"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Reply
 
Thread Tools Display Modes
 
Old 03-06-2006, 10:53 AM   #1
Assistant Cook
 
Join Date: Oct 2005
Posts: 5
Post Lemon Meringue Pie - what did I do wrong??

I need help! I made a lemon meringue pie and the flavor is perfect. But the consistancy of the pie is liquid. I followed the recipe to a T. I don't know what I did wrong. The recipe I pulled from foodnetwork.com
Here it is...
____________________________________
Lemon Filling:
4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell
1 recipe Meringue, recipe follows


Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.
Whisk egg yolks in medium size mixing bowl and set aside.

In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.
Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.
________________________________
The only thing I can think of is that I let the cornstarch mixture cook longer while I whipped up the topping.
Please let me know what I did wrong. I hate cooking sometimes because I seem to mess up all my recipes. Please help!
Thanks
Deborah

__________________

__________________
saykotaking is offline   Reply With Quote
Old 03-06-2006, 11:00 AM   #2
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Wow. Not sure at all what went wrong there. Hope someone else can help you. But welcome aboard and don't get discouraged, even the best cooks have booboos now and again.
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 03-06-2006, 11:02 AM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,403
Thiis looks like Alton Brown's recipe from Good Eats. Lots of people had problems with this recipe. You have to cook the filling more tha 1 minute to get it to thicken. Try five minutes.

Don't be discouraged. Sometimes the recipe is at fault, not you.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-06-2006, 11:08 AM   #4
Assistant Cook
 
Join Date: Oct 2005
Posts: 5
Yes it was his recipe. And I cooked it long. Probably about 7-8 min total. Just cause I was trying to keep it warm while I was making meringue
__________________
saykotaking is offline   Reply With Quote
Old 03-06-2006, 11:15 AM   #5
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
Could be several things. Not enough cornstarch. Cooking it too long. from
Cornstarch thickens when it comes to the simmer. It isn't better cooked longer.
This gives me another reason not to like Alton Brown

From Cook's Thesaurus:

Like other starch thickeners, cornstarch should be mixed into a slurry with an equal amount of cold water before it's added to the hot liquid you're trying to thicken. You then need to simmer the liquid, stirring constantly, for a minute or so until it thickens. Cornstarch doesn't stand up to freezing or prolonged cooking, and it doesn't thicken well when mixed with acidic liquids.
__________________
Gretchen is offline   Reply With Quote
Old 03-06-2006, 12:42 PM   #6
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Here is a thread with several good recipes on it. They are tried and true. Give one of them a go for your next effort. I bet you will have success.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 03-06-2006, 01:39 PM   #7
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,318
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
Here's my favorite lemon pie recipe.

1 (14 oz) can of Eagle brand sweetened condensed Milk
1/2 cup Lemon juice
1 teaspoon grated lemon rind or 1/4 teaspoon lemon extract
2 eggs separated
1 8 inch prepared graham cracker or baked pie crust
1/4 teaspoon cream of tartar
4 tablespoons sugar


Preheat oven to 325
In medium bowl mix condensed milk, lemon juice, lemon rind and egg yolks. Stir until mixture thickens.

Pour into CHILLED grahm crust ( I just stick mine in the freezer for 10 minutes.) or cooled baked pie crust.

In another bowl beat the egg whites and the cream of tartar until fluffy. Use high speed until the soft peaks begin to form. Add sugar a little at a time.. continute beating using medium speed. Beat for at least 4 minutes..sugar should be fully dissolved and the peaks should be shinny and stiff.

Spread the Meringue over the lemon pie. Be sure to spread all the way to the edges.

Bake for 12-15 minutes until the meringue is toasty brown. Cool and then enjoy.

I sometimes add an extra egg white to the meringue and an extra pinch of cream of tartar. I love the meringue part.. more is always better.
__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 03-06-2006, 06:41 PM   #8
Assistant Cook
 
Join Date: Oct 2005
Posts: 5
thanks all for your comments... I'll try again.
__________________
saykotaking is offline   Reply With Quote
Old 03-07-2006, 03:33 AM   #9
Cook
 
cristal's Avatar
 
Join Date: Feb 2006
Location: Seattle, WA
Posts: 67
Send a message via Yahoo to cristal
From the looks of the recipe, it might be that there is not enough cornstarch added to first mixture to thicken the filling properly. I'd use another recipe...
__________________
cristal is offline   Reply With Quote
Old 03-18-2006, 05:51 PM   #10
Senior Cook
 
Join Date: Mar 2006
Location: California
Posts: 270
Quote:
Originally Posted by saykotaking
Yes it was his recipe. And I cooked it long. Probably about 7-8 min total. Just cause I was trying to keep it warm while I was making meringue
I think that you over cooked the filling. Cornstarch will break down when cooked too long.
__________________

__________________
Swann is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:47 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.