ;), approved=true, user_name=Riley, hs_createdate=1702249870074, rating_new__1_5_=5, id=11175356699}, {comment_text=Great and easy. Should have looked at the date on the egg carton though. Old eggs don't make good peaks. But was still yummy but flattish., approved=true, user_name=Bri, hs_createdate=1702249869972, rating_new__1_5_=5, id=11175392567}, {comment_text=Nice crust & meringue but the filling was not to my liking. I prefer the edmonds method of making lemon custard as this one is fast & easy, cuts lots of corners but just doesn't taste as good., approved=true, user_name=Tati, hs_createdate=1702249869898, rating_new__1_5_=1, id=11175581993}, {comment_text=Hi,I made this recipe when I was feeling like a Lemon Meringue Pie. This was my first time making one so I decided to use Chelsea's recipe. After reading the reviews, I had figured the reason for the water/curdling was a mistake on the baker's behalf. However, after taking it out of the oven myself, I found syrup starting to build-up ontop of the filling.I heavily recommend using 1cup of sugar, and baking your filling in the case (until wobbly) prior to adding the meringue. Chances are you'll get a much better finish, like I did. Not too sure about how to fix the syrupy remnant from the meringue.Taste is nice, probably would try a different recipe if I were to make one again. The instructions are somewhat unclear and it doesn't make sense to add raw meringue on top of uncooked egg and condensed milk., approved=true, user_name=John, hs_createdate=1702249869209, rating_new__1_5_=3, id=11175475608}, {comment_text=Hello, I am trying this recipe for Christmas as a treat and the comments are very confusing. But I will comment what i think about it soon. :), approved=true, user_name=Iris, hs_createdate=1702249869164, rating_new__1_5_=5, id=11175557686}, {comment_text=Absolutely delicious! The family polished it off on about 10 minutes!!, approved=true, user_name=Gayle, hs_createdate=1702249869122, rating_new__1_5_=5, id=11175456905}, {comment_text=Typos in method of cooking meringue.CHELSEA: thanks for your feedback, all fixed now!, approved=true, user_name=Broj, hs_createdate=1702249868477, rating_new__1_5_=2, id=11175607396}, {comment_text=very very good recipe makes yummy food, approved=true, user_name=ashley, hs_createdate=1702249864538, rating_new__1_5_=5, id=11175604797}, {comment_text=The only thing in this recipe that's decent is the crust. Honestly the filling was the biggest let down I've ever had for a lemon meringue. The filling was way too runny too support any meringue topping and even the meringue wasn't great, too much sugar which caused it to start losing the air that was whipped in so it just became a thick glossy mess (yes I beat stiff peaks and yes I've made successful meringue many many times). At least the chickens were happy with their treat. Now to go find my standard recipe and make one that won't be a fail., approved=true, user_name=Jade, hs_createdate=1702249864355, rating_new__1_5_=1, id=11175607362}]}