Okay, my story is sad but true one. I LOVE baking and cooking. I am actually pretty good at both. BUT I cannot make my lemon merigue pie set properly. I have tried 4 different recipes. I am trying NOT to do the lemon jello/pudding one. I want to make a real one. I squeeze lemons, bake pie crust, sit over the oven stirring the miture (once for over 45 minutes) and no matter what the next day the pie is like liquid lemon. The merigue is perfect but one cut reveals a liquid mess. Any advise? Any help?
Claud2001
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Re: I need your help making my pie
Sweetie, I wish I knew! But, if you want...I can ask my MIL how she makes Key Lime Pie, which I'm sure is very similar (given the citrus). Good luck!
Cindy
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Re: I need your help making my pie
hmmm.. I am going to ask my mom this one, since she did make a cooking show.
Claud2001
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Re: I need your help making my pie
Michele, I checked my MIL's recipe for Key Lime Pie, and it only calls for condensed milk and egg yolks, aside from the lime juice and rind. Not sure how that might differ from your Lemon recipe, but here's another recipe you can try, or at least compare it to the ones that you have been using to see if you're leaving anything out, or skipping a step (just a thought): [ps - would the cornstarch make any difference?]
Lemon Meringue Pie II A traditional lemon meringue pie, made entirely from scratch. Makes 1 pie (8 servings). Printed from Allrecipes ----------------------------------------------------------- 1 (9 inch) pie crust, baked 1/2 cup cold water 7 tablespoons cornstarch 1 1/2 cups hot water 1 1/2 cups white sugar 3 egg yolks, beaten 1 lemon, juiced and zested 1 tablespoon butter 3 egg whites 6 tablespoons white sugar 1 teaspoon lemon juice
Directions 1) Preheat oven to 325 degrees F (165 degrees C).
2) In a small bowl mix cold water and cornstarch to a thin paste. In a medium saucepan bring hot water and sugar to a boil, then add cornstarch paste. Transfer this mixture to a double boiler. Cook until thick and smooth, stirring constantly, about 15 minutes. Whisk a small amount of this mixture into egg yolks, then whisk egg yolk mixture back into double boiler. Cook everything together for a few minutes longer, continuing to stir. Mix in juice and rind of 1 lemon along with butter. Set custard aside to cool.
3) In a medium glass or metal mixing bowl, beat egg whites while gradually adding sugar, 1 tablespoon at a time. When egg whites hold a stiff peak, beat 1 teaspoon lemon juice into meringue.
4) Pour filling into baked pie shell. Spread meringue over lemon filling.
5) Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes or until delicately browned.
michele31
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Re: I need your help making my pie
Thanks girls. Claud, I will try your recipe. I have made Key Lime pie no problem. It is this darn lemo that kills me. I use cornstarch and spend hours making sure I am doing everything correctly but still soup. I even posted on the FoodTV boards and someone told me to buy a new box of cornstarch, perhaps mine got stale. I did that, and still soup. But I will be trying!
