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Lemon meringue pie issues...

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Lemon meringue pie issues...

cheyenne | Mar 17, 2004 01:48 AM

I had two meyer lemons burning a hole in my fruit bowl so I decided to make a lemon meringue pie. I have never made a real pie before and am notorious for not sticking to recipe instructions (I just find that most recipes seem wrong). Nevertheless, I downloaded a recipe from the Internet for the filling part and got the crust part from the Joy of Cooking, and with the exceptions of adding more lemon zest and less sugar than required (by just a tad, really), I followed the recipe exactly. Crust turned out good, egg white part turned out perfect (I guess that was the easy part anyway...), the lemon filling however stayed a runny liquid and never solidified. Any ideas as to what I may have done wrong or is the recipe wrong (I KNEW IT!).

Recipe called for: 1/2 c flour, bit of salt, 1.25 c sugar (here's where I skimped by maybe 3/16th of a cup), 1/2 cup water, and 3 egg yolks cooked over a double boiler for exactly 10 minutes, stirring constantly (I probably did 10.5 minutes just to be sure). Take off burner and add 1/2 cup lemon juice and zest; cool. Put in pie shell, put meringue on top, cook additional 15 minutes (I did 16). Maybe the water requirement was overkill? The pie at least looked good... Oh well.

Anyone have a good (cough, accurate) recipe for making meringue pie? Perhaps one that is less sweet (I mean, 1.25 cups sugar seems a *little* excessive). The reason I picked this recipe out of the 12 billion responses I got from google is because it didn't call for cornstarch in the filling (allergic) or cream of tartar in the meringue (I mean, would YOU put anything called "cream of tartar" in something you intended to eat??).

thanks! -c

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