Meringue lemon pie
 

Mark Thorson wrote:
> Dave Smith wrote:
>> Mark Thorson wrote:
>>> Dave Smith wrote:
>>>> To make a meringue topping for a pie you need at least 3 egg whites and
>>>> abut 1/2 cup of sugar and a little cream of tartar. Add the cream of
>>>> tartar and beat the whites on high speed and add the sugar a little at a
>>>> time as it thickens to stiff peaks. Spread the beaten mixture on top of
>>>> the cooled filling and bake for about 5-10 minutes at 350-375 F. It
>>>> should be slightly golden on top.
>>> After it cools, will this recipe weep drops of
>>> something like sugar syrup?
>> It does tend to weep a little after a day or too.... if it lives that long.
>
> This would be a good question for America's Test Kitchen.
>
> Can a meringue be stopped from weeping?


Son of a gun. The answers are out there if you look for them. I googled
"meringue weeping" and found an answer. One site blamed the weeping on
undercooked topping and suggested a solution that differs from what I
had been taught about cooling the filling. It said to put the piping hot
filling into the pie shell and then the meringue topping immediately.

http://www.ochef.com/904.htm

Meringue lemon pie
 

"Giusi" > ha scritto nel messaggio
...
> "Pandora" ha scritto nel messaggio
>>
>> "Dave Smith" ha scritto nel
> that you put it in the oven for 10-12 >>>> minutes to brown. I don't see
> sticking in the oven for a few minutes as >>>> a lot of work.
>>>>>
>>>>>
>>> I was referring to the amount of work involved in whipping egg whites
>>> >> compared to whipping cream. Either can be done by hand or with a
>>> mixer. >> Neither is much more work than the other. The only difference
>>> is sticking the pie with the meringue into the oven to brown, and I
>>> don't think that >> is much work at all.
>>
>> Oh, I understand.
>>
>>>
>>> Meringue pie topping should not get hard. It should remain quite soft.
>>
>> Do you think it remains soft?
>>> Pandora
>
> I know it does if you follow the recipe and get rid of what you know about
> making meringa. This is very different to an Italian dolce. It won't be
> what you expected at all, but you very likely will love it.
> I first made it for a friend's birthday party and I had Italian kissing my
> feet! (exaggeration alert) I was later hired to make them for a First
> Communion party, and it is the most requested cooking lesson from
> Italians.. although I do not teach Italians very often. Because it was an
> ordinary everyday mummy made it food when I was a kid it has always blown
> me away that people here find it so unusual and delicious, but it is still
> my favorite pie. I'll email you the translated recipe. Try to find a
> dish made for baking quiche.
>
It's all ok, Giusy. But I want YOUR recipe because me too, I want to kiss
your feet :DDD

--
Cheers
Pandora

Meringue lemon pie
 

"Dave Smith" > ha scritto nel
messaggio m...
> Pandora wrote:
>>
>>>
>>> I was referring to the amount of work involved in whipping egg whites
>>> compared to whipping cream. Either can be done by hand or with a mixer.
>>> Neither is much more work than the other. The only difference is
>>> sticking the pie with the meringue into the oven to brown, and I don't
>>> think that is much work at all.
>>
>> Oh, I understand.
>>
>>> Meringue pie topping should not get hard. It should remain quite soft.
>>
>> Do you think it remains soft?
>
> Yes, it should remain soft. It should not be hard like a meringue shell.

I understand. A middle between soft and hard.

--
Cheers
Pandora

Meringue lemon pie
 

"Dave Smith" > ha scritto nel
messaggio m...
> Pandora wrote:
>>
>>
>>> Meringue pie topping should not get hard. It should remain quite soft.
>>
>> Do you think it remains soft?
>>
>
> To make a meringue topping for a pie you need at least 3 egg whites and
> abut 1/2 cup of sugar and a little cream of tartar. Add the cream of
> tartar and beat the whites on high speed and add the sugar a little at a
> time as it thickens to stiff peaks. Spread the beaten mixture on top of
> the cooled filling and bake for about 5-10 minutes at 350-375 F. It should
> be slightly golden on top.
>
> A good tip is to start spreading the meringue topping from the outside
> edges so that it will stick a little to the crust. Otherwise, when it
> cooks it shrinks inward and you get a gap around the outside rim.

>
OHHHHHHH! This tip is FANTASTIC!But I don't understand why. I explain: where
is the difference? If I begin from outside, then I should precook the
meringue on the outside. Then after a little cooking in the oven, I continue
to spread the raw meringue in the center and then cook again in the oven. Am
I wrong?
Can you please be more detailed?
Thank you
Pandora


> Meringue shells have a crunchier texture. They use about twice as much
> sugar as meringue topping and are cooked slowly for about an hour.

Meringue lemon pie
 

Pandora wrote:
> "Dave Smith" > ha scritto nel
> messaggio m...
>> Pandora wrote:
>>>> I was referring to the amount of work involved in whipping egg whites
>>>> compared to whipping cream. Either can be done by hand or with a mixer.
>>>> Neither is much more work than the other. The only difference is
>>>> sticking the pie with the meringue into the oven to brown, and I don't
>>>> think that is much work at all.
>>> Oh, I understand.
>>>
>>>> Meringue pie topping should not get hard. It should remain quite soft.
>>> Do you think it remains soft?
>> Yes, it should remain soft. It should not be hard like a meringue shell.
>
> I understand. A middle between soft and hard.
>
Closer to soft

Cross-posting to rec.food.cooking
 

On Sat, 31 Jan 2009 10:56:47 -0600, in alt.binaries.food, Omelet wrote:

> In article > ,
> "Peter-Lucas" > wrote:
>
>> Nick Cramer > wrote in news:20090131001321.178$R0_-
>> :
>>
>>> Is it that much extra trouble to post to the two NG's separately?
>>>
>>> Cross-posting to r.f.c just brings more crap here.
>>>
>>> Thank you very much.
>>>
>>
>> No use wasting your breath on that 'hey-zues' grub, Nick.
>>
>> Knowing it ****es you off will just make the pathetic litle grub do it more.
>
> He's right. Jebus is one poster I totally ignore.

How heartbreaking.

Cross-posting to rec.food.cooking
 

On Sun, 01 Feb 2009 10:26:30 -0600, in alt.binaries.food, JJ wrote:

> Omelet wrote:
>
>> Just like I killfile each and every one of your identities as they morph.
>> Please, just go away? Go get a life!
>
> Then for !!!@#$ sake stop quoting the idiot.
>
> JJ

She's not the brightest poster is she?

Cross-posting to rec.food.cooking
 

On 01 Feb 2009 08:11:07 GMT, in alt.binaries.food, Nick Cramer wrote:

> "Peter-Lucas" > wrote:
>> Omelet > wrote in
>>> "Peter-Lucas" > wrote:
>>>> Nick Cramer > wrote in
>
>>>> > Is it that much extra trouble to post to the two NG's separately?
>>>> >
>>>> > Cross-posting to r.f.c just brings more crap here.
>>>> >
>>>> > Thank you very much.
>
>>>> No use wasting your breath on that 'hey-zues' grub, Nick.
>>>>
>>>> Knowing it ****es you off will just make the pathetic litle grub do it
>>>> more.
>>>
>>> He's right. Jebus is one poster I totally ignore.
>>
>> I don't know what newsreader Nick is using, but with Xnews, you can set
>> it up to kill any post that is crossposted to 2 or more groups.
>
> I use NewsReader.com, Peter. I, too, can filter by number of NG's, e.g.
> [groups=1], [groups<3 (which is what I use here)], whatever.

Unfortunately he will not do this Nick. Lucas thrives on any attention.
Even negative attention. It is his Usenet MO. He blows through newsgroups
and then it's on to the next one. He realizes his welcome is worn out in
rec.food.cooking. This group is his next target.

Nice! (was: Cross-posting to rec.food.cooking)
 

On Sun, 1 Feb 2009 00:48:43 +0000 (UTC), in alt.binaries.food, Peter-Lucas
wrote:

> Sj > wrote in news:83n9o4ptm2av4tq4so3gcjbfv4jaa17n1s@
> 4ax.com:
>
>> On Sat, 31 Jan 2009 23:03:14 +0000 (UTC), "Peter-Lucas"
>
>>>>
>>>> He's right. Jebus is one poster I totally ignore.
>>>
>>>
>>>I don't know what newsreader Nick is using, but with Xnews, you can set
> it
>>>up to kill any post that is crossposted to 2 or more groups.
>>
>> Well, that solves part of the problem but it can attract comments
>> from people in the other group(s) which may have nothing to do
>> w/ this ng, be off-topic & get out-of-hand ...
>>
>
> Sj, you're never going to stop these 'people'. It's what their whole
> worthless lives revolve around.... ****ing people off. If they did that
> sort of thing in real life, people would put them in hospital. On the
> internet, they are safe in their anonimity, so they do as they please
> knowing no-one can touch them because in real life, they are ineffectual,
> impotent little 'men' that get kicked around and told what to do.
>
> Killing their crossposts is one way of ignoring them and hopefully making
> them go away to annoy some other group.
>
> I personally know that the 2 forgers/stalkers/trolls that are infecting
> rfc, are despised in every group they post in. One (kirkland) even faked
> it's own "death" so that it could come back in another ID and not have
> everyone tell it to "F*** off" *everytime* it posted something.
>
> They are both frauds and liars and everyone in the groups that they have
> infected in the past, knows it.
>
> Scum like that won't stop, unless someone puts an ounce of lead in their
> skull.

This is a wonderful meldown Peter. Your projection is perfect. Now tell us
Peter, whose head are you going to put an ounce of lead in first? The real
Peter Lucas has finally stood up. I'm surprised you could haul your dead,
lard ass off the chair to actually do it.

RFC Opinion
 

On Sun, 1 Feb 2009 02:03:00 +0000 (UTC), in alt.binaries.food, Peter-Lucas
wrote:

> Sj > wrote in news:cuv9o41kb9ok6ng4sgmosssgb8bunq8kvr@
> 4ax.com:
>
>> On Sun, 1 Feb 2009 00:48:43 +0000 (UTC), "Peter-Lucas"
>> > wrote:
>>
>>>Sj > wrote in news:83n9o4ptm2av4tq4so3gcjbfv4jaa17n1s@
>>>4ax.com:
>>>
>>>> On Sat, 31 Jan 2009 23:03:14 +0000 (UTC), "Peter-Lucas"
>>>
>>>>>>
>>>>>> He's right. Jebus is one poster I totally ignore.
>
> The slimely little grub is now posting as "pan cheddah" or some such
> pathetic name.
>
>>>
>>>I personally know that the 2 forgers/stalkers/trolls that are infecting
>>>rfc, are despised in every group they post in. One (kirkland) even faked
>>>it's own "death" so that it could come back in another ID and not have
>>>everyone tell it to "F*** off" *everytime* it posted something.
>>>
>>>They are both frauds and liars and everyone in the groups that they have
>>>infected in the past, knows it.
>>>
>>>Scum like that won't stop, unless someone puts an ounce of lead in their
>>>skull.
>>
>> I realize that :)
>>
>> Was just stating why cross-posting is such a lousy idea :)
>
> Those of us that have been here for a bit, know the 'rules' on that, and
> don't do it (intentionally).
>
> I used to, before I was 'shown the light' by Rev. Nick :-)

Unfortunately he did not show you the door.

>
>>
>> Really don't see all that much of it anymore ... not the ngs
>> I monitor, anyway ...
>>
>> As for rfc, wasn't aware of that ng ... may need to check
>> it out ... just sampled 500 posts ... think I'll stay here :)
>>
>
> There's some good, decent, posters in there (all 6 of them!!). Then
> there's the trolls/stalkers, drama queens, and just plain moronic idiots.

Yes, make fun of in rfc. Go right ahead. You are a pariah over there and
you well know it. That's why you've infested this group. You're desperate
to find a place that will accept you. Unfortunately Peter that will never
happen. Your true colors will always surface. You have now stated there
are only 6 "good, decent posters" in rfc. At last count that is about the
number of posters in rfc that do not have you killfiled. The same will
happen here. It will happen in the next newsgroup you infest. I look for
you to try to take over the preserving and baking groups next.

RFC Opinion
 

Are we supposed to give a flying **** here on a.f.b.? Stop crossposting
please.



Saucers wrote:
> On Sun, 1 Feb 2009 02:03:00 +0000 (UTC), in alt.binaries.food, Peter-Lucas
> wrote:
>
>> Sj > wrote in news:cuv9o41kb9ok6ng4sgmosssgb8bunq8kvr@
>> 4ax.com:
>>
>>> On Sun, 1 Feb 2009 00:48:43 +0000 (UTC), "Peter-Lucas"
>>> > wrote:
>>>
>>>> Sj > wrote in news:83n9o4ptm2av4tq4so3gcjbfv4jaa17n1s@
>>>> 4ax.com:
>>>>
>>>>> On Sat, 31 Jan 2009 23:03:14 +0000 (UTC), "Peter-Lucas"
>>>>>>> He's right. Jebus is one poster I totally ignore.
>> The slimely little grub is now posting as "pan cheddah" or some such
>> pathetic name.
>>
>>>> I personally know that the 2 forgers/stalkers/trolls that are infecting
>>>> rfc, are despised in every group they post in. One (kirkland) even faked
>>>> it's own "death" so that it could come back in another ID and not have
>>>> everyone tell it to "F*** off" *everytime* it posted something.
>>>>
>>>> They are both frauds and liars and everyone in the groups that they have
>>>> infected in the past, knows it.
>>>>
>>>> Scum like that won't stop, unless someone puts an ounce of lead in their
>>>> skull.
>>> I realize that :)
>>>
>>> Was just stating why cross-posting is such a lousy idea :)
>> Those of us that have been here for a bit, know the 'rules' on that, and
>> don't do it (intentionally).
>>
>> I used to, before I was 'shown the light' by Rev. Nick :-)
>
> Unfortunately he did not show you the door.
>
>>> Really don't see all that much of it anymore ... not the ngs
>>> I monitor, anyway ...
>>>
>>> As for rfc, wasn't aware of that ng ... may need to check
>>> it out ... just sampled 500 posts ... think I'll stay here :)
>>>
>> There's some good, decent, posters in there (all 6 of them!!). Then
>> there's the trolls/stalkers, drama queens, and just plain moronic idiots.
>
> Yes, make fun of in rfc. Go right ahead. You are a pariah over there and
> you well know it. That's why you've infested this group. You're desperate
> to find a place that will accept you. Unfortunately Peter that will never
> happen. Your true colors will always surface. You have now stated there
> are only 6 "good, decent posters" in rfc. At last count that is about the
> number of posters in rfc that do not have you killfiled. The same will
> happen here. It will happen in the next newsgroup you infest. I look for
> you to try to take over the preserving and baking groups next.

Food Binaries
 

On Sun, 1 Feb 2009 00:49:37 +0000 (UTC), in alt.binaries.food, Peter-Lucas
wrote:

> Nick Cramer > wrote in news:20090131184105.240
> :
>
>> Omelet > wrote:
>>> "Peter-Lucas" > wrote:
>>> > Nick Cramer > wrote in
>>
>>> > > Is it that much extra trouble to post to the two NG's separately?
>>> > >
>>> > > Cross-posting to r.f.c just brings more crap here.
>>> > >
>>> > > Thank you very much.
>>
>>> > No use wasting your breath on that 'hey-zues' grub, Nick.
>>> >
>>> > Knowing it ****es you off will just make the pathetic litle grub do
> it
>>> > more.
>>>
>>> He's right. Jebus is one poster I totally ignore.
>>
>> r.f.c is one NG I totally ignore.
>>
>
> I'm starting to see why, too.

So why don't you just bugger out of rfc and make your nest here? Seems the
logical choice. You're no longer welcome in rfc and you need a new place
to land. May as well be here. I say go for it. I'm sure these fine folks
will welcome you with open arms. For a bit anyways.

Meringue lemon pie
 

Pandora wrote:
>
>> A good tip is to start spreading the meringue topping from the outside
>> edges so that it will stick a little to the crust. Otherwise, when it
>> cooks it shrinks inward and you get a gap around the outside rim.
>
> OHHHHHHH! This tip is FANTASTIC!But I don't understand why. I explain: where
> is the difference? If I begin from outside, then I should precook the
> meringue on the outside. Then after a little cooking in the oven, I continue
> to spread the raw meringue in the center and then cook again in the oven. Am
> I wrong?
> Can you please be more detailed?


Instead of plopping the topping down on the middle of the pie and
spreading it outward, apply it around the edges and spreed it toward the
middle.

And..... according to the information I found on a web site about the
meringue weeping, do it while the filling is still hot..... not cooled
as I said before. I was wrong about that, though that was how I had
learned to to it.. and my meringue does weep a little.

Meringue lemon pie
 

On Fri, 30 Jan 2009 11:03:10 +0100, "Pandora" >
wrote:
>
>"Wayne Boatwright" > ha scritto nel
>messaggio 5.250...
>>
>> Pandora, if you can find a dish anything at all like this one, it will be
>> perfect for the pie. It's about 10 inches in diameter and about 2 inches
>> deep.
>
>It's the 2 inch deep the difficulty. Because I have a tarte pan but is the
>half of deepness.

It doesn't need to be 2 inches deep Pandora, but the sides should be
sloped. Google for an image of "pie pan".

>Can I use an alluminiom pan (the one I use for cakes)?

Cake pans are not used as pie pans because it's too hard to get the
pie out, so your tart pan would be a better substitute.


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

Mae West

Meringue lemon pie
 

Dave Smith wrote:
>
> And..... according to the information I found on a web site about the
> meringue weeping, do it while the filling is still hot..... not cooled
> as I said before. I was wrong about that, though that was how I had
> learned to to it.. and my meringue does weep a little.

My mom made many meringue pies, and they always weeped
a little, which is why I asked the question.

And as I recall, she did let the filling cool before
applying the meringue. I'll have to confirm that
the next time I talk to her.

And in the meantime, Dave, if you could make a pie
to test this information, that would be useful.
It would be in the interest of science. It's your
duty as a citizen to make this experimental pie
and report the data in the peer-reviewed literature
here on RFC! I know it's asking a lot -- you'll
have to make a pie and then dispose of the results
in an environmentally acceptable manner. But I have
a lot of confidence in you!

Meringue lemon pie
 

"Pandora" ha scritto nel messaggio > OHHHHHHH! This tip is FANTASTIC!But I
don't understand why. I explain: where
> is the difference? If I begin from outside, then I should precook the
> meringue on the outside. Then after a little cooking in the oven, I
> continue > to spread the raw meringue in the center and then cook again in
> the oven. Am I wrong?
> Can you please be more detailed?
> Thank you
> Pandora

Don't do that! Don't do anything to make this simple recipe complicated.
Just be sure to seal the meringue well to the crust edges, and beginning
from the sides is a good start.

RFC Opinion
 

I have fond fond childhood memories of coming home from the beach and
stopping in for some original recipe, those cute little tubs of mash
potatoes with gravy and the warm soft rolls.

Nowadays I'll pop into an all you can eat location a couple of times a
year. I've been to the "original" location up in Salt Lake. There
was a fiberglass colonel that you could pose with for pictures.
I hear they seriously remodeled or moved a few years ago. The place
was showing its age.

Meringue lemon pie
 

"sf" > ha scritto nel messaggio
...
> On Fri, 30 Jan 2009 11:03:10 +0100, "Pandora" >
> wrote:
>>
>>"Wayne Boatwright" > ha scritto nel
>>messaggio 5.250...
>>>
>>> Pandora, if you can find a dish anything at all like this one, it will
>>> be
>>> perfect for the pie. It's about 10 inches in diameter and about 2
>>> inches
>>> deep.
>>
>>It's the 2 inch deep the difficulty. Because I have a tarte pan but is the
>>half of deepness.
>
> It doesn't need to be 2 inches deep Pandora, but the sides should be
> sloped. Google for an image of "pie pan".
>
>>Can I use an alluminiom pan (the one I use for cakes)?
>
> Cake pans are not used as pie pans because it's too hard to get the
> pie out, so your tart pan would be a better substitute.

Tart pan is not so deep. But I could cover the cake pan with an oven sheet
of paper. What do you think?

--
Cheers
Pandora

Meringue lemon pie
 

"Giusi" > ha scritto nel messaggio
...
> "Pandora" ha scritto nel messaggio > OHHHHHHH! This tip is FANTASTIC!But I
> don't understand why. I explain: where
>> is the difference? If I begin from outside, then I should precook the
>> meringue on the outside. Then after a little cooking in the oven, I
>> continue > to spread the raw meringue in the center and then cook again
>> in the oven. Am I wrong?
>> Can you please be more detailed?
>> Thank you
>> Pandora
>
> Don't do that! Don't do anything to make this simple recipe complicated.
> Just be sure to seal the meringue well to the crust edges, and beginning
> from the sides is a good start.
>
Ok. I understand, thank you

--
Cheers
Pandora

Meringue lemon pie
 

"Pandora" > wrote in news:4985d319$0$1116
:


>>
>>
>> Probably comes from helping Mauro learn English :-)
>>
>> He used to live in Trento.
>
> I don't know who is Mauro ???


The Italian skydiver in California, who couldn't speak English.


Do you know Trento?



>> Peter Lucas
>> Brisbane
>> Australia
>>
>> You have been weighed,
>> you have been measured,
>> and you have been found wanting.
>
> Garibaldi Died!!!! :DDDDDDD
>


He will return :-)



--
Peter Lucas
Brisbane
Australia

Tell me what you eat and I'll tell you who you are.

Jean Anthelme Brillat-Savarin

Meringue lemon pie
 

"PeterL" > ha scritto nel messaggio
.25...
> "Pandora" > wrote in news:4985d319$0$1116
> :
>
>
>>>
>>>
>>> Probably comes from helping Mauro learn English :-)
>>>
>>> He used to live in Trento.
>>
>> I don't know who is Mauro ???
>
>
> The Italian skydiver in California, who couldn't speak English.
>
>
> Do you know Trento?


Oh Yes!.
>
>
>
>>> Peter Lucas
>>> Brisbane
>>> Australia
>>>
>>> You have been weighed,
>>> you have been measured,
>>> and you have been found wanting.
>>
>> Garibaldi Died!!!! :DDDDDDD
>>
>
>
> He will return :-)

Perhaps:)


--
Cheers
Pandora

Meringue lemon Wayne
 

Ehy, Wayne, I Am translating recipe and I need some info:
1) Can I use butter instead of Crisco vegetable shortening? I don't want to
use Margarine.
2) How much is 1/8 of inch of thickness for the pastry?
3) When you say (at the end of the recipe)..."and set when pie is shaken
sligtly", what do you mean?
cheers and TIA
Pandora

Ps: For the meringue I will use icing sugar (zucchero a velo). Am I right?

Meringue lemon pie
 

"Pandora" > wrote in news:498717a5$0$846
:

>

>>
>>
>>>>
>>>>
>>>> Probably comes from helping Mauro learn English :-)
>>>>
>>>> He used to live in Trento.
>>>
>>> I don't know who is Mauro ???
>>
>>
>> The Italian skydiver in California, who couldn't speak English.
>>
>>
>> Do you know Trento?
>
>
> Oh Yes!.
>>


Do you live far from Trento?


I'd be interested to see if my friend still lives there.



--
Peter Lucas
Brisbane
Australia

Tell me what you eat and I'll tell you who you are.

Jean Anthelme Brillat-Savarin

Meringue lemon pie
 

"PeterL" > ha scritto nel messaggio
.25...
> "Pandora" > wrote in news:498717a5$0$846
> :
>
>>
>
>>>
>>>
>>>>>
>>>>>
>>>>> Probably comes from helping Mauro learn English :-)
>>>>>
>>>>> He used to live in Trento.
>>>>
>>>> I don't know who is Mauro ???
>>>
>>>
>>> The Italian skydiver in California, who couldn't speak English.
>>>
>>>
>>> Do you know Trento?
>>
>>
>> Oh Yes!.
>>>
>
>
> Do you live far from Trento?

Yes. About 600 km or more.
>
>
> I'd be interested to see if my friend still lives there.
Name and surname. I try to find .

--
Cheers
Pandora

Meringue lemon Wayne
 

"Pandora" > ha scritto nel messaggio
.. .
> Ehy, Wayne, I Am translating recipe and I need some info:
> 1) Can I use butter instead of Crisco vegetable shortening? I don't want
> to use Margarine.
> 2) How much is 1/8 of inch of thickness for the pastry?

If I Am not wrong it is about 3 mm. Isn't too law?


--
Cheers
Pandora

Meringue lemon pie
 

"Pandora" > wrote in news:49871c18$0$845
:


>>>>>
>>>>> I don't know who is Mauro ???
>>>>
>>>>
>>>> The Italian skydiver in California, who couldn't speak English.
>>>>
>>>>
>>>> Do you know Trento?
>>>
>>>
>>> Oh Yes!.
>>>>
>>
>>
>> Do you live far from Trento?
>
> Yes. About 600 km or more.



A loooooooooooooooooooooooooooooooooooooooooong way away!!



>>
>>
>> I'd be interested to see if my friend still lives there.
> Name and surname. I try to find .
>


I'll send you an email, after I get some sleep.



--
Peter Lucas
Brisbane
Australia

Tell me what you eat and I'll tell you who you are.

Jean Anthelme Brillat-Savarin

Meringue lemon pie
 

"PeterL" > ha scritto nel messaggio
. 25...
> "Pandora" > wrote in news:49871c18$0$845
> :
>
>
>>>>>>
>>>>>> I don't know who is Mauro ???
>>>>>
>>>>>
>>>>> The Italian skydiver in California, who couldn't speak English.
>>>>>
>>>>>
>>>>> Do you know Trento?
>>>>
>>>>
>>>> Oh Yes!.
>>>>>
>>>
>>>
>>> Do you live far from Trento?
>>
>> Yes. About 600 km or more.
>
>
>
> A loooooooooooooooooooooooooooooooooooooooooong way away!!
>
>
>
>>>
>>>
>>> I'd be interested to see if my friend still lives there.
>> Name and surname. I try to find .
>>
>
>
> I'll send you an email, after I get some sleep.

OK but Don't sleep too much. Here they say that "who sleep doesn't take
fishes" :)

--
Cheers
Pandora

Meringue lemon Wayne
 

"Pandora" > ha scritto nel messaggio
.. .
>
> "Pandora" > ha scritto nel messaggio
> .. .
>> Ehy, Wayne, I Am translating recipe and I need some info:
>> 1) Can I use butter instead of Crisco vegetable shortening? I don't want
>> to use Margarine.
>> 2) How much is 1/8 of inch of thickness for the pastry?
>
> If I Am not wrong it is about 3 mm. Isn't too law?

And I forgot another thing:
How is the diameter of the pie pan ? Perhaps you have told me but I don't
find...

--
Cheers
Pandora

Meringue lemon pie
 

Pandora wrote:

>>
>>> Can I use an alluminiom pan (the one I use for cakes)?

>
> Tart pan is not so deep. But I could cover the cake pan with an oven sheet
> of paper. What do you think?
>

Pandora:

A "pie" dish/plate/pan is round with slanted or sloping sides to
make it easier to loosen the crust and lift out the slices.

In side view it is shaped like this:


\_________/

If you do not have such a pan, try an alternate shape and
let us know how it turns out for you.

For meringue: the beaten, sweetened whites are piled
high on top of the cooked filling and the meringue is
spread carefully to the edges, tight against the crust
so there are no gaps around the edge. Then the pie is
put back into a hot oven to cook the meringue and lightly
brown the top of it.

It is difficult to imagine if you have never seen the finished
pie.

gloria p

Meringue lemon Wayne
 

Pandora wrote:
> Ehy, Wayne, I Am translating recipe and I need some info:
> 1) Can I use butter instead of Crisco vegetable shortening? I don't want to
> use Margarine.


Yes, you can use butter.


> 2) How much is 1/8 of inch of thickness for the pastry?

It is between 3 to 4 mm. It does not have to be exact/\.


> 3) When you say (at the end of the recipe)..."and set when pie is shaken
> sligtly", what do you mean?


When the filling is "set" it means not liquid, i.e. firm.


>
> Ps: For the meringue I will use icing sugar (zucchero a velo). Am I right?
>

It sounds right. Good luck. This is a tasty pie and when you make it
once, you will see it is not so difficult. It is somewhat like lemon
curd in a flaky crust with meringue on top.

gloria p

Meringue lemon Wayne
 

Pandora wrote:
> "Pandora" > ha scritto nel messaggio
> .. .
>> Ehy, Wayne, I Am translating recipe and I need some info:
>> 1) Can I use butter instead of Crisco vegetable shortening? I don't want
>> to use Margarine.
>> 2) How much is 1/8 of inch of thickness for the pastry?
>
> If I Am not wrong it is about 3 mm. Isn't too law?

Most pie dough recipes (using 500 ml of flour) make enough for a double
crust pie or two pie shells. Cut the ball of dough in two and roll it
out enough to line the pie shell. FWIW, I never measure the thickness
of the dough. I just roll it out in a circle large enough to fit into
the pan and measure it by setting the pan over it and making sure that
there is enough overlap to go account for the sloped sides and trim off
the excess.

Meringue lemon Wayne
 

On Mon 02 Feb 2009 09:04:09a, Pandora told us...

> Ehy, Wayne, I Am translating recipe and I need some info:
> 1) Can I use butter instead of Crisco vegetable shortening? I don't want
> to use Margarine.

Yes, you can use butter, but I would never use margarine. One thing about
butter is that while it gives a delicious flavor to the crust, if you
overwork the dough, it can make the crust slightly tough. Having said
that, I have made some delicious all-butter crusts. They just require
delicate handling.

> 2) How much is 1/8 of inch of thickness for the pastry?

I believe it's around 3-4 millimeters, but it does not have to be exact.

> 3) When you say (at the end of the recipe)..."and set when pie is shaken
> sligtly", what do you mean?

I should address two different issues here. When the filling is cooked (on
stove top), it is done when it is *very* thick and you can stand a wooden
spoon up in it. (Kind of like cooking a very thick polenta.)

Your specific question relates to the meringue, and really has nothing to
do with the filling which has already been cooked sufficiently before
putting into the crust. Basically, the meringue is set when it does not
move at all when the pie is slightly shaken. The baking method I gave for
the meringue (times and temperatures) pretty much insures a successful
meringue.

> cheers and TIA
> Pandora
>
> Ps: For the meringue I will use icing sugar (zucchero a velo). Am I
> right?

Yes, icing sugar is the correct type for this particular recipe.

Good luck with it, and please report back your results.

Ciao!


--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Monday, 02(II)/02(II)/09(MMIX)
************************************************** **********************
Today is: Groundhog Day
Countdown till President's Day
1wks 6dys 5hrs 46mins
************************************************** **********************
I am simply a human being, more or less.
************************************************** **********************

Meringue lemon Wayne
 

On Mon 02 Feb 2009 09:25:09a, Pandora told us...

>
> "Pandora" > ha scritto nel messaggio
> .. .
>>
>> "Pandora" > ha scritto nel messaggio
>> .. .
>>> Ehy, Wayne, I Am translating recipe and I need some info:
>>> 1) Can I use butter instead of Crisco vegetable shortening? I don't
want
>>> to use Margarine.
>>> 2) How much is 1/8 of inch of thickness for the pastry?
>>
>> If I Am not wrong it is about 3 mm. Isn't too law?

Yes, that will work. It does not have to be exact.

> And I forgot another thing:
> How is the diameter of the pie pan ? Perhaps you have told me but I don't
> find...
>

This makes a rather large pie. I use a pie pan that is 10 inches in
diameter and at least 1-1/2 to 1-3/4 inches deep. Many pie pans are only 1
inch deep and this is too shallow for this amount of filling.

One of the joys of this particular pie recipe is that both the filling and
the meringue are quite thick (in height).

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Monday, 02(II)/02(II)/09(MMIX)
************************************************** **********************
Today is: Groundhog Day
Countdown till President's Day
1wks 6dys 5hrs 34mins
************************************************** **********************
To think on your level means grunting to myself a lot
************************************************** **********************

Meringue lemon Wayne
 

Wayne Boatwright wrote:

>>
>
> This makes a rather large pie. I use a pie pan that is 10 inches in
> diameter and at least 1-1/2 to 1-3/4 inches deep. Many pie pans are only 1
> inch deep and this is too shallow for this amount of filling.
>
> One of the joys of this particular pie recipe is that both the filling and
> the meringue are quite thick (in height).
>

Another joy of Lemon Meringue Pie is that if your pie pan is too small,
you can bake the extra filling with meringue in a small ovenproof
ceramic or Pyrex baking dish, no extra crust needed. Or you can eat the
leftover filling with a spoon and a smile. ;-)

gloria p

Meringue lemon Wayne
 

On Mon 02 Feb 2009 07:47:06p, Gloria P told us...

> Wayne Boatwright wrote:
>
>>>
>>
>> This makes a rather large pie. I use a pie pan that is 10 inches in
>> diameter and at least 1-1/2 to 1-3/4 inches deep. Many pie pans are
>> only 1 inch deep and this is too shallow for this amount of filling.
>>
>> One of the joys of this particular pie recipe is that both the filling
>> and the meringue are quite thick (in height).
>>
>
> Another joy of Lemon Meringue Pie is that if your pie pan is too small,
> you can bake the extra filling with meringue in a small ovenproof
> ceramic or Pyrex baking dish, no extra crust needed. Or you can eat the
> leftover filling with a spoon and a smile. ;-)
>
> gloria p
>

You're *so* right!

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Monday, 02(II)/02(II)/09(MMIX)
************************************************** **********************
Today is: Groundhog Day
Countdown till President's Day
1wks 6dys 4hrs 5mins
************************************************** **********************
Treason's just another word for nothing left to lose.
************************************************** **********************

Meringue lemon pie
 

On Mon, 2 Feb 2009 09:23:44 +0100, "Pandora" >
wrote:

>
>"sf" > ha scritto nel messaggio
.. .
>> On Fri, 30 Jan 2009 11:03:10 +0100, "Pandora" >
>> wrote:
>>>
>>>"Wayne Boatwright" > ha scritto nel
>>>messaggio 5.250...
>>>>
>>>> Pandora, if you can find a dish anything at all like this one, it will
>>>> be
>>>> perfect for the pie. It's about 10 inches in diameter and about 2
>>>> inches
>>>> deep.
>>>
>>>It's the 2 inch deep the difficulty. Because I have a tarte pan but is the
>>>half of deepness.
>>
>> It doesn't need to be 2 inches deep Pandora, but the sides should be
>> sloped. Google for an image of "pie pan".
>>
>>>Can I use an alluminiom pan (the one I use for cakes)?
>>
>> Cake pans are not used as pie pans because it's too hard to get the
>> pie out, so your tart pan would be a better substitute.
>
>Tart pan is not so deep. But I could cover the cake pan with an oven sheet
>of paper. What do you think?

I think it all depends on how much filling you have. The lemon
meringue pies I've made didn't require a 2 inch deep pan. I also
think that even with a round of parchment in the bottom, it's still
going to be hard to get your pie out of the pan. You can't turn it
upside down like you would a cake. My vote is for the tart pan.
Google even turned up an image of a lemon meringue pie made in a tart
pan. http://www.taste.com.au/images/recip...06/07/1800.jpg

HTH


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

Mae West

Meringue lemon pie
 

On Mon 02 Feb 2009 08:41:18p, sf told us...

> On Mon, 2 Feb 2009 09:23:44 +0100, "Pandora" >
> wrote:
>
>>
>>"sf" > ha scritto nel messaggio
. ..
>>> On Fri, 30 Jan 2009 11:03:10 +0100, "Pandora" >
>>> wrote:
>>>>
>>>>"Wayne Boatwright" > ha scritto nel
>>>>messaggio 5.250...
>>>>>
>>>>> Pandora, if you can find a dish anything at all like this one, it
>>>>> will be perfect for the pie. It's about 10 inches in diameter and
>>>>> about 2 inches deep.
>>>>
>>>>It's the 2 inch deep the difficulty. Because I have a tarte pan but is
>>>>the half of deepness.
>>>
>>> It doesn't need to be 2 inches deep Pandora, but the sides should be
>>> sloped. Google for an image of "pie pan".
>>>
>>>>Can I use an alluminiom pan (the one I use for cakes)?
>>>
>>> Cake pans are not used as pie pans because it's too hard to get the
>>> pie out, so your tart pan would be a better substitute.
>>
>>Tart pan is not so deep. But I could cover the cake pan with an oven
>>sheet of paper. What do you think?
>
> I think it all depends on how much filling you have. The lemon
> meringue pies I've made didn't require a 2 inch deep pan. I also
> think that even with a round of parchment in the bottom, it's still
> going to be hard to get your pie out of the pan. You can't turn it
> upside down like you would a cake. My vote is for the tart pan.
> Google even turned up an image of a lemon meringue pie made in a tart
> pan. http://www.taste.com.au/images/recip...06/07/1800.jpg
>
> HTH
>
>

I prefer pies with deep thick fillings. There's just something more
"sinful" about them. A tart pan would never do for me unless it's truly a
tart, which is a different animal to me. A "thin" lemon meringue pie seems
skimpy to me. :-) Of course, if the correct pan is unavailable, one must
make concessions.

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Monday, 02(II)/02(II)/09(MMIX)
************************************************** **********************
Today is: Groundhog Day
Countdown till President's Day
1wks 6dys 3hrs 13mins
************************************************** **********************
Famous last words: 'Don't worry, it doesn't eat meat!'
************************************************** **********************

Meringue lemon pie
 

Wayne Boatwright wrote:
>
>
> I prefer pies with deep thick fillings. There's just something more
> "sinful" about them. A tart pan would never do for me unless it's truly a
> tart, which is a different animal to me. A "thin" lemon meringue pie seems
> skimpy to me. :-) Of course, if the correct pan is unavailable, one must
> make concessions.


There s also the option of making lemon meringue tarts.

Meringue lemon Wayne
 

"Wayne Boatwright" > ha scritto nel
messaggio 5.247...
> On Mon 02 Feb 2009 09:04:09a, Pandora told us...
>
>> Ehy, Wayne, I Am translating recipe and I need some info:
>> 1) Can I use butter instead of Crisco vegetable shortening? I don't want
>> to use Margarine.
>
> Yes, you can use butter, but I would never use margarine. One thing about
> butter is that while it gives a delicious flavor to the crust, if you
> overwork the dough, it can make the crust slightly tough. Having said
> that, I have made some delicious all-butter crusts. They just require
> delicate handling.

Oh yes, butter is better :)
>
>> 2) How much is 1/8 of inch of thickness for the pastry?
>
> I believe it's around 3-4 millimeters, but it does not have to be exact.
>
>> 3) When you say (at the end of the recipe)..."and set when pie is shaken
>> sligtly", what do you mean?

>
> I should address two different issues here. When the filling is cooked
> (on
> stove top), it is done when it is *very* thick and you can stand a wooden
> spoon up in it. (Kind of like cooking a very thick polenta.)
>
> Your specific question relates to the meringue, and really has nothing to
> do with the filling which has already been cooked sufficiently before
> putting into the crust. Basically, the meringue is set when it does not
> move at all when the pie is slightly shaken.

Ahhhhh! Now I understand!

The baking method I gave for
> the meringue (times and temperatures) pretty much insures a successful
> meringue.

Thank you Wayne! I will let you know.

>
>> cheers and TIA
>> Pandora
>>
>> Ps: For the meringue I will use icing sugar (zucchero a velo). Am I
>> right?
>
> Yes, icing sugar is the correct type for this particular recipe.
>
> Good luck with it, and please report back your results.
>
> Ciao!

Ofcourse!!! Ciao Wayne! Grazie. Sei un angelo;)

--
Cheers
Pandora

Meringue lemon Wayne
 

"Wayne Boatwright" > ha scritto nel
messaggio 5.247...
> On Mon 02 Feb 2009 09:25:09a, Pandora told us...
>> And I forgot another thing:
>> How is the diameter of the pie pan ? Perhaps you have told me but I don't
>> find...
>>
>
> This makes a rather large pie. I use a pie pan that is 10 inches in
> diameter and at least 1-1/2 to 1-3/4 inches deep. Many pie pans are only
> 1
> inch deep and this is too shallow for this amount of filling.

Yes, ofcourse. BTW I think I will use an alluminium cake pan wrapped with
oven paper.

>
> One of the joys of this particular pie recipe is that both the filling and
> the meringue are quite thick (in height).

Very good!!! Many compliments. I hope to give onour to your recipe:)

--
Cheers
Pandora