I'm on my second lemon meringue pie and they both have been failures. They are watery and have a tin-like taste.
I did use a prepared pie crust in an metal (aluminum?)pan. It was a Mrs. Smith's brand.
Here is the last recipe I used:
Grandma used this recipe as a pastry chef. It uses half flour which helps stabilize it. It also helps to cook it long and slow say 10 minutes or more on low heat after it thickens before adding the yolks
Grandma's Lemon Meringue Pie
4 tablespoons flour
4 tablespoons cornstarch
1/2 teaspoon salt
1 cup sugar
1/2 cup cold water
1 1/2 cups boiling water
2 tablespoons butter
4 egg yolks, beaten
1/3 cup lemon juice
2 teaspoons lemon rind
Meringue:
4 egg whites
1/2 cup sugar
dash cream of tartar
In a heat proof bowl beat the egg yolks until thick and yellow. Add the lemon juice and rind and mix well. Set this mixture aside. In top of double boiler combine flour, cornstarch, salt and sugar. Gradually mix in 1/2 cup cold water a bit at a time to avoid lumps until you have a smooth mixture. Gradually whisk in the boiling water. Add the butter and cook stirring constantly until thickened. Continue to cook stirring constantly a few minutes more. Remove the sugar mixture from the heat. Add a few spoons (about a third cup, or half cup) of the hot sugar mixture to the yolks and blend quickly. Return the yolk mixture back to the pot, blend quickly and return the pot to the heat. Continue cooking 2 minutes more stirring constantly until the mixture steams a bit. Pour into baked pie crust. Top with meringue and bake in 375 degree oven about 8 to 10 minutes watching carefully until the meringue has golden brown peaks
Note: this is the recipe grandma used when she was pastry chef at a private club before WWI. She used a double boiler because she made large amount of pies. (She used 25 pounds of flour for each day's piecrust). and you have to cook it slower to avoid overcooking the bottom before the rest is done. At home she skipped the double boulder. This pie was served to the likes of Henry Ford I.
Please help!
Mikro
I did use a prepared pie crust in an metal (aluminum?)pan. It was a Mrs. Smith's brand.
Here is the last recipe I used:
Grandma used this recipe as a pastry chef. It uses half flour which helps stabilize it. It also helps to cook it long and slow say 10 minutes or more on low heat after it thickens before adding the yolks
Grandma's Lemon Meringue Pie
4 tablespoons flour
4 tablespoons cornstarch
1/2 teaspoon salt
1 cup sugar
1/2 cup cold water
1 1/2 cups boiling water
2 tablespoons butter
4 egg yolks, beaten
1/3 cup lemon juice
2 teaspoons lemon rind
Meringue:
4 egg whites
1/2 cup sugar
dash cream of tartar
In a heat proof bowl beat the egg yolks until thick and yellow. Add the lemon juice and rind and mix well. Set this mixture aside. In top of double boiler combine flour, cornstarch, salt and sugar. Gradually mix in 1/2 cup cold water a bit at a time to avoid lumps until you have a smooth mixture. Gradually whisk in the boiling water. Add the butter and cook stirring constantly until thickened. Continue to cook stirring constantly a few minutes more. Remove the sugar mixture from the heat. Add a few spoons (about a third cup, or half cup) of the hot sugar mixture to the yolks and blend quickly. Return the yolk mixture back to the pot, blend quickly and return the pot to the heat. Continue cooking 2 minutes more stirring constantly until the mixture steams a bit. Pour into baked pie crust. Top with meringue and bake in 375 degree oven about 8 to 10 minutes watching carefully until the meringue has golden brown peaks
Note: this is the recipe grandma used when she was pastry chef at a private club before WWI. She used a double boiler because she made large amount of pies. (She used 25 pounds of flour for each day's piecrust). and you have to cook it slower to avoid overcooking the bottom before the rest is done. At home she skipped the double boulder. This pie was served to the likes of Henry Ford I.
Please help!
Mikro