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

"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

"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

"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

"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

"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?

"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
>
>

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

"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

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

"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.

"Giusi" > ha scritto nel messaggio
...
> "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.
>
Wayne, what do you answer to this meringue chef ?

--
Cheers
Pandora

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

"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

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.

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

"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.