Mark Shaw wrote:

> I made Alton's lemon meringue pie (http://tinyurl.com/3ysmk)
> the other day. It was delightful, BUT:
>
> - The filling came out soupy. I probably cut it before
> it had cooled properly, but even after a couple of
> days in the fridge it's still a bit runny.
>
> - The meringue was kind of flat. I got nice stiff peaks,
> but after it was on the pie it looked kind of discouraged.
>
> I'm thinking more cornstarch in the filling. Good/Bad? Maybe a
> bit longer on the stovetop instead?

More cooking time...... and stirring. The cornstarch should thicken it
more. Once it is fully cooled it is about as solid as it is going to get.

>
> Beat the meringue longer? I didn't want to beat the moisture out
> of it....

Most of the lemon meringue pie recipes that I have tried call for two eggs,
yolks in the filling and whites for topping. I usually add an extra egg
white.

> As always when trying a new recipe, I measured everything religiously.
>
> The crust came out great, by the way.

That's the best part of the pie anyway.