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

On Fri 30 Jan 2009 12:44:12a, Pandora told us...

> 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 my favorite version, Pandora.


* Exported from MasterCook *

Ultimate Lemon Meringue Pie

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PASTRY CRUST-----
1 1/2 c All-purpose flour
3/4 ts Salt
6 oz Crisco vegetable shortening
5 tb Ice water
-----FILLING-----
2 1/4 c Water
1 1/2 c Sugar
3/4 c Fresh lemon juice
9 ea Large egg yolks
7 1/2 tb Cornstarch
3 tb Grated lemon peel
3/8 ts Salt
3 tb Unsalted butter
-----MERINGUE-----
7 ea Large egg whites
1/2 ts Cream of tartar
1 2/3 c Powdered sugar

PASTRY CRUST: Preheat oven to 425 degrees F. Combine flour and salt in
large mixing bowl. Cut shortening into flour mixture until the consistency
of small peas. Add ice water 1 tablespoon at a time, tossing mixture
together with 2 forks. When mixture can be pressed together to form a
mass, form into a flattened ball, wrap in plastic wrap, and refrigerate for
1 hour before rolling out.

Roll pastry to 1/8-inch thickness. Gently fit into pie plate, crimp edges,
and prick with a fork. Place in freezer for 10-15 minutes, or until quite
firm. Line pastry with aluminum foil, fill foil-lined pastry with beans,
rice, or pie weights. If using glass pie place, allow to rest until pie
plate is no longer cold.

Bake 15 minutes, remove foil and weights, and continue baking 15-20 minutes
or until very lightly browned. Remove from oven to rack and cool
completely. Reduce oven temperature to 300 degrees F.

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 15-20 minutes. Remove from heat. Whisk in butter. Spoon
hot filling into prepared crust.

MERINGUE: Using elecric 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. (This will seem like far too much
meringue, but after baking the meringue will shrink in height, and will not
separate or weep.)

Bake pie for 30 minutes. Reduce oven temperature to 275 degrees F. and
continue to bake untiil 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 baked 1 day ahead. Refrigerate uncovered.)


NOTES :

This makes a large, deep pie.

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Friday, 01(I)/30(XXX)/09(MMIX)
************************************************** **********************
Countdown till President's Day
2wks 2dys 22hrs 47mins
************************************************** **********************
You live and learn. Or you don't live long.
************************************************** **********************

Thank you Wayne! It seams very good. Now I must save and translate. Then if
I have to ask something I 'll have to desturbe you again
I think I have not the "pie plate". I have to search it on web to understand
what it is. Then I must search cream tartar because not many shops sells it.
BTW thank you again Wayne for your sweet recipe.
--
Cheers
Pandora

-----------------------------------------
"Wayne Boatwright" > ha scritto nel
messaggio .247...
> On Fri 30 Jan 2009 12:44:12a, Pandora told us...
>
>> 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 my favorite version, Pandora.
>
>
> * Exported from MasterCook *
>
> Ultimate Lemon Meringue Pie
>
> Recipe By :
> Serving Size : 9 Preparation Time :0:00
> Categories : Desserts Pies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> -----PASTRY CRUST-----
> 1 1/2 c All-purpose flour
> 3/4 ts Salt
> 6 oz Crisco vegetable shortening
> 5 tb Ice water
> -----FILLING-----
> 2 1/4 c Water
> 1 1/2 c Sugar
> 3/4 c Fresh lemon juice
> 9 ea Large egg yolks
> 7 1/2 tb Cornstarch
> 3 tb Grated lemon peel
> 3/8 ts Salt
> 3 tb Unsalted butter
> -----MERINGUE-----
> 7 ea Large egg whites
> 1/2 ts Cream of tartar
> 1 2/3 c Powdered sugar
>
> PASTRY CRUST: Preheat oven to 425 degrees F. Combine flour and salt in
> large mixing bowl. Cut shortening into flour mixture until the
> consistency
> of small peas. Add ice water 1 tablespoon at a time, tossing mixture
> together with 2 forks. When mixture can be pressed together to form a
> mass, form into a flattened ball, wrap in plastic wrap, and refrigerate
> for
> 1 hour before rolling out.
>
> Roll pastry to 1/8-inch thickness. Gently fit into pie plate, crimp
> edges,
> and prick with a fork. Place in freezer for 10-15 minutes, or until quite
> firm. Line pastry with aluminum foil, fill foil-lined pastry with beans,
> rice, or pie weights. If using glass pie place, allow to rest until pie
> plate is no longer cold.
>
> Bake 15 minutes, remove foil and weights, and continue baking 15-20
> minutes
> or until very lightly browned. Remove from oven to rack and cool
> completely. Reduce oven temperature to 300 degrees F.
>
> 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 15-20 minutes. Remove from heat. Whisk in butter. Spoon
> hot filling into prepared crust.
>
> MERINGUE: Using elecric 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. (This will seem like far too much
> meringue, but after baking the meringue will shrink in height, and will
> not
> separate or weep.)
>
> Bake pie for 30 minutes. Reduce oven temperature to 275 degrees F. and
> continue to bake untiil 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 baked 1 day ahead. Refrigerate uncovered.)
>
>
> NOTES :
>
> This makes a large, deep pie.
>
> --
> Wayne Boatwright
> e-mail to wayneboatwright at gmail dot com
> ************************************************** **********************
> Date: Friday, 01(I)/30(XXX)/09(MMIX)
> ************************************************** **********************
> Countdown till President's Day
> 2wks 2dys 22hrs 47mins
> ************************************************** **********************
> You live and learn. Or you don't live long.
> ************************************************** **********************
>

On Fri 30 Jan 2009 01:46:58a, Pandora told us...

> Thank you Wayne! It seams very good. Now I must save and translate. Then
> if I have to ask something I 'll have to desturbe you again
> I think I have not the "pie plate". I have to search it on web to
> understand what it is. Then I must search cream tartar because not many
> shops sells it. BTW thank you again Wayne for your sweet recipe.

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.

http://tinyurl.com/bxcn7f

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Friday, 01(I)/30(XXX)/09(MMIX)
************************************************** **********************
Countdown till President's Day
2wks 2dys 22hrs
************************************************** **********************
I'm a Fun Guy from Yuggoth.
************************************************** **********************

"Pandora" ha scritto nel messaggio
> Thank you Wayne! It seams very good. Now I must save and translate. Then
> if > I have to ask something I 'll have to desturbe you again
> I think I have not the "pie plate". I have to search it on web to
> understand > what it is. Then I must search cream tartar because not many
> shops sells it.
> BTW thank you again Wayne for your sweet recipe.

Pandora, here are the alterations you need. *BTW, I did buy a pie plate&pan
in silicon at Eurospin. It is a wide and shallow baking form with sides
that slightly slant outwards.) Do you have measuring vessels?

Instead of Crisco use strutto.
Cream of tartar can sometimes be bought at la farmacia, but can be replaced
with a drop of lemon juice.

The meringue is not crisp and crunchy like Italian meringa, but is soft and
cloudlike when it is done. Be careful to see that the raw meringue is
spread to the pastry really well, because otherwise it will detach while
cooking and become an island.

Do not be tempted to make a sweetened crust, as the magic of this pie is the
contrast of salty, tart and sweet together.

"Pandora" > wrote in
:

> 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



Pandora, this one is *fantastic*.

I made it for a friend who's a LM freak, and she keeps asking me to make it
again, and again, and again....!!

http://www.taste.com.au/recipes/1800/lemon+meringue+pie

Very simple recipe, no weird ingredients, and very easy to make.

--
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

"Peter-Lucas" ha scritto nel messaggio > "Pandora" wrote in

>> 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
>
>
>
> Pandora, this one is *fantastic*.
>
> I made it for a friend who's a LM freak, and she keeps asking me to make
> it > again, and again, and again....!!
>
> http://www.taste.com.au/recipes/1800/lemon+meringue+pie
>
> Very simple recipe, no weird ingredients, and very easy to make.
>

What were the weird ingredients in Wayne's recipe?

"Peter-Lucas" ha scritto nel messaggio > "Pandora"
>
>> 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
>
>
>
> Pandora, this one is *fantastic*.
> Very simple recipe, no weird ingredients, and very easy to make.

This may very well be a lovely pie, but it is not what I meant when I called
it my favorite. It's way more elaborate and not at all the homey favorite I
love. Plus, it has a sweet crust, which to me removes the magic.

I don't even know what icing sugar mixture is meant to be! Icing sugar is
usually sold in tiny envelopes here, although in Rome it is possible that it
can be had in quantities larger than 100 g. Caster sugar does not exist
AFAIK.

"Wayne Boatwright" > ha scritto nel
messaggio 5.250...
> On Fri 30 Jan 2009 01:46:58a, Pandora told us...
>
>> Thank you Wayne! It seams very good. Now I must save and translate. Then
>> if I have to ask something I 'll have to desturbe you again
>> I think I have not the "pie plate". I have to search it on web to
>> understand what it is. Then I must search cream tartar because not many
>> shops sells it. BTW thank you again Wayne for your sweet recipe.
>
> 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.
Can I use an alluminiom pan (the one I use for cakes)?

--
Cheers
Pandora

"Giusi" > ha scritto nel messaggio
...
> "Pandora" ha scritto nel messaggio
>> Thank you Wayne! It seams very good. Now I must save and translate. Then
>> if > I have to ask something I 'll have to desturbe you again
>> I think I have not the "pie plate". I have to search it on web to
>> understand > what it is. Then I must search cream tartar because not many
>> shops sells it.
>> BTW thank you again Wayne for your sweet recipe.
>
> Pandora, here are the alterations you need. *BTW, I did buy a pie
> plate&pan in silicon at Eurospin. It is a wide and shallow baking form
> with sides that slightly slant outwards.) Do you have measuring vessels?
>
> Instead of Crisco use strutto.
> Cream of tartar can sometimes be bought at la farmacia, but can be
> replaced with a drop of lemon juice.
>
> The meringue is not crisp and crunchy like Italian meringa, but is soft
> and cloudlike when it is done. Be careful to see that the raw meringue is
> spread to the pastry really well, because otherwise it will detach while
> cooking and become an island.
>
> Do not be tempted to make a sweetened crust, as the magic of this pie is
> the contrast of salty, tart and sweet together.

Thank you Giusi for the precious suggestions! I have many silicon pan. Now I
will see. I can find crem tartar to the herborist.
BTW if you have some pics tell me...

--
Cheers
Pandora

"Peter-Lucas" > ha scritto nel messaggio
.25...
> "Pandora" > wrote in
> :
>
>> 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
>
>
>
> Pandora, this one is *fantastic*.
>
> I made it for a friend who's a LM freak, and she keeps asking me to make
> it
> again, and again, and again....!!
>
> http://www.taste.com.au/recipes/1800/lemon+meringue+pie
>
> Very simple recipe, no weird ingredients, and very easy to make.

Thank you Peter!!!!! It looks VERY GOOD indeed. GNAM GNAM!
Only a question: what is the "thin cream" mentioned in the recipe?

--
Cheers
Pandora

"Giusi" > ha scritto nel messaggio
...
> "Peter-Lucas" ha scritto nel messaggio > "Pandora" wrote in
>
>>> 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
>>
>>
>>
>> Pandora, this one is *fantastic*.
>>
>> I made it for a friend who's a LM freak, and she keeps asking me to make
>> it > again, and again, and again....!!
>>
>> http://www.taste.com.au/recipes/1800/lemon+meringue+pie
>>
>> Very simple recipe, no weird ingredients, and very easy to make.
>>
>
> What were the weird ingredients in Wayne's recipe?
>

BTW I will try both. Only after I can tell which is better for me and for my
guests

--
Cheers
Pandora

"Giusi" > ha scritto nel messaggio
...
> "Peter-Lucas" ha scritto nel messaggio > "Pandora"
>>
>>> 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
>>
>>
>>
>> Pandora, this one is *fantastic*.
>> Very simple recipe, no weird ingredients, and very easy to make.
>
> This may very well be a lovely pie, but it is not what I meant when I
> called it my favorite. It's way more elaborate and not at all the homey
> favorite I love. Plus, it has a sweet crust, which to me removes the
> magic.

[CUT]

I don't want a sweet meringue because I don't like very much the very sweet
things.
Do you think that Peter's recipe is sweeter than the Wayne's one?

--
Cheers
Pandora

"Pandora" > wrote in
:

>
> "Peter-Lucas" > ha scritto nel messaggio
> .25...
>> "Pandora" > wrote in
>> :
>>
>>> 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
>>
>>
>>
>> Pandora, this one is *fantastic*.
>>
>> I made it for a friend who's a LM freak, and she keeps asking me to
>> make it
>> again, and again, and again....!!
>>
>> http://www.taste.com.au/recipes/1800/lemon+meringue+pie
>>
>> Very simple recipe, no weird ingredients, and very easy to make.
>
> Thank you Peter!!!!! It looks VERY GOOD indeed. GNAM GNAM!
> Only a question: what is the "thin cream" mentioned in the recipe?
>


Just normal (pouring) cream, not the thickened stuff.



--
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

"Giusi" > wrote in
:

> "Peter-Lucas" ha scritto nel messaggio > "Pandora"
>>
>>> 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
>>
>>
>>
>> Pandora, this one is *fantastic*.
>> Very simple recipe, no weird ingredients, and very easy to make.
>
> This may very well be a lovely pie, but it is not what I meant when I
> called it my favorite.


When did you say that??


> It's way more elaborate and not at all the
> homey favorite I love.


Then don't make it. I was posting this for Pandora, not you.


> Plus, it has a sweet crust, which to me
> removes the magic.


OIYO.


>
> I don't even know what icing sugar mixture is meant to be!


Google it. I did. It took all of about 2 seconds.


zucchero a velo

http://dictionary.reverso.net/englis.../icing%20sugar



> Icing
> sugar is usually sold in tiny envelopes here,


First you say you don't know what icing sugar is "meant to be" and then
you say it's sold in envelopes there. Make up your mind!!


> Caster
> sugar does not exist AFAIK.


zucchero semolato

http://dictionary.reverso.net/englis...caster%20sugar



--
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

"Pandora" > wrote in
:

>
> "Giusi" > ha scritto nel messaggio
> ...
>> "Peter-Lucas" ha scritto nel messaggio > "Pandora"
>>>
>>>> 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
>>>
>>>
>>>
>>> Pandora, this one is *fantastic*.
>>> Very simple recipe, no weird ingredients, and very easy to make.
>>
>> This may very well be a lovely pie, but it is not what I meant when I
>> called it my favorite. It's way more elaborate and not at all the
>> homey favorite I love. Plus, it has a sweet crust, which to me
>> removes the magic.
>
> [CUT]
>
> I don't want a sweet meringue because I don't like very much the very
> sweet things.
> Do you think that Peter's recipe is sweeter than the Wayne's one?
>



No. The meringue in my recipe only has 1/2 cup zucchero semolato in it.

wayne's has almost 2 cups of powdered sugar in the meringue.


--
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

"Peter-Lucas" > wrote in message
.25...
> "Pandora" > wrote in
> :
>
>>
>> "Peter-Lucas" > ha scritto nel messaggio
>> .25...
>>> "Pandora" > wrote in
>>> :
>>>
>>>> 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
>>>
>>>
>>>
>>> Pandora, this one is *fantastic*.
>>>
>>> I made it for a friend who's a LM freak, and she keeps asking me to
>>> make it
>>> again, and again, and again....!!
>>>
>>> http://www.taste.com.au/recipes/1800/lemon+meringue+pie
>>>
>>> Very simple recipe, no weird ingredients, and very easy to make.
>>
>> Thank you Peter!!!!! It looks VERY GOOD indeed. GNAM GNAM!
>> Only a question: what is the "thin cream" mentioned in the recipe?
>>
>
>
> Just normal (pouring) cream, not the thickened stuff.

===========================
A Peter Lucas walks into a bar and orders three whiskey sours, drinks them
down BAM! BAM! BAM! Then he orders three more. The bartender's having a slow
night and appreciates the business, but is also concerned.

"Hey buddy, slow down. What seems to be the problem?""

Peter Lucas answers, "I went on a week-long business trip, and had to leave
Ruth who is my significant other alone. I've had my suspicions about a
really good-looking, really intelligent man named Kirkland, so I hung a
weight from the bottom of the bedspring just above a bowl of cream."

The bartender nods sympathetically and pours the guy another. "So you came
home and found cream on the weight?"

Peter Lucas downs his fourth whiskey sour and says, "It's worse than that.

The cream had been churned into butter."

"Peter-Lucas" > wrote in message
.25...
> "Pandora" > wrote in
> :
>
>>
>> "Giusi" > ha scritto nel messaggio
>> ...
>>> "Peter-Lucas" ha scritto nel messaggio > "Pandora"
>>>>
>>>>> 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
>>>>
>>>>
>>>>
>>>> Pandora, this one is *fantastic*.
>>>> Very simple recipe, no weird ingredients, and very easy to make.
>>>
>>> This may very well be a lovely pie, but it is not what I meant when I
>>> called it my favorite. It's way more elaborate and not at all the
>>> homey favorite I love. Plus, it has a sweet crust, which to me
>>> removes the magic.
>>
>> [CUT]
>>
>> I don't want a sweet meringue because I don't like very much the very
>> sweet things.
>> Do you think that Peter's recipe is sweeter than the Wayne's one?
>>
>
>
>
> No. The meringue in my recipe only has 1/2 cup zucchero semolato in it.
>
> wayne's has almost 2 cups of powdered sugar in the meringue.
>

Cause you are just soooooooo much sweeter than Wayne

"Peter-Lucas" > ha scritto nel messaggio
.25...
> "Pandora" > wrote in
> :
>
>>
>> "Peter-Lucas" > ha scritto nel messaggio
>> .25...
>>> "Pandora" > wrote in
>>> :
>>>
>>>> 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
>>>
>>>
>>>
>>> Pandora, this one is *fantastic*.
>>>
>>> I made it for a friend who's a LM freak, and she keeps asking me to
>>> make it
>>> again, and again, and again....!!
>>>
>>> http://www.taste.com.au/recipes/1800/lemon+meringue+pie
>>>
>>> Very simple recipe, no weird ingredients, and very easy to make.
>>
>> Thank you Peter!!!!! It looks VERY GOOD indeed. GNAM GNAM!
>> Only a question: what is the "thin cream" mentioned in the recipe?
>>
>
>
> Just normal (pouring) cream, not the thickened stuff.

Ah ! Ok , thank you.
P.s. I have noticed you have correct the mistake in the Garibaldi's sentence


--
Cheers
Pandora

"Peter-Lucas" > ha scritto nel messaggio
.25...
> "Pandora" > wrote in
> :
>
>>
>> "Giusi" > ha scritto nel messaggio
>> ...
>>> "Peter-Lucas" ha scritto nel messaggio > "Pandora"
>>>>
>>>>> 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
>>>>
>>>>
>>>>
>>>> Pandora, this one is *fantastic*.
>>>> Very simple recipe, no weird ingredients, and very easy to make.
>>>
>>> This may very well be a lovely pie, but it is not what I meant when I
>>> called it my favorite. It's way more elaborate and not at all the
>>> homey favorite I love. Plus, it has a sweet crust, which to me
>>> removes the magic.
>>
>> [CUT]
>>
>> I don't want a sweet meringue because I don't like very much the very
>> sweet things.
>> Do you think that Peter's recipe is sweeter than the Wayne's one?
>>
>
>
>
> No. The meringue in my recipe only has 1/2 cup zucchero semolato in it.
>
> wayne's has almost 2 cups of powdered sugar in the meringue.

Oh! Perfect!!!!

--
Cheers
Pandora

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

In article > ,
"Peter-Lucas" > wrote:

> "Giusi" > wrote in
> :
>
> > "Peter-Lucas" ha scritto nel messaggio > "Pandora"
> >>
> >>> 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
> >>
> >>
> >>
> >> Pandora, this one is *fantastic*. Very simple recipe, no weird
> >> ingredients, and very easy to make.

> >
> > This may very well be a lovely pie, but it is not what I meant when
> > I called it my favorite.
>
> When did you say that??
>
> > It's way more elaborate and not at all the
> > homey favorite I love.
>
> Then don't make it. I was posting this for Pandora, not you.

You're getting prickly again, Peter.

When you post anything that the whole world can *see*, whether it was
directed to the world at large or to a specific individual, you pretty
much have to expect that you've opened yourself to commentary from
anyone with a keyboard and web access.

Critiquing recipes (often solicited); e.g., "I might have done thus and
such instead; it would have produced a different sort of whatever," and
criticizing recipes (unsolicited); e.g., "I can't imagine why anyone
with half a brain would use this or that in a recipe for thus and such;
it simply has no place ‹ and besides, I don't like it" happens here all
the time. You know that.

Sometimes the latter is done good-naturedly (I'm thinking of boiled dirt
chunks), sometimes not so much. And often the nuances and inflections
of spoken conversation do not translate well to paper, leading to some
to get their panties and their chute straps all knotted up for no
reason. (That'd be you.)

> > Plus, it has a sweet crust, which to me removes the magic.
>
> OIYO.

What does OIYO mean?

> >
> > I don't even know what icing sugar mixture is meant to be!

> Google it. I did. It took all of about 2 seconds.

> zucchero a velo
>
> http://dictionary.reverso.net/englis.../icing%20sugar

(That's for icing sugar, not icing sugar mixture.)

> > Icing sugar is usually sold in tiny envelopes here,

> First you say you don't know what icing sugar is "meant to be" and then
> you say it's sold in envelopes there. Make up your mind!!

No, she said she does know what "icing sugar mixture" is meant to be.
To me, it means icing sugar mixed with something else. Then the
instructions refer to it only as icing sugar when it is used in the
recipe. I think it's a bit confusing, too.

> > Caster sugar does not exist AFAIK.

> zucchero semolato
>
> http://dictionary.reverso.net/englis...caster%20sugar

And if you click on the " zucchero semolato" in the translation (it's a
live link), it says that zucchero semolato is granulated sugar, that
zucchero in polvere is caster sugar and zucchero a velo is icing sugar.
Interesting. Those rascals.

My guess is that Judith has a better grasp of what's available there
than you do. I could be wrong.

Since the link was for Pandora, maybe you should have emailed it to
Pandora instead of posting it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100058

"Peter-Lucas" ha scritto nel messaggio
> "Giusi" wrote in
>> I don't even know what icing sugar mixture is meant to be!
>
>
> Google it. I did. It took all of about 2 seconds.
> zucchero a velo
http://dictionary.reverso.net/englis.../icing%20sugar
>> Icing>> sugar is usually sold in tiny envelopes here,
>
> First you say you don't know what icing sugar is "meant to be" and then >
> you say it's sold in envelopes there. Make up your mind!!
>> Caster
>> sugar does not exist AFAIK.
> zucchero semolato
http://dictionary.reverso.net/englis...caster%20sugar

> Peter Lucas

Read again. The first mention says "icing sugar mixture" with no
explanation. A second entry says icing sugar. Of course I know what icing
sugar is in Italian. Not everyone is stupid, and I am not.

Zucchero semolato is NOT caster sugar. I am surrounded with British expats
and they all say that it is not caster sugar. Some of them attempt to make
caster sugar by whizzing ordinary sugar in a food processor with varying
results.

The reason I responded to your recipe is that Pandora originally asked me
for a recipe. I was translating mine into metric when Wayne published his
and so I left it there.

Your charms are slipping, my friend.

Melba's Jammin' > wrote in news:barbschaller-
:

> In article > ,
> "Peter-Lucas" > wrote:
>
>> "Giusi" > wrote in
>> :
>>
>> > "Peter-Lucas" ha scritto nel messaggio > "Pandora"
>> >>
>> >>> 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
>> >>
>> >>
>> >>
>> >> Pandora, this one is *fantastic*. Very simple recipe, no weird
>> >> ingredients, and very easy to make.
>
>> >
>> > This may very well be a lovely pie, but it is not what I meant when
>> > I called it my favorite.
>>
>> When did you say that??
>>
>> > It's way more elaborate and not at all the
>> > homey favorite I love.
>>
>> Then don't make it. I was posting this for Pandora, not you.
>
> You're getting prickly again, Peter.


Not at all.

Giusi came in making out like I was posting it for him, because *he*(she?)
asked for it.

If I was to make comment on *every* recipe that I saw posted here, and
didn't like the looks of because they're "not at all the homey favourite I
love", I'd be posting 24/7.

If I look at a recipe and don't like it, I skip it. If I like it, I let
the person posting it know. Pure commonsense. If it's a recipe I make
myself, and I use something different, I will (maybe) comment on that.


>
> When you post anything that the whole world can *see*, whether it was
> directed to the world at large or to a specific individual, you pretty
> much have to expect that you've opened yourself to commentary from
> anyone with a keyboard and web access.


As I said, he/she was making out like *he* had asked for it, not Pandora.


>
> Critiquing recipes (often solicited); e.g., "I might have done thus and
> such instead; it would have produced a different sort of whatever," and
> criticizing recipes (unsolicited); e.g., "I can't imagine why anyone
> with half a brain would use this or that in a recipe for thus and such;
> it simply has no place ‹ and besides, I don't like it" happens here all
> the time. You know that.


Yep. But to say that a recipe for Lemon Meringue is "eloborate"???!!!

Is there a 'Cooking 101' newsgroup Giusi can be directed to?

As for "unsolicited critiquing"..... IMO, there's too much of it. It's
*those* people that have got their panties in a twist.


>
> Sometimes the latter is done good-naturedly (I'm thinking of boiled dirt
> chunks), sometimes not so much. And often the nuances and inflections
> of spoken conversation do not translate well to paper, leading to some
> to get their panties and their chute straps all knotted up for no
> reason. (That'd be you.)


LOL!!

It's *lines*, not straps.... and I go 'commando' :-)


I can get Pandoras little language 'hiccups' no problem.

And I make every effort to make sure that what I 'write' reflects what I'm
trying to say.

But that's just me.


>
>> > Plus, it has a sweet crust, which to me removes the magic.
>>
>> OIYO.
>
> What does OIYO mean?


Only In Your Opinion.


>
>> >
>> > I don't even know what icing sugar mixture is meant to be!
>
>> Google it. I did. It took all of about 2 seconds.
>
>> zucchero a velo
>>
>> http://dictionary.reverso.net/englis.../icing%20sugar
>
> (That's for icing sugar, not icing sugar mixture.)


I just typed 'icing sugar mixture' into my Google search bar......

1st hit.....


http://aww.ninemsn.com.au/article.aspx?id=255881

"What's the difference between icing sugar and icing sugar mixture?
Question
Dear Pamela, I have pure icing sugar and icing sugar mixture in my pantry
are they the same thing?

Answer
It can be a bit confusing with all the different sugars out the icing,
raw, muscovado, caster...the list is endless! Thankfully, it's easy to
explain the difference between the two icing sugars on the market. Icing
sugar mixture, also known as confectioners' sugar or powdered sugar, is
pulverised granulated sugar crushed together with a small amount (about
three percent) of cornflour. This icing sugar is great to use when making
icing for kids' birthday cakes or dusting sweet treats. Similar in
appearance to the former, pure icing sugar is also made from pulverised
granulated sugar but contains no cornflour. For everyday cooking, icing
sugar mixture does the trick; the only place where pure icing sugar is a
must is when making royal icing, modelling fondant and the like. If you
are gluten intolerant, be sure to choose pure icing sugar over icing sugar
mixture. "


Took 0.18 secs to get that answer........

Results 1 - 10 of about 1,080,000 for icing sugar mixture. (0.18 seconds)




>
>> > Icing sugar is usually sold in tiny envelopes here,
>
>> First you say you don't know what icing sugar is "meant to be" and then
>> you say it's sold in envelopes there. Make up your mind!!
>
> No, she said she does know what "icing sugar mixture" is meant to be.


No. *He*(she) said ........

"I don't even know what icing sugar mixture is meant to be!"


Or does "I don't even know" mean something different in your part of the
world?

He/she said that they get "Icing Sugar in envelopes here".... wherever
'here' is.

'Icing Sugar' in envelopes???? Sounds like a drug deal to me :-)




> To me, it means icing sugar mixed with something else. Then the
> instructions refer to it only as icing sugar when it is used in the
> recipe. I think it's a bit confusing, too.


Well... as there is only *one* reference to 'icing sugar' (of *any* sort)
in the ingredients list, one could quite reasonably assume that anyone
with at least half a brain would be able to ascertain that the reference
in the recipe body would mean that particular ingredient.

Wouldn't you agree??


Sidebar..........

Is it just me that uses Google to find stuff?

I've often looked in here and seen terms or product names that are strange
to me, and have Googled it to see what it is. But there are times when I
see things (ie, strata) that mean one thing to me, but different to you,
and when I google it, it keeps coming up with *my* meaning, so that's when
I ask.

I can't afford to sit here 24/7 and ask what every damn thing is.... or
even ask for people to tell me what I should cook for dinner that night.

I think a lot of people (in here especially) have just got too damn lazy
for their own good, and want/need to rely on people in here to tell them
what everything is because they couldn't be arsed looking for it
themselves.

Either that, or they *need* people in here to 'talk' to them to justify
keeping their Internet connection.


>
>> > Caster sugar does not exist AFAIK.
>
>> zucchero semolato
>>
>> http://dictionary.reverso.net/englis...caster%20sugar
>
> And if you click on the " zucchero semolato" in the translation (it's a
> live link), it says that zucchero semolato is granulated sugar, that
> zucchero in polvere is caster sugar and zucchero a velo is icing sugar.
> Interesting. Those rascals.


I gave Giusi the first step. The rest is up to him/her.


>
> My guess is that Judith has a better grasp of what's available there
> than you do. I could be wrong.


Judith = Giusi?? LOL!! If Giusi is Judith, my apologies for calling you a
'he'.




>
> Since the link was for Pandora, maybe you should have emailed it to
> Pandora instead of posting it.


Pandora asked for it *here*, I posted it *here*. If she had said "Email me
any Lemon Meringue recipes you have" I maybe would have done so.

Anyone can look at it, and feel free to Archive it/copy it if they think
it's OK and maybe want to try it. I gave my personal guarantee that it was
good, because I have made it many times.

If people want to come up and say "It's crap... Looks like shit.... why
would anyone with half a brain use that shit... etc".... they are
instantly part of that crowd that use this 'place' to vent their spleen
for their own pathetic self esteem, and personally, I wouldn't **** on
them if they were on fire.


Besides, I don't just email *anyone*.

Apart from being rude and intrusive to email someone 'unsolicited', my
email address is 'silent'.

If someone asked me to email them, I would..... if I trusted them.

--
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

"Peter-Lucas" ha scritto nel messaggio > Melba's Jammin'
>
> Yep. But to say that a recipe for Lemon Meringue is "eloborate"???!!!
>
> Is there a 'Cooking 101' newsgroup Giusi can be directed to?
>
Go soak youer head. I wrote back exactly what I meant and why I said it and
you didn't even read it. You really are one of the ruder people, aren't
you? I wonder why people come here to act in incivil ways?

"Giusi" > wrote in
:

> "Peter-Lucas" ha scritto nel messaggio
>> "Giusi" wrote in
>>> I don't even know what icing sugar mixture is meant to be!
>>
>>
>> Google it. I did. It took all of about 2 seconds.
>> zucchero a velo
> http://dictionary.reverso.net/englis.../icing%20sugar
>>> Icing>> sugar is usually sold in tiny envelopes here,
>>
>> First you say you don't know what icing sugar is "meant to be" and then
>> > you say it's sold in envelopes there. Make up your mind!!
>>> Caster
>>> sugar does not exist AFAIK.
>> zucchero semolato
> http://dictionary.reverso.net/englis...caster%20sugar
>
>> Peter Lucas
>
> Read again. The first mention says "icing sugar mixture" with no
> explanation.


http://aww.ninemsn.com.au/article.aspx?id=255881


> A second entry says icing sugar. Of course I know what
> icing sugar is in Italian. Not everyone is stupid, and I am not.


As I just explained to Barb..........

"Well... as there is only *one* reference to 'icing sugar' (of *any* sort)
in the ingredients list, one could quite reasonably assume that anyone
with at least half a brain would be able to ascertain that the reference
in the recipe body would mean that particular ingredient.

Wouldn't you agree??"


Now you were saying.........????


>
> Zucchero semolato is NOT caster sugar. I am surrounded with British
> expats and they all say that it is not caster sugar. Some of them
> attempt to make caster sugar by whizzing ordinary sugar in a food
> processor with varying results.


I gave you the first step to finding out what it is.... do you need me to
hold your hand every step of the way??


>
> The reason I responded to your recipe is that Pandora originally asked
> me for a recipe.


That's funny........ I thought posting a request in to the group was
intended for *everyone*. I din't see you name in the post.

Here's what I saw.........

****************************
Subject: Meringue lemon pie
From: "Pandora" >
Newsgroups: rec.food.cooking

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
**************************

It doesn't mention you, specifically, anywhere.


> I was translating mine into metric when Wayne
> published his and so I left it there.


You should have posted yours, it may have been different.

For future reference, post the recipe as is. If people want to change it
to metric or imperial, then they can do that for themselves. Otherwise you
may as well change their nappies and blow their noses for them.


>
> Your charms are slipping, my friend.


I don't know you, which means that you don't know me, so we are not
'friends'.

As for "charms"....... I'm not here to be "charming". I'll leave that up
to the sleazeballs.

There is something I have said for many, *many* years on the
Internet...... "If you talk nice to me, I talk nice to you. If you talk
like shit to me, I talk like shit to you."

If you don't like getting it, don't give it.


If you don't like the recipe, fine. Move on.


--
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

"Pandora" > wrote in
:

>
> "Peter-Lucas" > ha scritto nel messaggio
> .25...
>> "Pandora" > wrote in
>> :
>>
>>>
>>> "Peter-Lucas" > ha scritto nel messaggio
>>> .25...
>>>> "Pandora" > wrote in
>>>> :
>>>>
>>>>> 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
>>>>
>>>>
>>>>
>>>> Pandora, this one is *fantastic*.
>>>>
>>>> I made it for a friend who's a LM freak, and she keeps asking me to
>>>> make it
>>>> again, and again, and again....!!
>>>>
>>>> http://www.taste.com.au/recipes/1800/lemon+meringue+pie
>>>>
>>>> Very simple recipe, no weird ingredients, and very easy to make.
>>>
>>> Thank you Peter!!!!! It looks VERY GOOD indeed. GNAM GNAM!
>>> Only a question: what is the "thin cream" mentioned in the recipe?
>>>
>>
>>
>> Just normal (pouring) cream, not the thickened stuff.
>
> Ah ! Ok , thank you.


No sweat.


> P.s. I have noticed you have correct the mistake in the Garibaldi's
> sentence
>
>


As a non-Italian speaking Aussie, I listen to someone who knows the lingo
:-)

What's your translation of what it says? I'd like to see if it marries up
with what I have :-)

--
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 Fri 30 Jan 2009 03:07:24a, Pandora told us...

>
> "Giusi" > ha scritto nel messaggio
> ...
>> "Pandora" ha scritto nel messaggio
>>> Thank you Wayne! It seams very good. Now I must save and translate.
>>> Then if > I have to ask something I 'll have to desturbe you again
>>> I think I have not the "pie plate". I have to search it on web to
>>> understand > what it is. Then I must search cream tartar because not
>>> many shops sells it.
>>> BTW thank you again Wayne for your sweet recipe.
>>
>> Pandora, here are the alterations you need. *BTW, I did buy a pie
>> plate&pan in silicon at Eurospin. It is a wide and shallow baking form
>> with sides that slightly slant outwards.) Do you have measuring
>> vessels?
>>
>> Instead of Crisco use strutto.
>> Cream of tartar can sometimes be bought at la farmacia, but can be
>> replaced with a drop of lemon juice.
>>
>> The meringue is not crisp and crunchy like Italian meringa, but is soft
>> and cloudlike when it is done. Be careful to see that the raw meringue
>> is spread to the pastry really well, because otherwise it will detach
>> while cooking and become an island.

All good point, Giusi. However, due to the baking technique of this
meringue, it does have a slightly crisp exterior while still having a soft
cloudlike interior.

>> Do not be tempted to make a sweetened crust, as the magic of this pie
>> is the contrast of salty, tart and sweet together.
>
> Thank you Giusi for the precious suggestions! I have many silicon pan.
> Now I will see. I can find crem tartar to the herborist.
> BTW if you have some pics tell me...
>

This is not a large or really good picture, but is the only one I have of the
finished pie.

http://tinypic.com/view.php?pic=33dfbc5&s=5

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Friday, 01(I)/30(XXX)/09(MMIX)
************************************************** **********************
Countdown till President's Day
2wks 2dys 8hrs 15mins
************************************************** **********************
Bullets speak louder than reason.
************************************************** **********************

"Giusi" > wrote in
:

> "Peter-Lucas" ha scritto nel messaggio > Melba's Jammin'
>>
>> Yep. But to say that a recipe for Lemon Meringue is "eloborate"???!!!
>>
>> Is there a 'Cooking 101' newsgroup Giusi can be directed to?
>>


> Go soak youer head.


I just got wet racing outside to take the washing off the line. So my head
is wet, not soaked though.


> I wrote back exactly what I meant and why I said it


You said the recipe was "way more elaborate". If you think *that* was
elaborate, you obviously have a hard time in the kitchen with just about
anything.


http://en.wiktionary.org/wiki/elaborate


Adjective

elaborate

1. Highly complex, detailed, or sophisticated


2. intricate, fancy, flashy, or showy



> and you didn't even read it.


Oh, I did read it. Several times.



> You really are one of the ruder people,
> aren't you?


Only when people are rude to me.


> I wonder why people come here to act in incivil ways?
>


I don't. I come here to act in a civil way.... and I do. Right up to when
someone decides that they want to speak in an incivil way to me.

If you don't like getting it, don't give it.


--
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

Giusi wrote:

> This may very well be a lovely pie, but it is not what I meant when I called
> it my favorite. It's way more elaborate and not at all the homey favorite I
> love. Plus, it has a sweet crust, which to me removes the magic.
>
> I don't even know what icing sugar mixture is meant to be! Icing sugar is
> usually sold in tiny envelopes here, although in Rome it is possible that it
> can be had in quantities larger than 100 g. Caster sugar does not exist
> AFAIK.

Icing sugar mixture? That is curious one. I would assume they meant
icing sugar. I can't imagine it being sold in small envelopes. The
smallest I can get here in Canada is a half kilo.

In article >,
"Giusi" > wrote:

> "Peter-Lucas" ha scritto nel messaggio > "Pandora"
> >
> >> 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
> >
> >
> >
> > Pandora, this one is *fantastic*.
> > Very simple recipe, no weird ingredients, and very easy to make.

Sorry, Peter. The reviews below the recipe are not all good. At least
one person tossed it without eating. Another salvaged some of it.
Others said they would never use this recipe again. I've never made a
lemon meringue pie, I don't think I've even made *any* pie (my wife is
the baker), but I'm not sure this is a good recipe for the first time.

> This may very well be a lovely pie, but it is not what I meant when I called
> it my favorite. It's way more elaborate and not at all the homey favorite I
> love. Plus, it has a sweet crust, which to me removes the magic.

> Caster sugar does not exist

It's quite common, but not in the US, and I guess not in Italy. I
usually see it as "castor sugar", sometimes called "superfine". I think
it is English. The referenced site is Australian, so that makes sense:

http://www.recipezaar.com/library/getentry.zsp?id=139

--
Dan Abel
Petaluma, California USA

Dave Smith > wrote in
m:

> Giusi wrote:
>
>> This may very well be a lovely pie, but it is not what I meant when I
>> called it my favorite. It's way more elaborate and not at all the homey
>> favorite I love. Plus, it has a sweet crust, which to me removes the
>> magic.
>>
>> I don't even know what icing sugar mixture is meant to be! Icing sugar
>> is usually sold in tiny envelopes here, although in Rome it is possible
>> that it can be had in quantities larger than 100 g. Caster sugar does
>> not exist AFAIK.
>
> Icing sugar mixture? That is curious one. I would assume they meant
> icing sugar.

(Repeat from a previous post...)

I just typed 'icing sugar mixture' into my Google search bar......

1st hit.....


http://aww.ninemsn.com.au/article.aspx?id=255881

"What's the difference between icing sugar and icing sugar mixture?
Question
Dear Pamela, I have pure icing sugar and icing sugar mixture in my pantry
are they the same thing?

Answer
It can be a bit confusing with all the different sugars out the icing,
raw, muscovado, caster...the list is endless! Thankfully, it's easy to
explain the difference between the two icing sugars on the market. Icing
sugar mixture, also known as confectioners' sugar or powdered sugar, is
pulverised granulated sugar crushed together with a small amount (about
three percent) of cornflour. This icing sugar is great to use when making
icing for kids' birthday cakes or dusting sweet treats. Similar in
appearance to the former, pure icing sugar is also made from pulverised
granulated sugar but contains no cornflour. For everyday cooking, icing
sugar mixture does the trick; the only place where pure icing sugar is a
must is when making royal icing, modelling fondant and the like. If you
are gluten intolerant, be sure to choose pure icing sugar over icing sugar
mixture. "



> I can't imagine it being sold in small envelopes.


Sounds like a white powder that you snort ;-)


*Not* that I'd know anything about that!!


> The
> smallest I can get here in Canada is a half kilo.
>


What brand is your icing sugar??



--
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

Lucas really is a shit, isn't he?

Dan Abel > wrote in
:

> In article >,
> "Giusi" > wrote:
>
>> "Peter-Lucas" ha scritto nel messaggio > "Pandora"
>> >
>> >> 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
>> >
>> >
>> >
>> > Pandora, this one is *fantastic*.
>> > Very simple recipe, no weird ingredients, and very easy to make.
>
> Sorry, Peter. The reviews below the recipe are not all good. At least
> one person tossed it without eating. Another salvaged some of it.
> Others said they would never use this recipe again.


3 bad reviews out of 11 and you'll never make it because of that???!!!

Someone is *always* going to complain....even when something tastes good.

Look at their comments.......

"This took almost twice as long to cook, and 10 degrees hotter too. This
was VERY time consuming, and not worth the time OR ingredients. The end
product looked nothing like the photo. The whole thing ended up getting
discarded, and i am thoroughly disappointed in the end result, andwill NOT
make this again. As for the mess factor, i am absolutely appalled! I had
to do 2 lots of dishes, not to mention the numerous wipe-downs of the
bench - im not even a messy cook!"


This tells me several things. The idiots oven is stuffed, the idiot wants
a LM pie *now* and can't wait for it, the idiot is dissapointed hers
didn't look like the picture, the idiot doesn't know how to organise
itself in the kitchen, hence the "*2* lots of dishes and numerous wipe
downs"!!


and........

"Unfortunately the center wasn't properly set after 40 minutes of baking.
It had a skin so I hoped that would be enough, but after an hour of
sitting in the fridge it hadn't set any further. I continued with the
recipe regardless, but when I cut up the cake liquid spread everywhere!
The parts of the custard that had set tasted lovely, and the individual
serves looked fine, but having so much spill into the bottom of the pan
was disappointing"

Once again, oven and fridge temps are stuffed. Anyone with half a brain
would be able to tell if something is set, or not.

But apart from that, it looked lovely and tasted fine!!!!


and...

"I would not use this recipe ever again. The base needed liquid (milk or
water) to keep it together. It crumbled and never stuck which did not
allow me to complete it. I had to throw it out. However on the plus side
when I tasted the base mixture it was nice, and the filling seemed nice
too, however that also was thrown out. After taking litterally half a day
to attempt this I gave up!!"

What can I say!! "It tasted nice, but I threw it out"!!

What a frikken moron!! It can't cook, is all.


And every other comment said it was tasty, easy, and all you needed was
some time management.


Like I said, some morons are *always* going to complain.... even if it's
about their own stupidity.



> I've never made a
> lemon meringue pie, I don't think I've even made *any* pie (my wife is
> the baker), but I'm not sure this is a good recipe for the first time.


You could always go to the supermarket and get one of those packet mix
Lemon Meringues..... that's safe, and easy.

As for a first time LM Pie...... there is no beginner recipe.

*I* had never made a LM pie before I tried this one.

I did it first time, and have done it several times since. They have *all*
been (almost) perfect, but none have ever looked *exactly* like it does in
the picture.


--
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 Fri 30 Jan 2009 05:41:13p, carrot morning told us...

> Lucas really is a shit, isn't he?

What was your first clue? :-)



--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Friday, 01(I)/30(XXX)/09(MMIX)
************************************************** **********************
Countdown till President's Day
2wks 2dys 6hrs 16mins
************************************************** **********************
If at first you don't succeed, call it v1.0!
************************************************** **********************

Lucas is manic and full of shit again!

"Wayne Boatwright" > wrote in message
5.250...
> On Fri 30 Jan 2009 05:41:13p, carrot morning told us...
>
>> Lucas really is a shit, isn't he?
>
> What was your first clue? :-)
>

LOL, it's almost like he gets these childish *nobody can tell me what to do
fits*
I notice his ears are very low - almost Down syndrome.
Perhaps he should be pitied instead of chastised.

Wayne Boatwright > wrote in
5.250:

> On Fri 30 Jan 2009 05:41:13p, carrot morning told us...
>

>
> What was your first clue? :-)
>


So you resort to talking to a stalker/troll, just to get your bitchy
little swipe in, hey?

You're as ****ing pathetic as they are.

Especially when you know that the same pathalogically obsessed stalker
and child molester, is one that uses *your* name in quite a few of it's
forged posts.

Wake up to yourself Boatwright. You may have cracked your little shitty
with me for whatever pathetic reason, but that doesn't mean it gives you
carte blanche to perpetuate these stalker/trolls..... especially when you
were soooooooooooooo ****ed off with them to begin with.

Hypocritical is a word that springs to mind.


From: "carrot morning" >
NNTP-Posting-Host: 124.176.166.247

From: "GroundHog" >
NNTP-Posting-Host: 124.176.166.247

From: "space pumpkin" >
NNTP-Posting-Host: 124.176.166.247

From: "FunkyFish" >
NNTP-Posting-Host: 124.176.166.247

From: Ben Mann >
NNTP-Posting-Host: 124.176.166.247

From: "Amabo" >
NNTP-Posting-Host: 124.176.166.247

From: "chris" >
NNTP-Posting-Host: 124.176.166.247

From: PLucas >
NNTP-Posting-Host: 124.176.166.247

From: "peninsula" >
NNTP-Posting-Host: 124.176.166.247

From: "claymore" >
NNTP-Posting-Host: 124.176.166.247

From: "claymore" >
NNTP-Posting-Host: 124.176.166.247

From: "notbevan" <not >
NNTP-Posting-Host: 124.176.216.29

From: "??????" >
NNTP-Posting-Host: 124.176.216.29

From: "mmm" >
NNTP-Posting-Host: 124.176.216.29

From: "Terry" >
NNTP-Posting-Host: 124.176.216.29

From: LindaR >
NNTP-Posting-Host: 124.176.216.29



From: Paul Hunt >
NNTP-Posting-Host: 38.108.179.15

From: Ms Moon >
NNTP-Posting-Host: 38.108.179.15

From: shrinking violet >
NNTP-Posting-Host: 38.108.177.68

From: Walter >
NNTP-Posting-Host: 38.108.177.76

From: MacGaycant >
NNTP-Posting-Host: 38.108.177.87


--
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

Peter-Lucas wrote:
> Dave Smith > wrote in
> m:
>
>> Giusi wrote:
>>
>>> This may very well be a lovely pie, but it is not what I meant when I
>>> called it my favorite. It's way more elaborate and not at all the homey
>>> favorite I love. Plus, it has a sweet crust, which to me removes the
>>> magic.
>>>
>>> I don't even know what icing sugar mixture is meant to be! Icing sugar
>>> is usually sold in tiny envelopes here, although in Rome it is possible
>>> that it can be had in quantities larger than 100 g. Caster sugar does
>>> not exist AFAIK.
>> Icing sugar mixture? That is curious one. I would assume they meant
>> icing sugar.
>
> (Repeat from a previous post...)
>
> I just typed 'icing sugar mixture' into my Google search bar......
>
> 1st hit.....
>
>
> http://aww.ninemsn.com.au/article.aspx?id=255881
>
> "What's the difference between icing sugar and icing sugar mixture?
> Question
> Dear Pamela, I have pure icing sugar and icing sugar mixture in my pantry
> are they the same thing?
>
> Answer
> It can be a bit confusing with all the different sugars out the icing,
> raw, muscovado, caster...the list is endless! Thankfully, it's easy to
> explain the difference between the two icing sugars on the market. Icing
> sugar mixture, also known as confectioners' sugar or powdered sugar, is
> pulverised granulated sugar crushed together with a small amount (about
> three percent) of cornflour. This icing sugar is great to use when making
> icing for kids' birthday cakes or dusting sweet treats. Similar in
> appearance to the former, pure icing sugar is also made from pulverised
> granulated sugar but contains no cornflour. For everyday cooking, icing
> sugar mixture does the trick; the only place where pure icing sugar is a
> must is when making royal icing, modelling fondant and the like. If you
> are gluten intolerant, be sure to choose pure icing sugar over icing sugar
> mixture. "
>

It must be an Australiansim. Around here, icing sugar is is powdered
with the cornflour added. There is no choice (that I know of) of icing
sugar with or without. Usually when a recipe calls for a some mixture,
it is a mixture of previously mixed ingredients.


> What brand is your icing sugar??

Redpath

carrot morning wrote:
> Lucas is manic and full of shit again!
>
>
Perhaps, but not as pathetic as a stalker.