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Baking Until I Drop

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Tuesday 17th, June 2008

Lemon Meringue Pie: Too Long But Yummy

A slice of Lemon Meringue Pie, originally uploaded by Lilandra.

I made Rose Levy Beranbaum‘s Lemon Meringue Pie from The Pie and Pastry Bible this weekend.

Oh my lord. So many instructions. So many details.

Will I do it again? Who knows.
Mom says next time it will be quicker (as I’ve done it already).

I’m perfectly willing to make lots of crust ahead of time and freeze it.
However, I need to figure out what I did wrong.

Now…what went wrong – this of course doesn’t mean the recipe’s bad…just the poor lowly follower of instructions.

Lemon Meringue Pie Crust, originally uploaded by Lilandra.

She had 3 lists for her flaky pastry and I followed the second (deep dish 9″ pie). I made it on Saturday.
I think I needed more crust. It was a bit too thin. And yes I had a leftover ball (tiny so wouldn’t’ve been enough for more crust) but maybe if I measured the thickness I would’ve needed to make more crust.
I also like crisper crust. Maybe I didn’t bake it enough? The crust itself? I was scared of burning it. Maybe I needed to shield the sides.
Also, I didn’t have pastry flour. And mom says we had all-purpose flower. But who knows about protein content of our flours. Not me. Anywayz, I did 2/3 all-purpose flour and 1/3 whole wheat flour. I’m not sure if it tasted how it was supposed to. I will reread the book.

Lemon Meringue Pie Filling, originally uploaded by Lilandra.

The lemon filling was awesome. I did this Monday evening. It wasn’t brightly yellow like mom’s. It was very very very tart. I could taste a hint of sweetness (but not always) but VERY VERY TART. Yum. I don’t think I would change a thing about it (except for convenience…there’s a limit to how much washing up I want to do).
I should experiment, less corn starch, more corn starch; less egg yolks (mom had a fit over 8 egg yolks. Dunno why. As Chennette reminded me, I’ve used that many eggs for brownies already).

The Meringue, originally uploaded by Lilandra.

The meringue (she calls it an Italian meringue?) was very light and very nice. And not very sweet. I’m thinking since the filling was soooooo tart maybe I could’ve done with a sweeter meringue. Not very sweet mind you, just a little bit sweeter. Although I had issues with the crust, the taste of crust + meringue was very good, as good as I ever want it to be.

Now, on the whole, well…maybe it weeped. Or maybe the meringue dripped. Or maybe the powdered sugar I sprinkled over the top melted and dripped. While it was resting (okay! we didn’t have any patience, we waited 1 1/2 hours as opposed to the 2 1/2 to 3 hours…maybe that’s why it didn’t come out so cleanly…hehehe…) around half of it there was liquid pooling.

But, I really liked the pie. The flavour of the lemon filling and the meringue was great. It was really just the crust that disappointed. Maybe it was the whole wheat. Maybe it was the baking. Maybe it was the protein content. But, I shall try again (with the crust!!! who knows about the pie).

Now, 3 people and 1 pie?

You can see the rest of the set here.