lemon pie question

"garce" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ever since seeing the movie "Million Dollar Bay" I have gotten very
interested in lemon merengue pie. I have a recipe from my old Better
Homes and Gardens cookbook that produces a rich tasting pie but its
very soupy. Does anybody know how to fix this?

Chris Garcia

Without the recipe, and a description of what you're doing, it's hard to
tell what may be the problem. Not enough thickener, over cooking, under
cooking, etc.
Post the recipe, and your technique.

kimberly

Quoted message said:

"garce" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ever since seeing the movie "Million Dollar Bay" I have gotten very
interested in lemon merengue pie. I have a recipe from my old Better
Homes and Gardens cookbook that produces a rich tasting pie but its
very soupy. Does anybody know how to fix this?

Chris Garcia

Chris,

Here are three recipes that, if you follow the directions, are pretty much
as simple as it gets, and have always turned out great for me. The first is
a traditional lemon pie filling (lemon curd), the second is a recipe that
includes cornstarch for added stability (making it pretty much foolproof),
and the third is made with a bit of cream, which softens the acidity and
makes for a velvety texture.

Lemon Curd:
6 large eggs
1 cup sugar
1 cup strained freshly squeezed lemon juice
zest of 2 lemons, cut into strips
12 tbsp unsalted butter, cut into 1/2 inch pieces

Place the eggs and sugar in a med bowl (or the top half of a double boiler)
and whisk to blend. Add the juice and zest and place over a pot of simmering
water. Do not allow the bowl to touch the water, as this will cause the egg
to cook to the bowl. Whisk constantly until the mixture is very thick and
holds it's shape when dropped onto a cool surface. Strain into a bowl
(discard the zest) and add butter, 1 or 2 pieces at a time, stirring until
it has completely melted and is fully incorporated. Pour into prepared crust
and cool to room temp before covering with meringue. If not using meringue,
cover with plastic wrap until ready to use.

Lemon Pie Filling
1/3 cup cornstarch
1 1/2 cups sugar
4 large egg yolks
1/4 cup fresh lemon juice, strained
2 tbsp unsalted butter, cut into 4 pieces
2 tbsp finely grated lemon zest

In heavy saucepan, combine cornstarch, sugar, egg yolks, and lemon juice.
Add 1 1/2 cups water and whisk until blended. Cook over med heat until the
mixture comes to a boil, whisking constantly. Boil for one minute, switching
to a wooden spoon or silicone spatula to stir constantly. Remove from heat
and add butter and lemon zest. Stir until butter is completely melted and
ingredients are thoroughly combined. Pour into prepared crust while hot.
Cover and let cool to room temp before adding meringue.

Lemon Filling
3/4 cup plus 1 Tbsp (6 1/2 ounces) freshly squeezed lemon juice, strained
2/3 cup sugar
3 1/2 tbsp heavy whipping cream
5 large eggs

Whisk lemon juice, sugar, and cream until well blended. Add eggs, one at a
time, stirring well to completely incorporate each egg before adding
another. Pour into a prebaked pie or [censored] shell. Place in 375*f oven for
17-20 minutes, until filling is firm. Keep a close eye, especially during
final minutes. If it boils the eggs can curdle. As soon as the filling is
set, remove to a rack to cool.

Hope this helps.

kimberly

garce wrote on 18 Jul 2005 in rec.food.cooking

Quoted message said:

Ever since seeing the movie "Million Dollar Bay" I have gotten very
interested in lemon merengue pie. I have a recipe from my old Better
Homes and Gardens cookbook that produces a rich tasting pie but its
very soupy. Does anybody know how to fix this?

Chris Garcia

Check the archives of this group (search in google)...there was a good
thread on this earlier this year.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

"Monsur Fromage du Pollet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

garce wrote on 18 Jul 2005 in rec.food.cooking

Quoted message said:

Ever since seeing the movie "Million Dollar Bay" I have gotten very
interested in lemon merengue pie. I have a recipe from my old Better
Homes and Gardens cookbook that produces a rich tasting pie but its
very soupy. Does anybody know how to fix this?

Quoted message said:

Check the archives of this group (search in google)...there was a good
thread on this earlier this year.

I know I asked about lemon meringue pie weeping, lots of people
helped me with suggestions.

nancy