Thank you to Wayne. Perfect recipe! Meringue lemon pie it's done. I have
spread the meringue with sac a poche. Meringue was hard
and perfect. Crust had retired a little when cooked. I will send pic ASAP.
Just a question: I will serve this cake tomorrow evening. Shall I put in the
fridge or shall keep it outside? House is not hot.
And another question: After cooking, meringue must be crispy or soft?

--
Cheers
Pandora

On 2009-02-13, Pandora > wrote:

> And another question: After cooking, meringue must be crispy or soft?

Soft. The real test is if the meringue begins weeping after 24hrs.

nb

"Pandora" > ha scritto nel messaggio > Thank you to
Wayne. Perfect recipe! Meringue lemon pie it's done. I have
> spread the meringue with sac a poche. Meringue was hard
> and perfect. Crust had retired a little when cooked. I will send pic ASAP.
> Just a question: I will serve this cake tomorrow evening. Shall I put in
> the
> fridge or shall keep it outside? House is not hot.
> And another question: After cooking, meringue must be crispy or soft?
>
> --
> Cheers
> Pandora

Meringue must be soft! It does not need refrigeration and the fridge will
actually do it harm. How can you bear not to taste it?

"notbob" > ha scritto nel messaggio
...
> On 2009-02-13, Pandora > wrote:
>
>> And another question: After cooking, meringue must be crispy or soft?
>
> Soft. The real test is if the meringue begins weeping after 24hrs.
>
> nb
I hope it wait till tomorrow evening. Now I Am afraid!!!!

--
Cheers
Pandora

"Giusi" > ha scritto nel messaggio
...
> "Pandora" > ha scritto nel messaggio > Thank you to
> Wayne. Perfect recipe! Meringue lemon pie it's done. I have
>> spread the meringue with sac a poche. Meringue was hard
>> and perfect. Crust had retired a little when cooked. I will send pic
>> ASAP.
>> Just a question: I will serve this cake tomorrow evening. Shall I put in
>> the
>> fridge or shall keep it outside? House is not hot.
>> And another question: After cooking, meringue must be crispy or soft?
>>
>> --
>> Cheers
>> Pandora
>
> Meringue must be soft! It does not need refrigeration and the fridge will
> actually do it harm.

Ohhhhh! It's a fortune you have told me! But do you think that the meringue
will resist till tomorrow evening?

How can you bear not to taste it?
I don't know, I have sew my mouth DDD

--
Cheers
Pandora
>
>

"Pandora" ha scritto nel messaggio > "notbob" ha scritto nel messaggio

>> Soft. The real test is if the meringue begins weeping after 24hrs.
>>
>> nb
> I hope it wait till tomorrow evening. Now I Am afraid!!!!
>
> --
> Cheers
> Pandora

I always loved it when my mum's wept. Anyway, why worry? You are feeding
it to a bunch of Italians who have never seen one before! They'll wonder
where you got those incantevoli amber decorations.

On 2009-02-13, Giusi > wrote:

> I always loved it when my mum's wept. Anyway, why worry? You are feeding
> it to a bunch of Italians who have never seen one before! They'll wonder
> where you got those incantevoli amber decorations.

LOL!

Actually, I'm not even sure it can BE prevented. I've heard adding cream of
tartar will work, but never did for me.

This looks like a page worth bookmarking:

http://whatscookingamerica.net/Eggs/perfectmeringue.htm

nb

"Giusi" > ha scritto nel messaggio
...
> "Pandora" ha scritto nel messaggio > "notbob" ha scritto nel messaggio
>
>>> Soft. The real test is if the meringue begins weeping after 24hrs.
>>>
>>> nb
>> I hope it wait till tomorrow evening. Now I Am afraid!!!!
>>
>> --
>> Cheers
>> Pandora
>
> I always loved it when my mum's wept. Anyway, why worry? You are feeding
> it to a bunch of Italians who have never seen one before! They'll wonder
> where you got those incantevoli amber decorations.
>
I hope they don't disappear ((

--
Cheers
Pandora

"notbob" > ha scritto nel messaggio
...
> On 2009-02-13, Giusi > wrote:
>
>> I always loved it when my mum's wept. Anyway, why worry? You are
>> feeding
>> it to a bunch of Italians who have never seen one before! They'll wonder
>> where you got those incantevoli amber decorations.
>
> LOL!
>
> Actually, I'm not even sure it can BE prevented. I've heard adding cream
> of
> tartar will work, but never did for me.
>
> This looks like a page worth bookmarking:
>
> http://whatscookingamerica.net/Eggs/perfectmeringue.htm
>
> nb

very interesting.Thank you. They say the meringue last for one -two days. I
hope two days

--
Cheers
Pandora

"Pandora" ha scritto nel messaggio > very interesting.Thank you. They say
the meringue last for one -two days. I > hope two days
> Cheers
> Pandora

It is probably perfect for 2 days, but I know my mum's lasted longer because
even a greedy household like opurs couldn't eat 4 pies in 2 days plus all
the other things she made everyday. Don't worry!

"Giusi" > ha scritto nel messaggio
...
> "Pandora" ha scritto nel messaggio > very interesting.Thank you. They say
> the meringue last for one -two days. I > hope two days
>> Cheers
>> Pandora
>
> It is probably perfect for 2 days, but I know my mum's lasted longer
> because even a greedy household like opurs couldn't eat 4 pies in 2 days
> plus all the other things she made everyday. Don't worry!
>
ROTFL!!!!
But my meringue is beguinning to sweat! Timorrow I will put again in the
oven to stop weaping ))

--
Cheers
Pandora

"Pandora" > ha scritto nel messaggio > "Giusi"
> ha scritto nel messaggio
>> "Pandora" ha scritto nel messaggio > very interesting.Thank you. They say
>> the meringue last for one -two days. I > hope two days
>>> Cheers
>>> Pandora
>>
>> It is probably perfect for 2 days, but I know my mum's lasted longer
>> because even a greedy household like opurs couldn't eat 4 pies in 2 days
>> plus all the other things she made everyday. Don't worry!
>>
> ROTFL!!!!
> But my meringue is beguinning to sweat! Timorrow I will put again in the
> oven to stop weaping ))
> Cheers
> Pandora

You will be sorry if you do that. Is it lightly tanned and softly peaked?
Then leave it alone!

"Giusi" > ha scritto nel messaggio
...
> "Pandora" > ha scritto nel messaggio > "Giusi"
> > ha scritto nel messaggio
>>> "Pandora" ha scritto nel messaggio > very interesting.Thank you. They
>>> say the meringue last for one -two days. I > hope two days
>>>> Cheers
>>>> Pandora
>>>
>>> It is probably perfect for 2 days, but I know my mum's lasted longer
>>> because even a greedy household like opurs couldn't eat 4 pies in 2 days
>>> plus all the other things she made everyday. Don't worry!
>>>
>> ROTFL!!!!
>> But my meringue is beguinning to sweat! Timorrow I will put again in the
>> oven to stop weaping ))
>> Cheers
>> Pandora
>
> You will be sorry if you do that. Is it lightly tanned and softly peaked?
> Then leave it alone!
>
And what will happen, if I leave it alone? Will it stop crying?

--
Cheers
Pandora

"Pandora" ha scritto nel messaggio > "Giusi" ha scritto nel messaggio
>> Then leave it alone!
>>
> And what will happen, if I leave it alone? Will it stop crying?
> Pandora

Yes, there's a definite limit to its grief.

Pandora wrote:
> "Giusi" > ha scritto nel messaggio
> ...
>> "Pandora" > ha scritto nel messaggio > "Giusi"
>> > ha scritto nel messaggio
>>>> "Pandora" ha scritto nel messaggio > very interesting.Thank you. They
>>>> say the meringue last for one -two days. I > hope two days
>>>>> Cheers
>>>>> Pandora
>>>> It is probably perfect for 2 days, but I know my mum's lasted longer
>>>> because even a greedy household like opurs couldn't eat 4 pies in 2 days
>>>> plus all the other things she made everyday. Don't worry!
>>>>
>>> ROTFL!!!!
>>> But my meringue is beguinning to sweat! Timorrow I will put again in the
>>> oven to stop weaping ))
>>> Cheers
>>> Pandora
>> You will be sorry if you do that. Is it lightly tanned and softly peaked?
>> Then leave it alone!
>>
> And what will happen, if I leave it alone? Will it stop crying?
>
Just thinking out loud here, and I am NO expert on this, so
someone else should comment. I wonder if it is possible to lift
off the meringue and make a new one? I also wonder whether one
could make the base ahead and then make the meringue close to when
it gets served? (Too late for that approach though.) I wouldn't
be surprised if these questions only show my total lack of
experience with such things.

--
Jean B.

"Giusi" > ha scritto nel messaggio
...
> "Pandora" ha scritto nel messaggio > "Giusi" ha scritto nel messaggio
>>> Then leave it alone!
>>>
>> And what will happen, if I leave it alone? Will it stop crying?
>> Pandora
>
> Yes, there's a definite limit to its grief.
>
Ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh! What a surprise!!!!!! I like
this thing.

--
Cheers
Pandora

"Jean B." > ha scritto nel messaggio
...
> Pandora wrote:
>> "Giusi" > ha scritto nel messaggio
>> ...
>>> "Pandora" > ha scritto nel messaggio > "Giusi"
>>> > ha scritto nel messaggio
>>>>> "Pandora" ha scritto nel messaggio > very interesting.Thank you. They
>>>>> say the meringue last for one -two days. I > hope two days
>>>>>> Cheers
>>>>>> Pandora
>>>>> It is probably perfect for 2 days, but I know my mum's lasted longer
>>>>> because even a greedy household like opurs couldn't eat 4 pies in 2
>>>>> days plus all the other things she made everyday. Don't worry!
>>>>>
>>>> ROTFL!!!!
>>>> But my meringue is beguinning to sweat! Timorrow I will put again in
>>>> the oven to stop weaping ))
>>>> Cheers
>>>> Pandora
>>> You will be sorry if you do that. Is it lightly tanned and softly
>>> peaked? Then leave it alone!
>>>
>> And what will happen, if I leave it alone? Will it stop crying?
>>
> Just thinking out loud here, and I am NO expert on this, so someone else
> should comment. I wonder if it is possible to lift off the meringue and
> make a new one?

I have thought also this thing. Tomorrow evening, if the meringue is
liquefied, i will do another one

I also wonder whether one
> could make the base ahead and then make the meringue close to when it gets
> served? (Too late for that approach though.) I wouldn't be surprised if
> these questions only show my total lack of experience with such things.

I have thought also this. I hope that american meringue chef will answer

--
Cheers
Pandora
>
> --
> Jean B.

Now that I think on that, I think it's impossible to put another meringue
over the pie because it should cook other 30 minutes! The crust would become
too hard and brown. IMO

--
Cheers
Pandora
-----------------------------------------------


"Pandora" > ha scritto nel messaggio
. ..
>
> "Jean B." > ha scritto nel messaggio
> ...
>> Pandora wrote:
>>> "Giusi" > ha scritto nel messaggio
>>> ...
>>>> "Pandora" > ha scritto nel messaggio > "Giusi"
>>>> > ha scritto nel messaggio
>>>>>> "Pandora" ha scritto nel messaggio > very interesting.Thank you. They
>>>>>> say the meringue last for one -two days. I > hope two days
>>>>>>> Cheers
>>>>>>> Pandora
>>>>>> It is probably perfect for 2 days, but I know my mum's lasted longer
>>>>>> because even a greedy household like opurs couldn't eat 4 pies in 2
>>>>>> days plus all the other things she made everyday. Don't worry!
>>>>>>
>>>>> ROTFL!!!!
>>>>> But my meringue is beguinning to sweat! Timorrow I will put again in
>>>>> the oven to stop weaping ))
>>>>> Cheers
>>>>> Pandora
>>>> You will be sorry if you do that. Is it lightly tanned and softly
>>>> peaked? Then leave it alone!
>>>>
>>> And what will happen, if I leave it alone? Will it stop crying?
>>>
>> Just thinking out loud here, and I am NO expert on this, so someone else
>> should comment. I wonder if it is possible to lift off the meringue and
>> make a new one?
>
> I have thought also this thing. Tomorrow evening, if the meringue is
> liquefied, i will do another one
>
> I also wonder whether one
>> could make the base ahead and then make the meringue close to when it
>> gets served? (Too late for that approach though.) I wouldn't be
>> surprised if these questions only show my total lack of experience with
>> such things.
>
> I have thought also this. I hope that american meringue chef will answer
>
> --
> Cheers
> Pandora
>>
>> --
>> Jean B.
>
>

On Fri 13 Feb 2009 09:00:53a, Pandora told us...

> Thank you to Wayne. Perfect recipe! Meringue lemon pie it's done. I have
> spread the meringue with sac a poche. Meringue was hard
> and perfect. Crust had retired a little when cooked. I will send pic
> ASAP. Just a question: I will serve this cake tomorrow evening. Shall I
> put in the fridge or shall keep it outside? House is not hot.
> And another question: After cooking, meringue must be crispy or soft?
>

Store in the refrigerator. In this particular recipe, the meringue will have
a slightly crisp exterior and the interior will be soft.

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Friday, 02(II)/13(XIII)/09(MMIX)
************************************************** **********************
Countdown till President's Day
2dys 11hrs 6mins
************************************************** **********************
Our deeds determine us,as much as we determine our deeds-George Eliot
************************************************** **********************

Pandora wrote:
> Now that I think on that, I think it's impossible to put another meringue
> over the pie because it should cook other 30 minutes! The crust would become
> too hard and brown. IMO
>
Good thought!!!!

--
Jean B.

"Wayne Boatwright" > ha scritto nel
messaggio 5.250...
> On Fri 13 Feb 2009 09:00:53a, Pandora told us...
>
>> Thank you to Wayne. Perfect recipe! Meringue lemon pie it's done. I have
>> spread the meringue with sac a poche. Meringue was hard
>> and perfect. Crust had retired a little when cooked. I will send pic
>> ASAP. Just a question: I will serve this cake tomorrow evening. Shall I
>> put in the fridge or shall keep it outside? House is not hot.
>> And another question: After cooking, meringue must be crispy or soft?
>>
>
> Store in the refrigerator. In this particular recipe, the meringue will
> have
> a slightly crisp exterior and the interior will be soft.

Now it is a DILEMMA!!! Refrigerator or not refrigerator? Some people here
told me I shouldn't put it in the fridge.
Have you ever put in the fridge, Wayne?

--
Cheers
Pandora

"Jean B." > ha scritto nel messaggio
...
> Pandora wrote:
>> Now that I think on that, I think it's impossible to put another meringue
>> over the pie because it should cook other 30 minutes! The crust would
>> become too hard and brown. IMO
>>
> Good thought!!!!
>
> --
> Jean B.

I haven't thought befor because I Am very tired. I have cooked all the day.
Prepared 6 Antipasti plus the cake. Now I Am doing Tomato vegetable sauce
for Pasta !!!!

--
Cheers
Pandora

On Fri, 13 Feb 2009 20:02:40 GMT, Wayne Boatwright
> wrote:

>On Fri 13 Feb 2009 09:00:53a, Pandora told us...
>
>> Thank you to Wayne. Perfect recipe! Meringue lemon pie it's done. I have
>> spread the meringue with sac a poche. Meringue was hard
>> and perfect. Crust had retired a little when cooked. I will send pic
>> ASAP. Just a question: I will serve this cake tomorrow evening. Shall I
>> put in the fridge or shall keep it outside? House is not hot.
>> And another question: After cooking, meringue must be crispy or soft?
>>
>
>Store in the refrigerator. In this particular recipe, the meringue will have
>a slightly crisp exterior and the interior will be soft.

Won't the crust get soggy in the fridge?

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Jean B. wrote:
> Pandora wrote:
>> "Giusi" > ha scritto nel messaggio
>> ...
>>> "Pandora" > ha scritto nel messaggio > "Giusi"
>>> > ha scritto nel messaggio
>>>>> "Pandora" ha scritto nel messaggio > very interesting.Thank you.
>>>>> They say the meringue last for one -two days. I > hope two days
>>>>>> Cheers
>>>>>> Pandora
>>>>> It is probably perfect for 2 days, but I know my mum's lasted
>>>>> longer because even a greedy household like opurs couldn't eat 4
>>>>> pies in 2 days plus all the other things she made everyday. Don't
>>>>> worry!
>>>>>
>>>> ROTFL!!!!
>>>> But my meringue is beguinning to sweat! Timorrow I will put again in
>>>> the oven to stop weaping ))
>>>> Cheers
>>>> Pandora
>>> You will be sorry if you do that. Is it lightly tanned and softly
>>> peaked? Then leave it alone!
>>>
>> And what will happen, if I leave it alone? Will it stop crying?
>>
> Just thinking out loud here, and I am NO expert on this, so someone else
> should comment. I wonder if it is possible to lift off the meringue and
> make a new one? I also wonder whether one could make the base ahead and
> then make the meringue close to when it gets served? (Too late for that
> approach though.) I wouldn't be surprised if these questions only show
> my total lack of experience with such things.
>

Pandora wrote:
> "Jean B." > ha scritto nel messaggio
>>>
>> Just thinking out loud here, and I am NO expert on this, so someone else
>> should comment. I wonder if it is possible to lift off the meringue and
>> make a new one?
>
> I have thought also this thing. Tomorrow evening, if the meringue is
> liquefied, i will do another one
>
> I also wonder whether one
>> could make the base ahead and then make the meringue close to when it gets
>> served? (Too late for that approach though.) I wouldn't be surprised if
>> these questions only show my total lack of experience with such things.
>
> I have thought also this. I hope that american meringue chef will answer
>

I don't know, since I've always made the meringue at the same time as
the pie and it never lasts long enough to weep or otherwise spoil.

If you make the pie ahead of time and the meringue spoils, you could
always take it off and spread the pie with whipped cream. It won't be
the same but it will still be delicious.

gloria p

Gloria P wrote:
> Pandora wrote:
>> "Jean B." > ha scritto nel messaggio
>>>>
>>> Just thinking out loud here, and I am NO expert on this, so someone
>>> else should comment. I wonder if it is possible to lift off the
>>> meringue and make a new one?
>>
>> I have thought also this thing. Tomorrow evening, if the meringue is
>> liquefied, i will do another one
>>
>> I also wonder whether one
>>> could make the base ahead and then make the meringue close to when it
>>> gets served? (Too late for that approach though.) I wouldn't be
>>> surprised if these questions only show my total lack of experience
>>> with such things.
>>
>> I have thought also this. I hope that american meringue chef will
>> answer
>>
>
> I don't know, since I've always made the meringue at the same time as
> the pie and it never lasts long enough to weep or otherwise spoil.
>
> If you make the pie ahead of time and the meringue spoils, you could
> always take it off and spread the pie with whipped cream. It won't be
> the same but it will still be delicious.
>
> gloria p

That's probably a better idea--esp. if the intended diners aren't
expecting lemon meringue pie.

--
Jean B.

Pandora wrote:
> "Wayne Boatwright" > ha scritto nel
> messaggio 5.250...
>> On Fri 13 Feb 2009 09:00:53a, Pandora told us...
>>
>>> Thank you to Wayne. Perfect recipe! Meringue lemon pie it's done. I have
>>> spread the meringue with sac a poche. Meringue was hard
>>> and perfect. Crust had retired a little when cooked. I will send pic
>>> ASAP. Just a question: I will serve this cake tomorrow evening. Shall I
>>> put in the fridge or shall keep it outside? House is not hot.
>>> And another question: After cooking, meringue must be crispy or soft?
>>>
>> Store in the refrigerator. In this particular recipe, the meringue will
>> have
>> a slightly crisp exterior and the interior will be soft.
>
> Now it is a DILEMMA!!! Refrigerator or not refrigerator? Some people here
> told me I shouldn't put it in the fridge.
> Have you ever put in the fridge, Wayne?
>


I vote "No", do not refrigerate it. It will be fine for 24 hours unless
you house is very humid. The meringue will shrink, and the pie is
better made the same day you serve it -- but not much better.

Bob

Jean B. wrote:
> Gloria P wrote:
>> Pandora wrote:
>>> "Jean B." > ha scritto nel messaggio
>>>>>
>>>> Just thinking out loud here, and I am NO expert on this, so someone
>>>> else should comment. I wonder if it is possible to lift off the
>>>> meringue and make a new one?
>>>
>>> I have thought also this thing. Tomorrow evening, if the meringue is
>>> liquefied, i will do another one
>>>
>>> I also wonder whether one
>>>> could make the base ahead and then make the meringue close to when
>>>> it gets served? (Too late for that approach though.) I wouldn't be
>>>> surprised if these questions only show my total lack of experience
>>>> with such things.
>>>
>>> I have thought also this. I hope that american meringue chef will
>>> answer
>>>
>>
>> I don't know, since I've always made the meringue at the same time as
>> the pie and it never lasts long enough to weep or otherwise spoil.
>>
>> If you make the pie ahead of time and the meringue spoils, you could
>> always take it off and spread the pie with whipped cream. It won't be
>> the same but it will still be delicious.
>>
>> gloria p
>
> That's probably a better idea--esp. if the intended diners aren't
> expecting lemon meringue pie.
>


No, no, no! Less-than-perfect meringue is part of its charm. Whipped
cream is not the same and would ruin it.

Bob

zxcvbob wrote:
> Jean B. wrote:
>> Gloria P wrote:
>>> Pandora wrote:
>>>> "Jean B." > ha scritto nel messaggio
>>>>>>
>>>>> Just thinking out loud here, and I am NO expert on this, so someone
>>>>> else should comment. I wonder if it is possible to lift off the
>>>>> meringue and make a new one?
>>>>
>>>> I have thought also this thing. Tomorrow evening, if the meringue
>>>> is liquefied, i will do another one
>>>>
>>>> I also wonder whether one
>>>>> could make the base ahead and then make the meringue close to when
>>>>> it gets served? (Too late for that approach though.) I wouldn't
>>>>> be surprised if these questions only show my total lack of
>>>>> experience with such things.
>>>>
>>>> I have thought also this. I hope that american meringue chef will
>>>> answer
>>>>
>>>
>>> I don't know, since I've always made the meringue at the same time as
>>> the pie and it never lasts long enough to weep or otherwise spoil.
>>>
>>> If you make the pie ahead of time and the meringue spoils, you could
>>> always take it off and spread the pie with whipped cream. It won't
>>> be the same but it will still be delicious.
>>>
>>> gloria p
>>
>> That's probably a better idea--esp. if the intended diners aren't
>> expecting lemon meringue pie.
>>
>
>
> No, no, no! Less-than-perfect meringue is part of its charm. Whipped
> cream is not the same and would ruin it.
>
> Bob

Of course, it's not the same!

--
Jean B.

On Fri 13 Feb 2009 01:38:23p, Pandora told us...

>
> "Wayne Boatwright" > ha scritto nel
> messaggio 5.250...
>> On Fri 13 Feb 2009 09:00:53a, Pandora told us...
>>
>>> Thank you to Wayne. Perfect recipe! Meringue lemon pie it's done. I
have
>>> spread the meringue with sac a poche. Meringue was hard
>>> and perfect. Crust had retired a little when cooked. I will send pic
>>> ASAP. Just a question: I will serve this cake tomorrow evening. Shall I
>>> put in the fridge or shall keep it outside? House is not hot.
>>> And another question: After cooking, meringue must be crispy or soft?
>>>
>>
>> Store in the refrigerator. In this particular recipe, the meringue will
>> have a slightly crisp exterior and the interior will be soft.
>
> Now it is a DILEMMA!!! Refrigerator or not refrigerator? Some people here
> told me I shouldn't put it in the fridge.
> Have you ever put in the fridge, Wayne?
>

I ALWAYS put it in the refrigerator. Also, Lemon Meringue Pie tastes best
when it's well chilled.

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Friday, 02(II)/13(XIII)/09(MMIX)
************************************************** **********************
Countdown till President's Day
2dys 5hrs 16mins
************************************************** **********************
All of this generosity has made me tired! * Cat
************************************************** **********************

On Fri 13 Feb 2009 01:48:10p, Damsel in dis Dress told us...

> On Fri, 13 Feb 2009 20:02:40 GMT, Wayne Boatwright
> > wrote:
>
>>On Fri 13 Feb 2009 09:00:53a, Pandora told us...
>>
>>> Thank you to Wayne. Perfect recipe! Meringue lemon pie it's done. I
>>> have spread the meringue with sac a poche. Meringue was hard
>>> and perfect. Crust had retired a little when cooked. I will send pic
>>> ASAP. Just a question: I will serve this cake tomorrow evening. Shall
>>> I put in the fridge or shall keep it outside? House is not hot.
>>> And another question: After cooking, meringue must be crispy or soft?
>>>
>>
>>Store in the refrigerator. In this particular recipe, the meringue will
>>have a slightly crisp exterior and the interior will be soft.
>
> Won't the crust get soggy in the fridge?
>
> Carol
>

Mine doesn't.

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Friday, 02(II)/13(XIII)/09(MMIX)
************************************************** **********************
Countdown till President's Day
2dys 5hrs 15mins
************************************************** **********************
Beware of low-flying butterflies.
************************************************** **********************

Wayne Boatwright > wrote in
5.250:

> On Fri 13 Feb 2009 01:48:10p, Damsel in dis Dress told us...
>
>> On Fri, 13 Feb 2009 20:02:40 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Fri 13 Feb 2009 09:00:53a, Pandora told us...
>>>
>>>> Thank you to Wayne. Perfect recipe! Meringue lemon pie it's done. I
>>>> have spread the meringue with sac a poche. Meringue was hard
>>>> and perfect. Crust had retired a little when cooked. I will send pic
>>>> ASAP. Just a question: I will serve this cake tomorrow evening.
Shall
>>>> I put in the fridge or shall keep it outside? House is not hot.
>>>> And another question: After cooking, meringue must be crispy or
soft?
>>>>
>>>
>>>Store in the refrigerator. In this particular recipe, the meringue
will
>>>have a slightly crisp exterior and the interior will be soft.
>>
>> Won't the crust get soggy in the fridge?
>>
>> Carol
>>
>
> Mine doesn't.
>

what a doof. 11 lines of annoying sig for"mine doesn't"?

On Fri 13 Feb 2009 07:25:42p, told us...

> what a doof. 11 lines of annoying sig for"mine doesn't"?
>
>

**** of! Here's 11 more!

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Friday, 02(II)/13(XIII)/09(MMIX)
************************************************** **********************
Countdown till President's Day
2dys 4hrs 17mins
************************************************** **********************
A journey of a thousand li starts under one's feet...Lao tzu
************************************************** **********************

"zxcvbob" ha scritto nel messaggio > Pandora wrote:
>> "Wayne Boatwright" >>> Store in the refrigerator. In this particular
>> recipe, the meringue will
>>> have>>> a slightly crisp exterior and the interior will be soft.
>>
>> Now it is a DILEMMA!!! Refrigerator or not refrigerator? Some people here
>> told me I shouldn't put it in the fridge.
>> Have you ever put in the fridge, Wayne?
> I vote "No", do not refrigerate it. It will be fine for 24 hours unless >
> you house is very humid. The meringue will shrink, and the pie is >
> better made the same day you serve it -- but not much better.
> Bob

Refrigerating the pie will make the meringue gummy. I would not even eat
it. There is nothing in this pie that requires refrigeration following
cooking.

"Damsel in dis Dress" > ha scritto nel messaggio > Won't the crust get soggy
in the fridge?
>
> Carol

Yes, and the meringue slightly rubbery in my experience. And there is no
reason that this pie should be chilled. There is nothing in it to spoil.

On Feb 14, 8:23*pm, "Giusi" > wrote:
> "Damsel in dis Dress" > ha scritto nel messaggio > Won't the crust get soggy
> in the fridge?
>
>
>
> > Carol
>
> Yes, and the meringue slightly rubbery in my experience. *And there is no
> reason that this pie should be chilled. *There is nothing in it to spoil.

**** off "Giusi" and stop trying to stand up for me.

I *can* stand up for myself because I was in the SASR.

"Gloria P" > ha scritto nel messaggio
...
> Pandora wrote:
>> "Jean B." > ha scritto nel messaggio
>>>>
>>> Just thinking out loud here, and I am NO expert on this, so someone else
>>> should comment. I wonder if it is possible to lift off the meringue and
>>> make a new one?
>>
>> I have thought also this thing. Tomorrow evening, if the meringue is
>> liquefied, i will do another one
>>
>> I also wonder whether one
>>> could make the base ahead and then make the meringue close to when it
>>> gets served? (Too late for that approach though.) I wouldn't be
>>> surprised if these questions only show my total lack of experience with
>>> such things.
>>
>> I have thought also this. I hope that american meringue chef will
>> answer
>>
>
> I don't know, since I've always made the meringue at the same time as the
> pie and it never lasts long enough to weep or otherwise spoil.
>
> If you make the pie ahead of time and the meringue spoils, you could
> always take it off and spread the pie with whipped cream. It won't be the
> same but it will still be delicious.
>
> gloria p

Since yesterday It stopped crying!!!!!
Now, it is like yesterday! But kitchen is without healing! This morning I
have only cover it with a plastic bell.
I will tell you!

--
Cheers
Pandora

"Jean B." > ha scritto nel messaggio
...
> Gloria P wrote:
>> Pandora wrote:
>>> "Jean B." > ha scritto nel messaggio
>>>>>
>>>> Just thinking out loud here, and I am NO expert on this, so someone
>>>> else should comment. I wonder if it is possible to lift off the
>>>> meringue and make a new one?
>>>
>>> I have thought also this thing. Tomorrow evening, if the meringue is
>>> liquefied, i will do another one
>>>
>>> I also wonder whether one
>>>> could make the base ahead and then make the meringue close to when it
>>>> gets served? (Too late for that approach though.) I wouldn't be
>>>> surprised if these questions only show my total lack of experience with
>>>> such things.
>>>
>>> I have thought also this. I hope that american meringue chef will
>>> answer
>>>
>>
>> I don't know, since I've always made the meringue at the same time as the
>> pie and it never lasts long enough to weep or otherwise spoil.
>>
>> If you make the pie ahead of time and the meringue spoils, you could
>> always take it off and spread the pie with whipped cream. It won't be
>> the same but it will still be delicious.
>>
>> gloria p
>
> That's probably a better idea--esp. if the intended diners aren't
> expecting lemon meringue pie.
>
> --
> Jean B.

And if they like it??????? And then, tasting the real meringue pie don't
like it?
DDDDDDDDDDDDDDDDDDDDDDDDD

--
Cheers
Pandora

"Wayne Boatwright" > ha scritto nel
messaggio 5.250...
> On Fri 13 Feb 2009 01:38:23p, Pandora told us...
>
>>
>> "Wayne Boatwright" > ha scritto nel
>> messaggio 5.250...
>>> On Fri 13 Feb 2009 09:00:53a, Pandora told us...
>>>
>>>> Thank you to Wayne. Perfect recipe! Meringue lemon pie it's done. I
> have
>>>> spread the meringue with sac a poche. Meringue was hard
>>>> and perfect. Crust had retired a little when cooked. I will send pic
>>>> ASAP. Just a question: I will serve this cake tomorrow evening. Shall I
>>>> put in the fridge or shall keep it outside? House is not hot.
>>>> And another question: After cooking, meringue must be crispy or soft?
>>>>
>>>
>>> Store in the refrigerator. In this particular recipe, the meringue will
>>> have a slightly crisp exterior and the interior will be soft.
>>
>> Now it is a DILEMMA!!! Refrigerator or not refrigerator? Some people here
>> told me I shouldn't put it in the fridge.
>> Have you ever put in the fridge, Wayne?
>>
>
> I ALWAYS put it in the refrigerator. Also, Lemon Meringue Pie tastes best
> when it's well chilled.

I think you are right! And then I must say that lemon cream it is better
chilled.
I will put in the fridge. Thank you.

--
Cheers
Pandora

"Wayne Boatwright" > ha scritto nel
messaggio 5.247...
> On Fri 13 Feb 2009 07:25:42p, told us...
>
>> what a doof. 11 lines of annoying sig for"mine doesn't"?
>>
>>
>
> **** of! Here's 11 more!

ROTFLASTC. Well said, Wayne))))

--
Cheers
Pandora