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graham[_4_]

On 20/09/2015 8:11 AM, wrote:
> On Sun, 20 Sep 2015 14:44:05 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> > wrote in message
>> news
>>> On Sun, 20 Sep 2015 09:55:19 +0100, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
>>>> "Bruce" > wrote in message
>>>> ...
>>>>> On Sat, 19 Sep 2015 22:26:49 -0400, Doris Night
>>>>> > wrote:
>>>>>
>>>>>> On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 >
>>>>>> wrote:
>>>>>>
>>>>>>> On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night
>>>>>>> wrote:
>>>>>>>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
>>>>>>>> > wrote:
>>>>>>>>
>>>>>>>>> Most people like it? I only know one person who does. My mom.
>>>>>>>>
>>>>>>>> I don't believe I know one person who *doesn't* like it. It's second
>>>>>>>> only to coconut cream, in my opinion.
>>>>>>>>
>>>>>>>> Doris
>>>>>>>
>>>>>>> I'll try some lemon meringue pie whenever I can because I don't get a
>>>>>>> chance too often. Most of the time, it's a disappointment - too sweet,
>>>>>>> not tart enough, or gummy. The last time had some was a couple of weeks
>>>>>>> ago. It was too sweet and I left half on a plate. I'm ever hopeful that
>>>>>>> a
>>>>>>> good one will come my way. Perhaps it'll happen soon.
>>>>>>
>>>>>> I think the problem people have with lemon meringue pies is the fact
>>>>>> that a good many of them are not home-made. You can buy some truly
>>>>>> horrid frozen ones around here.
>>>>>>
>>>>>> My lemon pies that I make from scratch are extremely good.
>>>>>
>>>>> I have never made a bad one myself.
>>>>
>>>> Have you ever made any? ;-) We are not lovers of very sweet stuff. I
>>>> mostly make savoury things but I do make apple pies, usually sweetened
>>>> with
>>>> a little maple syrup and I add a few sultanas and chopped nuts.
>>>
>>> Real lemon meringue should not be overly sweet and if you like lemons,
>>> make it without any sugar.
>>
>> D doesn't like meringue ... not sure how you reduce the sugar in that ...
>
> Well the meringue does require some sugar to make it hold. About to
> make some shortly, ready for next weekend. Trouble is, I can't
> remember how many frozen egg whites I put in the bowl day before
> yesterday. So will have to check if there is some sort of ratio of
> sugar to cup of whites, or sugar to X oz of whites
>
I don't think it's too critical. A recipe in the UK Good Housekeeping
book I have uses 2oz per large egg white, that would be XL in N.America.
St.Delia uses the same proportion.
Graham