 |
|
| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|
Posted to rec.food.baking
|
|||
|
|||
I need a quick answer re lemon meringue pie
"Melba's Jammin'" > wrote in message ... > In article > , > "Cindi - HappyMamatoThree" > wrote: > >> > >> > Can I leave the meringue off, skip the crust, and simply pour the >> > filling to into custard cups and call it Lemon Something Else? >> >> My Mama does this with egg custard for me all the time, and I have made >> many >> lemon pies without the meringue as the ex hated it. Sounds like a good >> plan >> to me. >> >> Good Luck >> >> Cindi > > > OK, so when you made them for the ex, did the pie go into the oven after > the filling was poured into it? Thanks. I always bake it for 5 to 7 minutes to give it a bit of "stiffness" and the flavor seems better to me. But your experience may differ. Cindi > -- > -Barb, Mother Superior, HOSSSPoJ > http://web.mac.com/barbschaller - blahblahblog - > 1-3-2007, Noodles for notbob ! > http://jamlady.eboard.com > http://www.caringbridge.org/visit/amytaylor |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Meringue lemon pie done!!!! | General Cooking | |||
| Meringue lemon pie | General Cooking | |||
| Lemon Meringue Pie | Recipes (moderated) | |||
| Lemon Meringue Pie help | General Cooking | |||
| Lemon Meringue Pie | Recipes (moderated) | |||
Hybrid Mode
