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Lemon Meringue Pie (rec & pics)
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jerseymom
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Joined: 31 Dec 2004
Posts: 526
Location: usa

PostPosted: Sun Mar 26, 2006 12:52 pm    Post subject: Reply with quote

MamaC,
I like your pie and meringue too! So pretty, for me I can finish a whole pie, quite low fat isn't it Wink

Thanks for telling me the nature of meringue... In fact, when I look your steps one more time, you bake the meringue for 30 mins while I did mine only 15 mins. Isn't it funny all the recipe I came across only require such a short time. I must follow your baked time next round, hope the condes problem will stop.

Really learn a lot from you. Big thanks to you!
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giselle
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cwl
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Joined: 24 Jan 2006
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PostPosted: Mon Mar 27, 2006 5:05 am    Post subject: Reply with quote

jerseymom wrote:
cwl wrote:
my 'melting' is the area between the meringue and lemon curd.

in the very beginning when I made this pie I encountered this problem. Two reasons for me...
1. I cut the pie too early. My pie actually needs a few hours to get set completely. Cut it before the problem would occur.
2. (this may confuse you and is contrary to MamaC's method)... I didn't add the meringue when the lemon custard was super hot. I read a couple of books (incl Joy of Baking) suggested this solution... right after pour in the hot bubbling custard then immediately add the meringue, also make sure the meringue seal well all around the crust. Therefore, the meringue can continue to be "cooked" by the hot custard.

Then ever since I don't have your problem. However, I still can't solve my conden problem, you might try MamaC steps Razz


Ahhh... I guess I was too 'kan cheong' (excited) about eating my pie. I think I cut into it straight from the oven. :roll: :roll:

Jerseymom, you can try out MamaC's recipe and let us know which is the best Wink
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jerseymom
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PostPosted: Mon Mar 27, 2006 6:58 pm    Post subject: Reply with quote

will do Razz
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giselle
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jerseymom
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Joined: 31 Dec 2004
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PostPosted: Sat Apr 08, 2006 4:34 pm    Post subject: Reply with quote

Vi,
I did it, no condens, yeah yeah!!! *jumping up and down*
thank you soooo much for your advice! The pie sitting after a day its top is still nice and dry and crispy Very Happy, eventually got it right.
But I have one more question, after the meringue being baked and sat to cool off, there's some liquid dripping out (pic on left). So I tilted the pan to drain and worried so much what happened inside... but an interesing thing was, when I cut it open, it's perfect and set well, no extra liquid (pic right). Did you come across the same thing?
I did let the custard cool off... but not completely (about 90% cool). Would it be the reason?
Otherwise, nothing wrong with the pie, my crust still perfectly crunchy Razz


cwl, hope you have a perfect pie next round... Vi's instruction is very good Very Happy
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giselle


Last edited by jerseymom on Sat Apr 08, 2006 4:38 pm; edited 1 time in total
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coxiella
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Joined: 31 Oct 2005
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PostPosted: Sat Apr 08, 2006 4:38 pm    Post subject: Reply with quote

Giselle, your meringue pie looks perfect Very Happy
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Angie
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jerseymom
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Joined: 31 Dec 2004
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PostPosted: Sat Apr 08, 2006 4:42 pm    Post subject: Reply with quote

Angie, oh thanks!
This pie is very ang-moh (western) taste, very lemoney, very custard-ey... as I recall in Asian this type of pie is not that popular... am I right? But after I tasted a couple of times, I love it loh Razz
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giselle
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coxiella
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PostPosted: Sat Apr 08, 2006 4:45 pm    Post subject: Reply with quote

I think so, I have eaten meringue once, sooooo sweet :shock: Haven't tried a meringue pie before yet. Btw, you're up very early :roll:
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Angie
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jerseymom
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PostPosted: Sat Apr 08, 2006 4:53 pm    Post subject: Reply with quote

I know, but if you don't add enough sugar the texture of meringue will be changed.
I've been awake since 1:00a.m....
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giselle
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coxiella
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PostPosted: Sat Apr 08, 2006 4:54 pm    Post subject: Reply with quote

jerseymom wrote:
I've been awake since 1:00a.m....

Uh-oh, hope you're getting enough rest :roll:
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Angie
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jerseymom
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PostPosted: Sat Apr 08, 2006 5:29 pm    Post subject: Reply with quote

oh thanks Angie. Good night now *yawn* Smile
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giselle
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cwl
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PostPosted: Sat Apr 08, 2006 11:55 pm    Post subject: Reply with quote

Jerseymom *clapping hands* bravo, your meringue pie A-1!!! I have yet to try this Embarassed Embarassed still determined to master Kitchen's biscuits . But looks like MamaC's recipe is the one to go with-hor? Thks for checking it out!
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MamaC
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Joined: 05 Feb 2006
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PostPosted: Sun Apr 09, 2006 2:35 am    Post subject: Reply with quote

Jerseymom

It seems that even the experts get that 1-2 Tablespoons of juice at baking. Last time I made mine I had less but I don't know how to get rid of it.
I asked all my friend and they got the same result. I read on EGullet Forum and same reaction there. So I guess it must be a natural way to make this pie.
If the pie is tasty... you like it and looks great... I guess it's ok.

You did a great job... but I think the temperature was a little too high for the meringue... yours turned a little brown.
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jerseymom
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PostPosted: Sun Apr 09, 2006 5:17 am    Post subject: Reply with quote

cwl, you're welcome.

Vi,
oh that meringue is how we like... slightly over-brown Razz
Anothe method I mentioned (meringue seals the hot boiling custard) won't find liquid leaking, guess the meringue continues to be cooked from inside as well. But then the conden problem arises. In fact, I'm happy with either way as you said as long as the pie is delish... but just curious to know how things happen Wink
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