My hubby loves Lemon Meringue Pie and guess what....I cannot make a decent one!!! I have tried them all. This is what goes wrong.
1. The pastry does bake properly.
2. the filling is not tart enough.
3 ...and my worst nightmare...the watery residue between the lemon layer and the egg white, yack!!!
So this is what I need:
1. A sublime shortcrust pastry.
2. A sweet, yet tart filling
3. NO< NO and I mean No watery layer or anything
4 ...and a high meringue!!
Can anyone help, please!!!!
I need a full proof Lemon Meringue Pie recipe, please!!!!
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21 comments:
Yours looks good to me! Maybe it's just your skills as a photographer but I think it looks delicious.
awww..you sound so sad and desperate haha ;)
The daring bakers did a lemon meringue a little while ago. I liked that recipe.
Maybe we can adjust your current recipe. To add more cornstarch to your lemon curd to make it firm up better or use dried egg whites instead of fresh. Help us help you :)
I was going to say the same thing as Maryann. The DBers did that challenge with many a discussion on the very things you mentioned, you can probably get your answers by Googling them. It looks nice and high Nina! I'm sure you're just to hard on yourself :)
I think you have lots of elevation on the meringue, just needs some swooshes so accent the browning. As for crust and the wetness between layers, I think that develops on most pies the day after (if in the fridge).
I don't have a recipe. Never made it. But I love the taste of it. Good luck.
I've never made one yet...its been ages since I've eaten one. I hope you post the results when you find one that works for you!
pam - I was not unhappy with the taste, but all th other mistakes make me despondent.
maryann - thanks, I've looked at a few and will try soon.
nik snacks - I have never heard or seen dried egg whites????
proud Italian cook - thanks Marie, I appreciate your help!
peter - You're not helping me, brother. I get the "hibby Jibbies" from that oozing!!!!!
helen - thanks!
mike - will definitely do!
I'm no help at all with meringue recipes - but I watched a whole episode of Good Eats where Alton Brown described how to get all the layers to meld properly. Here's the recipe from that episode:
http://www.foodnetwork.com/recipes/alton-brown/lemon-meringue-pie-recipe/index.html
I don't know! I don't know!
If you find the answer, let me know.
I wish I could help, but I'm a dismal lemon meringue maker. :P
I love Lemon meringue pie too, I made it many times. I suggest you should read the Baking Illustrated: A Best Recipe Classic, on this subject.The information is very useful.
We made Lemon Meringue Pie once for the Daring Bakers. People were talking about their meringue weeping, so, I decided to take one person's advice and add some cornstarch. To do this she had incorporated a food styling trick; adding a cornstarch mixture to the egg whites to stabilize the meringue. She stated, "It prevents the egg proteins from overcooking which causes shrinkage, beading or weeping in the meringue. Food stylists use this technique and have used it during photo shoots to produce beautiful pies." My meringue turned out beautifully so thank you Daring Baker!!
Well, at least you tried. For me, I cannot even write the word "attempt" aside any bakes and sweet pies. Does savory chicken pot pie using puff pastry count as "baking"? Woops! ;p
that girl - thanks, I checked it out and it helps a lot.
emiline - I think I'm going to try Val's idea......trust a mother you know!!!
cabary girl - ya, I know you are a food kinda gal!
daily delicious - will do, thx!
bellini - Thanks Val, this helps a lot, I will not rest until I get it right!
tigerfish - I think it will do!
Good luck with your search. I have never made one myself, so unfortunately I'm no use at all in helping you!
have you tried dorie's florida pie? it's like the child of lemon meringue pie and coconut cream pie...if you don't like coconut, just leave that part out, i know several TWD bakers did
I can't help you there, but am willing to eat any flops!
Hmmmm I love lemon meringue pie. I would be happy to give you mine if i knew where to email it to ;o) xxx
There is a lovely recipe in the new Sarie Kos, expensive, but seems to be fool proof. I always battle with the meringue part, same thing, watery...
Never tried to make one myself... and I knwo this won't help but yours looks great to me! But I know, one is always one's own harshest critic...
Good luck - and have fun trying!
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