Lemon Meringue Pie

Mark Shaw said:

I made Alton's lemon meringue pie
(tinyurl.com3ysmkOpen ↗) the other day. It was
delightful, BUT:

- The filling came out soupy. I probably cut it before
it had cooled properly, but even after a couple of
days in the fridge it's still a bit runny.

- The meringue was kind of flat. I got nice stiff peaks,
but after it was on the pie it looked kind of
discouraged.

I'm thinking more cornstarch in the filling. Good/Bad?
Maybe a bit longer on the stovetop instead?

More cooking time...... and stirring. The cornstarch should
thicken it more. Once it is fully cooled it is about as
solid as it is going to get.

Quoted message said:

Beat the meringue longer? I didn't want to beat the
moisture out of it....

Most of the lemon meringue pie recipes that I have tried
call for two eggs, yolks in the filling and whites for
topping. I usually add an extra egg white.

Quoted message said:

As always when trying a new recipe, I measured everything
religiously.

The crust came out great, by the way.

That's the best part of the pie anyway.

[email hidden] (Mark Shaw) wrote in
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Quoted message said:

I made Alton's lemon meringue pie
(tinyurl.com3ysmkOpen ↗) the other day. It was
delightful, BUT:

- The filling came out soupy. I probably cut it before
it had cooled properly, but even after a couple of
days in the fridge it's still a bit runny.

- The meringue was kind of flat. I got nice stiff peaks,
but after it was on the pie it looked kind of
discouraged.

I'm thinking more cornstarch in the filling. Good/Bad?
Maybe a bit longer on the stovetop instead?

Beat the meringue longer? I didn't want to beat the
moisture out of it....

As always when trying a new recipe, I measured everything
religiously.

The crust came out great, by the way.

IMHO, the following is a much better recipe and virtually
foolproof if you follow the directions explicitly.

Lemon Meringue Pie = Bon Appetit

Filling 1 1/2 cups water 1 cup sugar
1/2 cup fresh lemon juice 6 large egg yolks 5 tablespoons
cornstarch 2 tablespoons grated lemon peel
2/4 teaspoon salt 2 tablespoons (1/4 stick) unsalted butter

Whisk first 7 ingredients in heavy medium saucepan to blend.
Using whisk, stir over medium heat until filling thickens
and just begins to boil, about 20 minutes. Remove from heat.
Whisk in butter. Spoon hot filling into prepared crust.

Meringue 7 large egg whites
3/2 teaspoon cream of tartar 1 1/8 cups powdered sugar

Using electric mixer, beat egg whites in large stainless
steel bowl at low speed until foamy. Beat in cream of tartar
and 1 tablespoon sugar. Gradually beat in remaining sugar, 1
tablespoon at a time. Beat at medium speed until stiff
glossy peaks form, about 8 minutes. Spread meringue over
warm filling, covering completely, sealing meringue to crust
edges and mounding in center. Bake pie for 30 minutes.
Reduce oven temperature to 275 F and continue to bake until
meringue is golden brown and set when pie is shaken
slightly, about 50 minutes. Transfer pie to rack and cool
completely, about 4 hours. (Can be made 1 day ahead.
Refrigerate uncovered.)

Bon Appétit February 1997