HeyItsSara
Head Chef
I am going to surprise DH. It's a few steps so I'm sure he'll figure it out at some point!
Lemon meringue pie!
- Thread starter HeyItsSara
- Start date
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It's going to be delicious I'm sure. Love lemon meringue!
blissful
Master Chef
I love that too.
Glenn would be there in a heartbeat. He loves anything lemon.
Pictures, please!
Pictures, please!
The Ghan
Sous Chef
Add me to the "love lemon list" as well 
The pie sounds great.
The pie sounds great.
caseydog
Chef Extraordinaire
My ex-MIL made everyone's favorite pie at big family gatherings. That family was big on deserts. There would sometimes be eight or more pies at Christmas.
Somehow, I mentioned to the wife that I liked lemon-meringue pie. From that moment on, there was a lemon-meringue pie waiting for me whenever we went to her mom's house to visit.
I don't have much of a sweet tooth, but I wan't going to offend my MIL, so I ate a year's worth of lemon-meringue pie in a weekend.
CD
Somehow, I mentioned to the wife that I liked lemon-meringue pie. From that moment on, there was a lemon-meringue pie waiting for me whenever we went to her mom's house to visit.
I don't have much of a sweet tooth, but I wan't going to offend my MIL, so I ate a year's worth of lemon-meringue pie in a weekend.
CD
Kathleen
Cupcake
I love lemon meringue pie! And please add me to the lemon-lover list!
caseydog
Chef Extraordinaire
My ex-MIL made everyone's favorite pie at big family gatherings. That family was big on deserts. There would sometimes be eight or more pies at Christmas.
Somehow, I mentioned to the wife that I liked lemon-meringue pie. From that moment on, there was a lemon-meringue pie waiting for me whenever we went to her mom's house to visit.
I don't have much of a sweet tooth, but I wan't going to offend my MIL, so I ate a year's worth of lemon-meringue pie in a weekend.
CD
BTW, I need to add that my ex-MIL was an outstanding cook and baker. Everything she made was loaded with calories and fat, but it was soooooo good. I could gain five pounds in a weekend at her house.
My ex-wife was a top-notch baker, but I was the better cook.
CD
OP
OP
HeyItsSara
Head Chef
Despite the single digit cold in NYC, I was sweating over a hot stove mixing the custard while it cooked so we didn't end up with a mouthful of scrambled egg pie. Then, I couldn't find the antlers for the stand up mixer to beat the egg whites.
It was a very long evening!!!
It was a very long evening!!!
Andy M.
Certified Pretend Chef
I made a LMP once (for the first time) from a recipe from a Shirley Corriher cookbook. It was a beautiful pie but the addition of vanilla extract diminished the intensity of the lemon filling flavor and I never made another. Also, no one but me likes LMP so why bother?
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 15,400
I also lemon meringue pie. I usually make it for Easter dessert.
pictonguy
Executive Chef
Yeah, love lemon meringue but in the restaurants where I worked I had to step it up a notch and made lemon tarts with shortcrust pastry and Italian meringue, so I could torch it and make it look fancy, lol.
Kathleen
Cupcake
How does Italian meringue differ from standard meringue?
pictonguy
Executive Chef
It's made by whipping egg whites while streaming in hot sugar syrup (around 240°F / 115°C). This cooks the whites, creating a glossy, stable foam. Because it’s already “cooked” by the syrup, it holds its shape beautifully and browns evenly under a torch without collapsing. There's also Swiss and French meringues but I found Italian to be the most stable.
One of the first frostings I ever made - never had a name other than Fluffy White... or 'boiled' fluffy white.
sugar, cream of tartar, water, corn syrup, salt... and 1 egg white.
Been a long time but that made enough to cover a double layer or Angel Food cake. Loved it.
So which is that? Italian, Swiss or French?
sugar, cream of tartar, water, corn syrup, salt... and 1 egg white.
Been a long time but that made enough to cover a double layer or Angel Food cake. Loved it.
So which is that? Italian, Swiss or French?
OK, looked it up...
French, Swiss, and Italian meringues differ in their preparation, stability, and texture, stemming from how sugar is combined with egg whites: French is raw (lightest, least stable, for baking); Swiss involves heating whites/sugar over a double boiler (smoother, denser, good for piping/buttercream); and Italian uses hot sugar syrup poured into whites (most stable, glossy, for frostings/mousses).
So my version is Italian? Best for frosting. Long time since I made.
French - I've use a lot for making just meringues - as in Pavlova.
Never made the Swiss.
How did I score pictonguy?
French, Swiss, and Italian meringues differ in their preparation, stability, and texture, stemming from how sugar is combined with egg whites: French is raw (lightest, least stable, for baking); Swiss involves heating whites/sugar over a double boiler (smoother, denser, good for piping/buttercream); and Italian uses hot sugar syrup poured into whites (most stable, glossy, for frostings/mousses).
So my version is Italian? Best for frosting. Long time since I made.
French - I've use a lot for making just meringues - as in Pavlova.
Never made the Swiss.
How did I score pictonguy?
pictonguy
Executive Chef
Not sure, how were those ingredients combined, where they heated then added to the whites or just whipped?
Just for you Andy... you deserve it! Lemon Meringue Pie for Andy.
pictonguy
Executive Chef
ok , if you heated them and then added to the egg whites then yes that's Italian and the cream of tartar and corn syrup makes a sturdier merengue which is good for frostings, that kind of thing.
Oh I remember vividly of slowly pouring the hot liquid into the beaten egg white - one of my most chef-fy things I did back then!
I could not make fudge but I could make that icing!
I could not make fudge but I could make that icing!
