11/7/2022 0 Comments Lemon pie recipe![]() ![]() ![]() The recipe was very easy to follow, and the pie is delicious. Next time I'll suck it up and make my own crust, too. The lemon custard set up within an hour without issue, and the meringue was glossy perfection. This was my first lemon meringue and it was a New Year's Eve showstopper! It came together fairly easily (probably because I used premade crust). I had to cook it much longer after the blind bake and got concerned. I was nervous about the pie crust because it tasted weird right out of the oven. It was tart and sweet and worked perfectly with the meringue. The filling set up perfectly within an hour in the fridge. I will definitely be making this pie again, but next time I'll also cut down the butter in the crust.Īwesome recipe! Was very successful for today's lupper (dinner but served a little after lunch time). after reading the other reviews about it not setting up, I cut the water in the filling from 1.5 to 1 cup. It baked up greasy and there was a literal lake of melted butter that covered the entire sheet tray when I took it out of the oven - what a waste! The filling tasted fantastic and was super easy. the crust has too much butter for my preference. "Too much butter" are not words I usually say but. I suggest putting the pies on the lowest rack just do not put the pies directly under the broiler, we had some flamage on Easter. Loved this recipe! Filling tasted exactly like my great grandmothers recipe. I've now frozen the extra pie dough and can't wait to use it to make another of these in the future and improve on my previous mistakes. It tasted divine but I probably could have whipped it a bit more. The only problem was the meringue, but that was my own fault. The lemon filling set well and tasted a lot like some others I've had and loved in the past. This was my first time making lemon meringue pie (a personal favourite of mine) or any pie for that matter, and I am very pleased with the result. I think all the factors are partly due to the temperature so you may need to work more quickly/ whip meringue more/ boil filling more to get it thicker and set in the fridge easy. The filling also didn't set as completely, and the meringue didn't hold up as well. When making the pie dough the butter melted too quickly and was too sticky, so I had to add more flour and then couldn't mold it in the dish like I could last time. I think that because my AC isn't working, a couple things went wrong. I've made this on thanksgiving and it was wonderful, made it again yesterday because it's a favorite. This was what made that meringue so delicious & thick. The only change I made was to only use 6 egg whites (instead of 8 for two pies). Not too sweet, and the meringue had the texture and weight of whipped cream. This was the most delicious pie I have ever made. I halved the crust ingredients and made just one (in the recipe it makes 2 crusts) for convenience, it turned out perfect. I also liked that the ingredients are simple. As a Frenchie I have had my share of good and bad lemon meringue pies, yet this one really felt like something you would order in a boulagerie or a restaurant. Everything just went as it was supposed to and that is thanks to he very clear and helpful recipe. The meringue is sweet yet not sickly and perfectly balances the lemon cream, which set pefectly as well. Yes, it takes time to make, but the result is very much worth it. The result is SO devine that my family was surprised it was not boulangerie bought. And making it definitely makes you feel like some kind of chef. No torch, so I just whacked it under the broiler for a minute and it was perfectly crisped.Ĭame out great! A question, is the meringue in this recipe Swiss meringue?Įverything about this pie was absolutely incredible. I did use a little more zest than the recipe called for, mostly b/c I zested almost every lemon I used, and it took 6+ lemons to get the necessary juice. The filling/curd tasted a bit thin initially, but after setting for a few hours turned out to be perfect. Mixed the pie crust on the first day, blind baked, made the curd, filled and finished the next day. ![]()
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