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1 kirkspencer  Fri, Dec 6, 2013 9:08:04am

I like half crisco, half butter for my pie crusts. And I’m also fond of the 321 crust (3 parts flour 2 parts fat 1 part water) though I admit it’s a bit shorter than what you’re making. (Shorter, for the non-cook, is the tender/crumbly texture that comes of higher quantities of fat in unleavened doughs. Think shortbreads - pecan sandies for a purchased example.)

2 sizzzzlerz  Fri, Dec 6, 2013 10:38:02am

I haven’t tried sugar syrup for the meringue or ultrafine sugar, for that matter. I just use regular sugar, however, the final result always seems a bit heavy. I’ll try the ultrafine next time. And I, being somewhat lazy, use store-bought pie crusts. Very useful when you want your pie RIGHT NOW!

3 RealityBasedSteve  Sat, Dec 7, 2013 6:11:50am

I’m not happy with this recipe at all. I followed it exactly as posted and my pie looked nothing like the one in the posting. It didn’t have anything but an empty pie crust. Apparently the meringue and lemon fillings are additional items that have to be provided separately. This is a fine crust, but not very useful without the other items. I tried to make it work by putting the beans (are these considered baked beans?) in and covering it with some old spray whipped cream left over from a party. It wasn’t very good.

I can only give this 1 star.

{/amazonReview}
RBS

4 ObserverArt  Sat, Dec 7, 2013 12:09:12pm

I just had to check that recipe to see if you include the “lemon zest.”
Yep…you mentioned it. Mmmmm! Such a key ingredient to the filling to give it that citric acid punch and the real lemon kick.

5 blueraven  Sun, Dec 8, 2013 8:38:46pm

I made a lemon meringue pie a couple of weeks ago.

The recipe was pretty similar and the pie was very tasty and it was pretty too!
But I noticed the meringue kind of sliding off the lemon curd filling when it was cut into serving pieces.

I didn’t use the plastic wrap over the pie filling as stated in your instructions while I was making the meringue. Do you suppose it formed a film as it cooled in the shell and that was what caused that, VB? Maybe not allowing the meringue to “attach”?

6 Lord of the Pies  Mon, Dec 9, 2013 5:45:49am

re: #5 blueraven

I made a lemon meringue pie a couple of weeks ago.

The recipe was pretty similar and the pie was very tasty and it was pretty too!
But I noticed the meringue kind of sliding off the lemon curd filling when it was cut into serving pieces.

I didn’t use the plastic wrap over the pie filling as stated in your instructions while I was making the meringue. Do you suppose it formed a film as it cooled in the shell and that was what caused that, VB? Maybe not allowing the meringue to “attach”?

The reason for keeping a plastic wrap over the filling is to make sure that a film doesn’t form on top as it cools.

The meringue is very delicate and it deteriorates quickly, the best time to serve the pie is a few hours after baking after it has cooled down in the fridge. Even overnight the meringue will start to dissolve.

7 blueraven  Mon, Dec 9, 2013 10:01:42am

re: #6 Lord of the Pies

The reason for keeping a plastic wrap over the filling is to make sure that a film doesn’t form on top as it cools.

The meringue is very delicate and it deteriorates quickly, the best time to serve the pie is a few hours after baking after it has cooled down in the fridge. Even overnight the meringue will start to dissolve.

Thanks! Good to know. Everybody loved the pie but you had to chase the meringue around with your fork to get it in the same bite as it was sliding off the pie.

Next time I will definitely use the plastic wrap.


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