Oh pshaw, on Thu 06 Jul 2006 06:49:49p, meant to say...

> I made a lemon meringue pie today. I couldn't get the meringue part to
> make soft peaks, like the recipe calls for. The last time I made a
> pie, I think I overbeat the egg whites, because there were little clear
> dots on the surface once the pie had cooled. I was afraid of
> overbeating the egg whites this time, so I poured the frothy (but
> runny) egg white/sugar mixture on top of the lemon layer. It's had
> sufficient time to cool in the fridge, and yes, there are clear little
> dots on the surface. Is it possible to overbeat the meringue mixture
> if no soft peaks are formed?

I agree with what everyone else has said. However, I came across a recipe
on Epicurious several years ago that has an unconventional meringue that
has, so far, proved to be foolproof for me.


* Exported from MasterCook *

Epicurious Lemon Meringue Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups all-purpose flour
5 ounces vegetable shortening
1/2 teaspoon salt
5 tablespoons ice water
1 1/2 cups water
1 cup sugar
1/2 cup fresh lemon juice
6 large egg yolks
5 tablespoons cornstarch
2 tablespoons grated lemon peel
1/4 teaspoon salt
2 tablespoons unsalted butter -- (1/4 stick)
7 large egg whites
1/2 teaspoon cream of tartar
1 2/3 cups powdered sugar

For crust, combine flour and salt. Cut shortening into flour mixture until
the size of small peas. Sprinkle 1 tablespoon of ice water at a time over
mixture, tossing mixture lightly with 2 forks. When most of water has been
added, press mixture together. If it doesn't hold together in a mass, add
the additional ice water until it does. Gently press mixture into a ball,
flatten into a disk, and wrap in plastic wrap. Refrigerate for up to 1
hour.

Roll pastry to 1/8 inch thick between to large squares of plastic wrap
which has been dusted lightly with flour. Fit pastry into deep pie pan,
trim edges, and crimp a high border on crust. Prick surface of crust
uniformly with a fork. Refrigerate at least 30 minutes before baking.

Preheat oven to 325 degrees F. Line inside of pastry with foil or baking
parchment. Fill with pie weights or dried rice or beans. Bake in
preheated oven for 10 minutes. Remove foil or paper and weights, and
return to oven. Bake an additional 5-7 minutes or until lightly browned.
Remove from oven and cool completely before filling.

Whisk first 7 ingredients in heavy medium saucepan to blend. Using whisk,
stir over medium heat until filling thickens and just begins to boil, about
20 minutes. Remove from heat. Whisk in butter. Spoon hot filling into
prepared crust.

Using electric mixer, beat egg whites in large stainless steel bowl at low
speed until foamy. Beat in cream of tartar and 1 tablespoon sugar.

Gradually beat in remaining sugar, 1 tablespoon at a time. Beat at medium
speed until stiff glossy peaks form, about 8 minutes.

Spread meringue over warm filling, covering completely, sealing meringue to
crust edges and mounding in center.

Bake pie for 30 minutes. Reduce oven temperature to 275°F and continue to
bake until meringue is golden brown and set when pie is shaken slightly,
about 50 minutes. Transfer pie to rack and cool completely, about 4 hours.
(Can be made 1 day ahead. Refrigerate uncovered.)

--
Wayne Boatwright @¿@¬
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