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Old 12-17-2016, 09:37 AM   #101
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Originally Posted by dragnlaw View Post
I do the exact opposite, not necessarily on purpose thou. I will make the pie a couple of days in advance. The day of serving I whip the meringue, spread it and into the oven. Never had a problem.
OK, this might have been 40 years ago, but that is the way me mum always did it. We never baked the lemon portion + meringue altogether at the start.
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Old 12-17-2016, 11:54 AM   #102
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Lemon Pie...or Tart???

Quote:
Originally Posted by dragnlaw View Post
I do the exact opposite, not necessarily on purpose thou. I will make the pie a couple of days in advance. The day of serving I whip the meringue, spread it and into the oven. Never had a problem.

My great aunt, the undisputed queen of lemon meringue pie, did this too. The meringue was twice as high as the pie.
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Old 12-19-2016, 12:23 AM   #103
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Originally Posted by Andy M. View Post
When I make a lemon meringue pie, I have the meringue whipped and ready then pour the hot lemon filling into the crust and immediately top it with the meringue. Then right into the oven to cook and brown the meringue.
This makes complete sense, and was something I totally didn't do. Ah well lessons learned.

I was somehow thinking that the meringue and the filling were one entity, when they are rightfully separate, so you can see where there might have been trouble.
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Lemon Pie...or Tart??? Hi, kids! All ready for Thanksgiving? :yum: First of all, I am not an experienced baker of desserts. I want to make [B]lemon pie[/B], but then I see that there's also something called[B] "Lemon Tart"[/B], which certainly looks the same to me. You put your home made mixture into a prebaked crust and bake and there you go. So, what is the diff? Also, if I don't have enough lemon juice, would it do to substitute some fresh orange juice? I'm 15 miles from town and can't buy any lemons. Many thanks! :chef: 3 stars 1 reviews
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