"zxcvbob" > ha scritto nel messaggio
...
> Pandora wrote:
>> You have speak of this pie and I thinck I would like it very much because
>> I like lemon and I like meringue. Have you got a good recipe and a pic of
>> it?
>> TIA
>
>
> This is a pretty big recipe. For a 9" pie, multiply everything by 3/4.
>
> 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.
>
> [The meringue is just the stiffly beaten egg whites with a little sugar
> and cream of tartar. The crust is a simple flour/lard/water/salt pastry
> with no sugar or eggs in it]
>
> Best regards,
> Bob

Thank you Bob I have saved also this recipe. And I will try to make it. I
must only loooking for a pie pan. Do you think I can use an alluminium pan?
The one you use for cakes?
cheers
Pandora

Pandora wrote:
>
> Thank you Bob I have saved also this recipe. And I will try to make it. I
> must only loooking for a pie pan. Do you think I can use an alluminium pan?
> The one you use for cakes?
> cheers
> Pandora


I was afraid you would never see my recipe, lost amid all the noise.

A straight-sided pan will be hard to serve from, but other than that I
don't think the type of pan makes any difference. The crust and the
filling are cooked before you bake it. The 15 minutes in the oven is
mainly to cook the meringue (it also browns the crust a little more.)
The lemon filling doesn't touch the pan, so the aluminium shouldn't matter.

Bob

"zxcvbob" > ha scritto nel messaggio
...
> Pandora wrote:
>>
>> Thank you Bob I have saved also this recipe. And I will try to make it. I
>> must only loooking for a pie pan. Do you think I can use an alluminium
>> pan? The one you use for cakes?
>> cheers
>> Pandora
>
>
> I was afraid you would never see my recipe, lost amid all the noise.

If I ask for a recipe, I see all the recipe you give me

>
> A straight-sided pan will be hard to serve from, but other than that I
> don't think the type of pan makes any difference. The crust and the
> filling are cooked before you bake it. The 15 minutes in the oven is
> mainly to cook the meringue (it also browns the crust a little more.) The
> lemon filling doesn't touch the pan, so the aluminium shouldn't matter.
>
> Bob

Thank you for the tip, Bob. I will let you know when I will do it.

--
Cheers
Pandora

"Pandora" > wrote in
:

>
> "zxcvbob" > ha scritto nel messaggio
> ...
>> Pandora wrote:
>>>
>>> Thank you Bob I have saved also this recipe. And I will try to make
>>> it. I must only loooking for a pie pan. Do you think I can use an
>>> alluminium pan? The one you use for cakes?
>>> cheers
>>> Pandora
>>
>>
>> I was afraid you would never see my recipe, lost amid all the noise.
>
> If I ask for a recipe, I see all the recipe you give me
>
>>
>> A straight-sided pan will be hard to serve from, but other than that
>> I don't think the type of pan makes any difference. The crust and
>> the filling are cooked before you bake it. The 15 minutes in the
>> oven is mainly to cook the meringue (it also browns the crust a
>> little more.) The lemon filling doesn't touch the pan, so the
>> aluminium shouldn't matter.
>>
>> Bob
>
> Thank you for the tip, Bob. I will let you know when I will do it.
>

you could use whipped cream instead of meringue if you can't find
ingredients for it...my mom never did the meringue, saying it was too
much work, and always went with whipped cream instead.

--

The beet goes on -Alan

On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" >
wrote:

>You have speak of this pie and I thinck I would like it very much because I
>like lemon and I like meringue. Have you got a good recipe and a pic of it?
>TIA

Take a look at this video, Pandora.

http://video.about.com/southernfood/...ringue-Pie.htm

Some thing may become more clear.

Ciao,

Alex

Chemiker > wrote in
:

> On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" >
> wrote:
>
>>You have speak of this pie and I thinck I would like it very much
>>because I like lemon and I like meringue. Have you got a good recipe and
>>a pic of it? TIA
>
> Take a look at this video, Pandora.
>
> http://video.about.com/southernfood/...ringue-Pie.htm
>
> Some thing may become more clear.
>
> Ciao,
>
> Alex
>


Gotta love those videos...... they make it all look sooooooo easy :-)


But the 1/4 cup of cornstarch/cornflour is a bit of a worry!!


If you're going to use a thickening agent like that, I'd probably go for
gelatine.

--
Peter Lucas
Brisbane
Australia


Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo
straniero venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli
offro fame, sete, marce forzate, battaglie e morte. Chi ama la Patria mi
segua.

—Garibaldi, Giuseppe

On Sat, 31 Jan 2009 03:56:37 +0000 (UTC), "Peter-Lucas"
> wrote:

>Chemiker > wrote in
:
>
>> On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" >
>> wrote:
>
>Gotta love those videos...... they make it all look sooooooo easy :-)
>
>
>But the 1/4 cup of cornstarch/cornflour is a bit of a worry!!
>

Not for me, as I don't make this pie. Eaten it from
Maine to Kali-For-Nia, and don't recall ever having
a bad piece of pie. Well, maybe in Hatch, NM.

Alex, who made pineapple this afternoon.

Chemiker > wrote in
:

> On Sat, 31 Jan 2009 03:56:37 +0000 (UTC), "Peter-Lucas"
> > wrote:
>
>>Chemiker > wrote in
m:
>>
>>> On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" >
>>> wrote:
>>
>>Gotta love those videos...... they make it all look sooooooo easy :-)
>>
>>
>>But the 1/4 cup of cornstarch/cornflour is a bit of a worry!!
>>
>
> Not for me, as I don't make this pie. Eaten it from
> Maine to Kali-For-Nia, and don't recall ever having
> a bad piece of pie. Well, maybe in Hatch, NM.


New Mexico belly?? Like Dehli belly, and Bali belly.


>
> Alex, who made pineapple this afternoon.
>


(Painfull thoughts going round in my head.........)


How did you 'make' a pineapple this afternoon??



--
Peter Lucas
Brisbane
Australia


Soldati, io esco da Roma. Chi vuole continuare la guerra contro lo
straniero venga con me. Non posso offrigli ne¤ onori ne¤ stipendi; gli
offro fame, sete, marce forzate, battaglie e morte. Chi ama la Patria mi
segua.

—Garibaldi, Giuseppe

On Sat, 31 Jan 2009 04:20:43 +0000 (UTC), "Peter-Lucas"
> wrote:

>Chemiker > wrote in
:
>
>> On Sat, 31 Jan 2009 03:56:37 +0000 (UTC), "Peter-Lucas"
>> > wrote:
>>
>>>Chemiker > wrote in
:
>>>
>>>> On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" >
>>>> wrote:
>>>
>> Not for me, as I don't make this pie. Eaten it from
>> Maine to Kali-For-Nia, and don't recall ever having
>> a bad piece of pie. Well, maybe in Hatch, NM.
>
>
>New Mexico belly?? Like Dehli belly, and Bali belly.
>
Not exactly. In that part of the country, you are
continually asked, with almost every meal, "Green
or Red?" They're not talking Christmas here. That
translates "Do you want green chilis or red chilis
with that?" If you've never eaten chili ice cream.
you have missed a genuinely existentialist
experience. Hatch, NM is the chilihead Mecca.

>How did you 'make' a pineapple this afternoon??

Carefully, after a couple glasses of Caberbet/Merlot.

Alex

On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" >
wrote:

>You have speak of this pie and I thinck I would like it very much because I
>like lemon and I like meringue. Have you got a good recipe and a pic of it?
>TIA

Google an image, Pandora... here's a standard lemon meringue pie baked
in a standard Pyrex Pie Plate (pan).

the pie
http://www.caseyreddkennington.com/w...eringuepie.jpg
the dish
http://ecx.images-amazon.com/images/...500_AA280_.jpg


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:
> On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" >
> wrote:
>
>> You have speak of this pie and I thinck I would like it very much
>> because I like lemon and I like meringue. Have you got a good
>> recipe and a pic of it? TIA
>
> Google an image, Pandora... here's a standard lemon meringue pie
> baked in a standard Pyrex Pie Plate (pan).
>
> the pie
> http://www.caseyreddkennington.com/w...eringuepie.jpg
>
> the dish
> http://ecx.images-amazon.com/images/...500_AA280_.jpg
>
>


Yep, that's what they look like. But my recipe is lighter in color
(unless you have *really* dark yolked eggs) because it's made with half
flour and half cornstarch instead of all cornstarch. I think it has a
nicer texture.

Bob

On Sat 31 Jan 2009 02:46:23p, zxcvbob told us...

> sf wrote:
>> On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" >
>> wrote:
>>
>>> You have speak of this pie and I thinck I would like it very much
>>> because I like lemon and I like meringue. Have you got a good recipe
>>> and a pic of it? TIA
>>
>> Google an image, Pandora... here's a standard lemon meringue pie
>> baked in a standard Pyrex Pie Plate (pan).
>>
>> the pie
>> http://www.caseyreddkennington.com/w.../08/lemonmerin
>> guepie.jpg
>>
>> the dish
>> http://ecx.images-amazon.com/images/...500_AA280_.jpg
>>
>>
>
>
> Yep, that's what they look like. But my recipe is lighter in color
> (unless you have *really* dark yolked eggs) because it's made with half
> flour and half cornstarch instead of all cornstarch. I think it has a
> nicer texture.
>
> Bob
>

Mmmm... I really don't like flour as a thickener in lemon meringue or
cream pies, except for one recipe I have for wild blueberry pie.

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Saturday, 01(I)/31(XXXI)/09(MMIX)
************************************************** **********************
Countdown till President's Day
2wks 1dys 6hrs 27mins
************************************************** **********************
Reality is a crutch for people who can't handle buttons
************************************************** **********************

"sf" > ha scritto nel messaggio
...
> On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" >
> wrote:
>
>>You have speak of this pie and I thinck I would like it very much because
>>I
>>like lemon and I like meringue. Have you got a good recipe and a pic of
>>it?
>>TIA
>
> Google an image, Pandora... here's a standard lemon meringue pie baked
> in a standard Pyrex Pie Plate (pan).
>
> the pie
> http://www.caseyreddkennington.com/w...eringuepie.jpg


FANTASTIC! Now I remember that many years ago a friend of mine made it gor
me and I liked it very much. I had never taste a meringue lemon pie before.
She has made it in an alluminium pan.

> the dish
> http://ecx.images-amazon.com/images/...500_AA280_.jpg

Difficult to find here.I must go in Rome.
Thank you sf for the pics.

--
Cheers
Pandora

On Sun, 1 Feb 2009 09:43:54 +0100, "Pandora" >
wrote:

>
>"sf" > ha scritto nel messaggio
.. .
>> On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" >
>> wrote:
>>
>>>You have speak of this pie and I thinck I would like it very much because
>>>I
>>>like lemon and I like meringue. Have you got a good recipe and a pic of
>>>it?
>>>TIA
>>
>> Google an image, Pandora... here's a standard lemon meringue pie baked
>> in a standard Pyrex Pie Plate (pan).
>>
>> the pie
>> http://www.caseyreddkennington.com/w...eringuepie.jpg
>
>
>FANTASTIC! Now I remember that many years ago a friend of mine made it gor
>me and I liked it very much. I had never taste a meringue lemon pie before.
>She has made it in an alluminium pan.
>
>> the dish
>> http://ecx.images-amazon.com/images/...500_AA280_.jpg
>
>Difficult to find here.I must go in Rome.
>Thank you sf for the pics.

YW! You just need a pie pan, Pandora. I happen to have Pyrex in my
kitchen, but any type is acceptable. You're looking for the general
shape, not the material it's made of.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"sf" > ha scritto nel messaggio
...
> On Sun, 1 Feb 2009 09:43:54 +0100, "Pandora" >
> wrote:
>
>>
>>"sf" > ha scritto nel messaggio
. ..
>>> On Fri, 30 Jan 2009 08:44:12 +0100, "Pandora" >
>>> wrote:
>>>
>>>>You have speak of this pie and I thinck I would like it very much
>>>>because
>>>>I
>>>>like lemon and I like meringue. Have you got a good recipe and a pic of
>>>>it?
>>>>TIA
>>>
>>> Google an image, Pandora... here's a standard lemon meringue pie baked
>>> in a standard Pyrex Pie Plate (pan).
>>>
>>> the pie
>>> http://www.caseyreddkennington.com/w...eringuepie.jpg
>>
>>
>>FANTASTIC! Now I remember that many years ago a friend of mine made it gor
>>me and I liked it very much. I had never taste a meringue lemon pie
>>before.
>>She has made it in an alluminium pan.
>>
>>> the dish
>>> http://ecx.images-amazon.com/images/...500_AA280_.jpg
>>
>>Difficult to find here.I must go in Rome.
>>Thank you sf for the pics.
>
> YW! You just need a pie pan, Pandora. I happen to have Pyrex in my
> kitchen, but any type is acceptable. You're looking for the general
> shape, not the material it's made of.

Thank you, sf . This week I will made the lemon pie. With or without pie pan
DDDDDDD

--
Cheers
Pandora

On Sun, 1 Feb 2009 19:04:31 +0100, "Pandora" >
wrote:

>Thank you, sf . This week I will made the lemon pie. With or without pie pan
>DDDDDDD

Hmmm. Not sure how you would fare with *no* pie pan, but I'm sure if
you figure it out we'll have loads of pictures as proof! Good
luck in your pie pan hunt. I take it pies are not typical in Italy?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"Pandora" > wrote in message
.. .
> You have speak of this pie and I thinck I would like it very much because
> I like lemon and I like meringue. Have you got a good recipe and a pic of
> it?
> TIA
> --
> Cheers
> Pandora


best recipe.

http://www.argostarch.com/recipeDetails.asp?id=1270

Dimitri

"Dimitri" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> .. .
>> You have speak of this pie and I thinck I would like it very much because
>> I like lemon and I like meringue. Have you got a good recipe and a pic of
>> it?
>> TIA
>> --
>> Cheers
>> Pandora
>
>
> best recipe.
>
> http://www.argostarch.com/recipeDetails.asp?id=1270
>
> Dimitri

Thank you Dimitri. Unfortunately I can't find Argo...

--
Cheers
Pandora

"Pandora" ha scritto nel messaggio
> "Dimitri" ha scritto nel messaggio
>> "Pandora" wrote in message best recipe.
>>
>> http://www.argostarch.com/recipeDetails.asp?id=1270
>>
>> Dimitri
>
> Thank you Dimitri. Unfortunately I can't find Argo...
>
> --
> Cheers
> Pandora


It is precisely like Maizena.

"Giusi" > ha scritto nel messaggio
...
> "Pandora" ha scritto nel messaggio
>> "Dimitri" ha scritto nel messaggio
>>> "Pandora" wrote in message best recipe.
>>>
>>> http://www.argostarch.com/recipeDetails.asp?id=1270
>>>
>>> Dimitri
>>
>> Thank you Dimitri. Unfortunately I can't find Argo...
>>
>> --
>> Cheers
>> Pandora
>
>
> It is precisely like Maizena.

Oh! Thank you Giusy. I Can find maizena. Now I think I have enough recipes
to try

--
Cheers
Pandora

"Pandora" ha scritto nel messaggio > "Giusi" ha scritto nel messaggio
> >> "Pandora" ha scritto nel messaggio
>>> "Dimitri" ha scritto nel messaggio
>>>> "Pandora" wrote in message best recipe.
http://www.argostarch.com/recipeDetails.asp?id=1270
>>> Thank you Dimitri. Unfortunately I can't find Argo...

>> It is precisely like Maizena.
>
> Oh! Thank you Giusy. I Can find maizena. Now I think I have enough recipes
> to try

You should rapidly gain 10 k if you make all these. Lemon Merigue Pie is a
homey dessert mums make for their kids. I used to get so excited when I
came in from school and there was one cooling on a rack on the kitchen
table. The only thing I liked better was yeast doughnuts piled into a puffy
triangle waiting for us.