Alexis Siefert wrote:

> In article >,
> zxcvbob > wrote:
>
> > Alexis Siefert wrote:
> >
> > > I'm doing a "test" lemon pie tonight (the actual birthday isn't until next
> > > week, so I'm trying out a half-dozen or so lemon recipes). Tonight it's a
> > > lemon and sour cream pie, and I have two questions.
> > >
> > > The first is about the actual directions. In short:
> > >
> > > sugar, cornstarch, salt. Mixed in a saucepan. Milk added. Cooked until
> > > thickened. 3 large egg yolks beaten until thick and pale. Tempered the
> > > eggs
> > > with about 1/4th of the hot milk mixture, then stirred that back into the
> > > remaining hot mixture. Cooked over low heat, stirring, until thickened.
> > > Removed from heat. Added butter, lemon rind, and lemon juice. Cover and
> > > chill. Stir in sour cream. Spoon into pastry shell.
> > >
> > > "Beat egg whites, cream of tartar, and vanilla at high speed of an electric
> > > mixer until foamy. Gradually add remaining sugar, 1 T at a time, beating
> > > until
> > > stiff peaks form and sugar dissolves. Spread meringue over hot filling."
> > >
> > > There's my question. The instructions just told me to chill the filling
> > > before
> > > adding the sour cream, then it's a hot filling again? Am I missing
> > > something?
> > >
> > > Next question -- storing this overnight. No one is going to eat this until
> > > I
> > > get to work tomorrow. I haven't done a pie like this before, but for some
> > > reason I have visions of this turning to liquid in the fridge overnight.
> > > What's best?
> > >
> > > Thanks!
> > > Alexis.
> >
> >
> > Your recipe is a combination of 2 different recipes. The one with the
> > chilled filling is not supposed to have meringue (just a lemon custard),
> > then someone tacked a meringue recipe on the end. You could probably
> > get it to work if you used an Italian Meringue (it's cooked with boiling
> > syrup before you top the pie with it)
> >
> > Here's my lemon meringue pie recipe. The meringue usually weeps because
> > I don't make it often enough to perfect my technique:
> >
> > Lemon Meringue Pie (for 10" pan)
> > 2 cups sugar
> > 2 cups water
> > 4 Tbsp flour
> > 4 Tbsp cornstarch
> > 1/8 tsp salt
> > 3 Tbsp butter
> > 1 tsp grated lemon peel
> > 1/2 cup lemon juice
> > 4 egg yolks (save whites for meringue)
> >
> > Combine sugar, water, starch, flour, and salt in medium saucepan. Cook
> > over medium-high heat, stirring constantly, until thick and bubbly.
> > Reduce heat to low and cook 2 minutes more. Beat egg yolks slightly.
> > Slowly beat about 1 cup of the hot mixture into the egg yolks, then
> > return the egg yolk mixture to the saucepan. Bring to a gentle boil,
> > cook and stir 2 minutes more. Stir in butter and lemon peel. Slowly
> > stir in lemon juice. Pour hot filling into baked 10 inch pie shell.
> > Top with meringue and seal to edges; bake in a 350 degree oven for about
> > 15 minutes or until meringue is golden.
> >
> > Best regards,
> > Bob
>
> Thank you, Bob!
>
> I'd already prepared the recipe when I posted my question (yes, I know,
> jump first, ask questions later, not always the best course of action)
> and, surprisingly, it worked. I semi-chilled the filling before adding
> the sour cream, about 10-15 minutes covered, in the original sauce pan,
> in my refrigerator, then I added it to the baked pie crust. The filling
> was warm but not hot (which, I know, isn't the recommended temperature
> for adding a meringue topping). I made the meringue, topped the filling
> with it, sealed the edges with the meringue then baked it. It peaked
> and browned beautifully. Better than I'd anticipated, in fact.
>
> I did some online reading and decided not to put the pie in the fridge
> overnight. I cooled the pie on a wire rack, then covered it with a foil
> tent (I'd have preferred to cover it with a bowl, but I didn't have one
> that would fit over the pie without smudging the edges of the crust).
> This morning it was still beautiful looking. No moisture, no weeping,
> no beading. Feeling rather confident, I put the pie in the passenger
> seat of my car and headed to work.
>
> The "rather confident" part was obviously my mistake.
>
> Before stopping for my coffee, I made a quick stop into the bagel shop
> for a breakfast bite. Forgetting that the pie was in the car seat next
> to me, I got back into the car and tossed my paperback book into the
> seat. Directly on top of the foil-tent-covered pie.
>
> I made Lemon Sour Cream Smush.
>
> It was delicious :-) Not pretty, but delicious.
>
> Alexis.

My aunt sent me a recipe that she says, their family just loves. It has raw eggs
in it. But you freeze it after you make it. Eat it as a frozen desert. She thinks
I'm nuts for being afraid of it. hugs, kate