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Help with lemon meringue pie!


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Help with lemon meringue pie!

Noork85 | | Jul 7, 2012 02:33 AM

Hello, im a new user and a new cook. I really want to make a lemon meringue pie but im vEry scared. Alot of people are saying the pie turns soggy and liquidy, basically it doesnt set. What should i do? Ive watched some videos where chefs have said that the meringue will stay put if i cook it a bit and then whip it(excuse my terminology, if incorrct..im very new to cooking /baking). And also i should let the lemon curd cool down before putting it in the pie crust. And i should also blind bake the pie crust. Im going to be using the pillsbury crust, btw. Do i have to blind bake it?

Please ket me know if i have this corrcect:
1) my pie filling should be cooled so it sets (in the fridge? I dont have an a.c in my kitchen and its hot in nyc)
2) my egg whites should be cooked to 160 deg and then whiped in the mixer to stiff peaks (i should clean my mixing bowl with lemon/vinegar to remove oils and to add stability?)
3) my pie crust should be baked for 10 mins.

How long should i leave the pie to set? And how long at what temp should i bake? If everything is cooked, should i just bake for 5-10 mins to get the peeks brown? Also, i dont know if it makes a difference, im baking in a small breville convection oven. So the baking is oretty even, i think.

Anyway, sorry for the really long post, ive been trying to find these answers so i finallybregistered to get some answers from the great cooks here :). Thanks!

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