Search Results for 'Lemon Meringue pie'

[Joan Simpson]

I made this icebox lemon pie but put meringue on top and it turned just like my mom use to make.I'm one happy lady.The only thing I forgot to bake my graham cracker crust for 10 min but my mom never baked her crust so I knew it'd be ok.I cut it just awhile ago and it's perfect..not running out in the plate.Happy here.

Lemon Icebox Pie

[Joan Simpson]

Lemon Icebox Pie

I made this icebox lemon pie but put meringue on top and it turned just like my mom use to make.I'm one happy lady.The only thing I forgot to bake my graham cracker crust for 10 min but my mom never baked her crust so I knew it'd be ok.I cut it just awhile ago and it's perfect..not running out in the plate.Happy here.

[Joan Simpson]

The pie turned out great and cut nicely. My mom always made the best lemon meringue pie with condensed milk but mine never set up very good,the recipe I made today was cooked filling with cornstarch and flour.The recipe is

https://www.allrecipes.com/recipe/15093/grandmas-lemon-meringue-pie/

[Italiancook]

I had a pie crust in the pan, ready to go into the oven for blind baking. The electricity went off. The energy company's automated message warned of a long outage. I put the pan and crust into the freezer. Then, I regretted that move as it meant I'd let some of the cold air out of the freezer. Tomorrow, I'll bake a Lemon Meringue Pie. The last time I baked one was when Mike first started this site. At that time, I reported I found the task too onerous and would never again bake that type of pie. Things change, or I'm hungry for Lemon Meringue Pie. It'll be interesting to see how I feel about the task after it's done tomorrow.

[Italiancook]

My husband's favorite pie is Lemon Meringue. I baked one for him this morning to thank him for mowing the grass all season and the leaves in the fall. I didn't bake it from scratch, but I don't believe that saved me any time! I used a lemon pudding mix. I added half a cup of fresh lemon juice in place of that amount of water. That makes it taste homemade. Of course, the meringue is fresh. I read the ingredient list on the pudding mix while I was stirring. I told my husband this is the last lemon meringue pie I'd ever make. He thinks I make it from scratch, so I didn't tell him an ingredient list brought his pie to an end.

[skeptic7]

All of you are cooking such wonderful things! I had oral surgery to remove a tooth so I can only eat soft things. I finished up the last up the last of the lemon meringue pie myself, but found the crust was harder than I liked. I'll try more blind pie crusts later.
I admire the Swedish Lucia buns and the butterhorns and all the cookies. They all sound fascinating.
Does anyone have favorite recipes that use almond meal? I bought a bag for one recipe that only used 1/2 a cup so I have most of the bag left. I thought perhaps Scottish Shortbread with almond meal subsituted for part of the oat flour.

[skeptic7]

Yesterday I baked my fourth Lemon Meringue Pie with buttermilk Pie crust and it was a success! I reread all your directions and advice. I refrigerated the pie crust, took it out and remixed it and then refrigerated it again. The pie crust dough had clumps that were too moist and crumbs that were too dry. I rolled it out again to somewhat larger than the pie pan. The pie pan had holes in it. I draped the pie crust over the outside of the pie pan, and then placed the pie pan in a 14 inch deep pizza pan with the pie pan on the bottom and the crust on top. I then refrigerated the whole thing again. I refrigerated this for several hours -- I had other things to do. THen I heated the oven to 415 degrees and after the oven was hot, took the pie crust out of the refrigerater and pricked it with a fork. I baked for 10 minutes until lightly brown, then I put the other solid pie pan over the crust and turned it over. I took out the original pie pan, and now I had a half baked pie crust inside a pie pan. I baked the pie pan for 4-5 minutes using the pizza pan to make it more manageable and prevent any butter from dripping out, until it was golden brown at the edges and slightly brown in the middle.
I then use KAF 200th Anniversary cookbook for the Lemon Meringue. I used 2 lemons for the zest and about 1/4 cup lemon juice.
The pie crust is perfect, but the lemon filling is a little soft.

[skeptic7]

Fine cooking is a tease! It said there are problems with lemon meringue pie if it is undercooked, over cooked, starchy, but doesn't really explain about these problems and how to avoid them. Is a pie filling cooked when its thick? How do you tell when its overcooked?
undercooked? Is there a difference between flour and cornstarch?

How to Make Lemon Meringue Pie

[skeptic7]

I'm eating through the lemon meringue pie which is in the refrigerator. It seems to be emitting a liquid as it ages. Anyone know what causes this?
I'm not sure whether to go on my fourth blind baking pie crust trial or not. I'd like to get a nice flaky crust. What other sort of pies use a prebaked crust? I'm almost through with the lemon juice.

[skeptic7]

Yes I was trying to use two pie pans for blind baking. I had picked them up in a thrift store, they are similiar size and a heavy metal, but the inside pie pan is perforated. This is the first time I tried blind baking with this technique and I wasn't impressed with the results.
This mornings pie shell slid to the bottom despite having been well pricked and going from the refrigerator to a very hot oven. I thought that the first failed attempt was caused by an oven at only 325 degrees and resolved to try again at 400 degrees.
The pie crust was rather thick. I used all the dough ( 1 1/2 cups flour ) in the crust instead of rolling it thin, and discarding the extra. Would a blind pie crust have worked better if it was thinner?
I did the KA Lemon Meringue again but used corn starch instead of flour, and 1/3 cup lemon juice instead of 1/4 cup. It isn't notably prettier with corn starch instead of flour. The lemon meringue filling was fine and pretty.
I want to try blind baking again, but will have to wait for another cold snap. How much beans will be needed if I try that route? Do the beans have to fill the pie crust?
Maybe I will try the two pie pan method and use parchment paper to prevent sticking.

[Rascals1]

http://allrecipes.com/recipe/221034/meyer-lemon-pie/ hope this helps.
http://www.countryliving.com/food-drinks/recipes/a42431/meyer-lemon-meringue-pie/

• This reply was modified 6 years, 8 months ago by Rascals1.

[skeptic7]

I did another lemon meringue pie with buttermilk crust the week before last. The crust was better. I handled it less and added less liquid and refrigerated before baking. I basically did a half recipe with 1 1/2 cups of white flour, 1/2 cup butter and about 6 tablespoons of buttermilk. I mixed it, refrigerated the dough, rolled it out and placed it back in the refrigerator before baking. However I tried a new method suggested by Susan Purdy in her pie book. I placed a pie pan upside down and put the rolled pie crust on top of it, then I covered it with another pie pan and put the whole thing in a deep dish pizza pan instead of a baking sheet. This has the pie crust sandwiched between two pie pans. I was suppose to be able to bake this for half the time, and then flip it over, take out the internal pie pan, and finish baking it.
Well this didn't work as planned, mainly because the pie crust stuck to the internal pie pan and wouldn't come loose. I had to bake the pie crust nearly completely and than carefully pry them apart. And then finish baking it. The crust was crisp and golden in the middle but a little too hard and brown at the edges. And it wasn't as pretty since I couldn't do a pretty fluted edge and the rim had broken in places.
I plan to try this again tonight, but this time use a normal pie pan and bend the edges over the rim to keep it from sliding down. Also I will keep this refrigerated until the time to put it in a very hot oven. I think not being in a pie pan sandwich will let it be softer and lighter.
I used the KA 200 Anniversery lemon meringue which is made with boiling water, and flour not corn starch. The boiling water makes the lemon filling cook faster than using cold water which made for less time standing over a hot stove. Very important two weeks ago as it was hot even late at night and I needed the air conditioner on all the time. The lemon filling tasted ok, but not as lemony as the recipe by Susan Purdy. It had slightly less lemon juice 1/4 instead of 1/3.
I think I will have to look for still another lemon meringue recipe, I want more lemon flavor but also appreciate the speed of using boiling water.

[skeptic7]

Two weeks ago it a cold spell I did a double batch of blueberry scones, and a lemon meringue pie. I reread the directions that BakerAunt gave for the buttermilk pie crust and it turned out much batter. The blueberry scones were well received. I used the lemon meringue pie recipe from KA 200th Anniversery cookbook, it used boiling water and was faster than the last recipe but not as lemony.

[skeptic7]

I made my pie. The filling and the meringue were quite tasty, the pie crust was a disaster. It was heavy and solid instead of flakey and light. I think I had too much liquid. It was a little dry when I first mixed it ( 1 1/2 cups flour, 1/2 cup butter and 1/2 cup buttermilk ) so I added a little more buttermilk and placed it in the refrigerator. When I got the pie crust dough out of the refrigerator it was a little too moist and rather stretchy. I rolled it out but it got sticky and hard to handle so I refrigerated it again as a rolled out pie crust between two sheets of wax paper. When I got it out I rolled it some more but then found the wax paper would tear off and had to be carefully removed from the dough in pieces. I formed a nice high pie crust with a rim and baked it at about 375. When I took it out it had slumped into a disk at the bottom of the pie pan and the butter was oozing out the crust and bubbling.
I'm not sure whether to give up on the recipe or try again. I've some ideas to try like putting baking powder in the pie crust to keep it from the heavy flatness. Try baking a little longer or at a higher temperature. Push the pie crust over the rim so it can't just collapse when the butter melts. On the other hand it uses a lot of butter.
The filling was made in a double boiler, and started with cold water. I think its less likely to scorch than a filling made in a sauce pan, but it also seems to take longer. It came out a nice yellow color and was a nice bright lemon flavor. It used 1/3 cup lemon juice, 1 cup sugar and 6 tablespoons cornstarch and 3 egg yolks. I was surprized it didn't take more lemon juice, and I have enough lemon juice left I could try this recipe again and again and again.

[Mike Nolan]

The filling in a lemon meringue pie needs to be a custard, pudding, mousse or curd. That means it needs something to thicken it, such as a starch (corn, wheat, tapioca, etc) or egg yolk. I've had dairy-based ones and ones made with no dairy, the latter tend to be more commonplace, I think.