On 2015-09-19 22:26, Doris Night wrote:

> I think the problem people have with lemon meringue pies is the fact
> that a good many of them are not home-made. You can buy some truly
> horrid frozen ones around here.
>
> My lemon pies that I make from scratch are extremely good.

I used to buy the mix, but one day I discovered how easy it is to make
one from scratch, and it was much better than the packaged mix.

On 9/19/2015 10:04 PM, Julie Bove wrote:
>


>>
>> I don't believe I know one person who *doesn't* like it. It's second
>> only to coconut cream, in my opinion.
>
> I don't know a single person who likes coconut cream pie. Then again,
> most of the people I know are not big pie eaters.

Coconut cream is OK, but not my favorite. I prefer coconut custard.

I like pie. In order of preference: Peach, apple, cherry, coconut
custard, blueberry, most anything else.

"S Viemeister" > wrote in message
...
> On 9/19/2015 2:52 PM, Doris Night wrote:
>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> "Dave Smith" > wrote in message
>>
>>>> Lemon meringue pie is good and most people like it. I have to chuckle
>>>> about my father in law and his lemon meringue pie problems. He didn't
>>>> like
>>>> it. They were at a friend's house for dinner and the wife had made a
>>>> lemon
>>>> meringue pie for dessert. He was a good guest and always had what was
>>>> served and made positive remarks. He raved about the woman's pie, and
>>>> whenever they ate there she always served lemon meringue pie because he
>>>> had liked it so much.
>>>
>>> Most people like it? I only know one person who does. My mom.
>>
>> I don't believe I know one person who *doesn't* like it. It's second
>> only to coconut cream, in my opinion.
>>
> I can't think of anyone in my family who likes it. Lots of other pies,
> yes, but lemon meringue? No.


Same here. We find it too sweet.

--
http://www.helpforheroes.org.uk/shop/

On Saturday, September 19, 2015 at 7:26:57 PM UTC-7, Doris Night wrote:
> On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 >
> wrote:
>

> >I'll try some lemon meringue pie whenever I can because I don't get a chance too often. Most of the time, it's a disappointment - too sweet, not tart enough, or gummy. The last time had some was a couple of weeks ago. It was too sweet and I left half on a plate. I'm ever hopeful that a good one will come my way. Perhaps it'll happen soon.
>
> I think the problem people have with lemon meringue pies is the fact
> that a good many of them are not home-made. You can buy some truly
> horrid frozen ones around here.
>
> My lemon pies that I make from scratch are extremely good.
>

I had a friend in high school who was a nerd like myself, so we
ended up spending a lot of time at each other's house. During the
week, my mother was happy just to get a meal on the table, but his
mom really enjoyed cooking.

She asked me to stay for dinner one time and produced a heavenly
lemon meringue pie for dessert. That is the pie that I measure
all lemon meringue pies by, to this day.

"Bruce" > wrote in message
...
> On Sat, 19 Sep 2015 22:26:49 -0400, Doris Night
> > wrote:
>
>>On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 >
>>wrote:
>>
>>>On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night wrote:
>>>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>> >Most people like it? I only know one person who does. My mom.
>>>>
>>>> I don't believe I know one person who *doesn't* like it. It's second
>>>> only to coconut cream, in my opinion.
>>>>
>>>> Doris
>>>
>>>I'll try some lemon meringue pie whenever I can because I don't get a
>>>chance too often. Most of the time, it's a disappointment - too sweet,
>>>not tart enough, or gummy. The last time had some was a couple of weeks
>>>ago. It was too sweet and I left half on a plate. I'm ever hopeful that a
>>>good one will come my way. Perhaps it'll happen soon.
>>
>>I think the problem people have with lemon meringue pies is the fact
>>that a good many of them are not home-made. You can buy some truly
>>horrid frozen ones around here.
>>
>>My lemon pies that I make from scratch are extremely good.
>
> I have never made a bad one myself.

Have you ever made any? ;-) We are not lovers of very sweet stuff. I
mostly make savoury things but I do make apple pies, usually sweetened with
a little maple syrup and I add a few sultanas and chopped nuts.


--
http://www.helpforheroes.org.uk/shop/

On Saturday, September 19, 2015 at 4:26:57 PM UTC-10, Doris Night wrote:
> On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1
> wrote:
>
> >On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night wrote:
> >> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
> >> > wrote:
> >>
> >> >
> >> >"Dave Smith" > wrote in message
> >>
> >> >> Lemon meringue pie is good and most people like it. I have to chuckle
> >> >> about my father in law and his lemon meringue pie problems. He didn't like
> >> >> it. They were at a friend's house for dinner and the wife had made a lemon
> >> >> meringue pie for dessert. He was a good guest and always had what was
> >> >> served and made positive remarks. He raved about the woman's pie, and
> >> >> whenever they ate there she always served lemon meringue pie because he
> >> >> had liked it so much.
> >> >
> >> >Most people like it? I only know one person who does. My mom.
> >>
> >> I don't believe I know one person who *doesn't* like it. It's second
> >> only to coconut cream, in my opinion.
> >>
> >> Doris
> >
> >I'll try some lemon meringue pie whenever I can because I don't get a chance too often. Most of the time, it's a disappointment - too sweet, not tart enough, or gummy. The last time had some was a couple of weeks ago. It was too sweet and I left half on a plate. I'm ever hopeful that a good one will come my way. Perhaps it'll happen soon.
>
> I think the problem people have with lemon meringue pies is the fact
> that a good many of them are not home-made. You can buy some truly
> horrid frozen ones around here.
>
> My lemon pies that I make from scratch are extremely good.
>
> Doris

It's an easy pie to make. Just make the filling and beat the meringue. The times that I made it, I was surprised at how easy it was. I won't make it myself because it's kinda boring work. My MO is that once I learn how to make something, I lose interesting in making it. `

dsi1 wrote:
>
> My MO is that once I learn how to make something,
> I lose interesting in making it.

Strange. Learn to make it *tasty* and why wouldn't you want to create
it? Just guessing, hee hee.

On 9/19/2015 10:26 PM, Doris Night wrote:
> On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 >
> wrote:

>> I'll try some lemon meringue pie whenever I can because I don't
>> get a chance too often. Most of the time, it's a disappointment -
>> too sweet, not tart enough, or gummy. The last time had some was
>> a couple of weeks ago. It was too sweet and I left half on a
>>plate. I'm ever hopeful that a good one will come my way.
>>Perhaps it'll happen soon.
>
> I think the problem people have with lemon meringue pies is the fact
> that a good many of them are not home-made. You can buy some truly
> horrid frozen ones around here.
>
> My lemon pies that I make from scratch are extremely good.

I love lemon meringue pie but I can't remember the last time
I had a piece. I just don't see it around. I have made it, once,
a long time ago, and I seem to recall a weeping meringue issue.

Still tasted good. I like a strong lemon flavor, not too sweet.
My lemonade is puckering, too.

nancy

On 9/20/15 12:02 AM, Ed Pawlowski wrote:

> I like pie. In order of preference: Peach, apple, cherry, coconut
> custard, blueberry, most anything else.

Agreed -- peach is a clear #1. 8

Peach, key lime, chocolate, lemon meringue (preferably without the
meringue).

Raspberry and strawberry we always make into tarts.

-- Larry

"Bruce" > wrote in message
...
> On Sun, 20 Sep 2015 09:55:19 +0100, "Ophelia" >
> wrote:
>
>>
>>
>>"Bruce" > wrote in message
. ..
>>> On Sat, 19 Sep 2015 22:26:49 -0400, Doris Night
>>> > wrote:
>>>
>>>>On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 >
>>>>wrote:
>>>>
>>>>>On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night
>>>>>wrote:
>>>>>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
>>>>>> > wrote:
>>>>>>
>>>>>> >Most people like it? I only know one person who does. My mom.
>>>>>>
>>>>>> I don't believe I know one person who *doesn't* like it. It's second
>>>>>> only to coconut cream, in my opinion.
>>>>>>
>>>>>> Doris
>>>>>
>>>>>I'll try some lemon meringue pie whenever I can because I don't get a
>>>>>chance too often. Most of the time, it's a disappointment - too sweet,
>>>>>not tart enough, or gummy. The last time had some was a couple of weeks
>>>>>ago. It was too sweet and I left half on a plate. I'm ever hopeful that
>>>>>a
>>>>>good one will come my way. Perhaps it'll happen soon.
>>>>
>>>>I think the problem people have with lemon meringue pies is the fact
>>>>that a good many of them are not home-made. You can buy some truly
>>>>horrid frozen ones around here.
>>>>
>>>>My lemon pies that I make from scratch are extremely good.
>>>
>>> I have never made a bad one myself.
>>
>>Have you ever made any? ;-)
>
> No

LOL how well do I know thee, let me count the ways ..... <g>


>>We are not lovers of very sweet stuff.
>
> What if you take a standard recipe and reduce the sugar by 75%?

I'm not sure it would work, but anyway, himself isn't too enamoured with
meringue ...


>>I mostly make savoury things but I do make apple pies, usually sweetened
>>with
>>a little maple syrup and I add a few sultanas and chopped nuts.
>
> That sounds nice.

Well, they are very popular around these 'ere part <g> We are down in N.
Yorks at present and a woman has just brought me a load of windfall apples
.... so I guess they are a bit too popular ...


--
http://www.helpforheroes.org.uk/shop/

> wrote in message
news
> On Sun, 20 Sep 2015 09:55:19 +0100, "Ophelia" >
> wrote:
>
>>
>>
>>"Bruce" > wrote in message
. ..
>>> On Sat, 19 Sep 2015 22:26:49 -0400, Doris Night
>>> > wrote:
>>>
>>>>On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 >
>>>>wrote:
>>>>
>>>>>On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night
>>>>>wrote:
>>>>>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
>>>>>> > wrote:
>>>>>>
>>>>>> >Most people like it? I only know one person who does. My mom.
>>>>>>
>>>>>> I don't believe I know one person who *doesn't* like it. It's second
>>>>>> only to coconut cream, in my opinion.
>>>>>>
>>>>>> Doris
>>>>>
>>>>>I'll try some lemon meringue pie whenever I can because I don't get a
>>>>>chance too often. Most of the time, it's a disappointment - too sweet,
>>>>>not tart enough, or gummy. The last time had some was a couple of weeks
>>>>>ago. It was too sweet and I left half on a plate. I'm ever hopeful that
>>>>>a
>>>>>good one will come my way. Perhaps it'll happen soon.
>>>>
>>>>I think the problem people have with lemon meringue pies is the fact
>>>>that a good many of them are not home-made. You can buy some truly
>>>>horrid frozen ones around here.
>>>>
>>>>My lemon pies that I make from scratch are extremely good.
>>>
>>> I have never made a bad one myself.
>>
>>Have you ever made any? ;-) We are not lovers of very sweet stuff. I
>>mostly make savoury things but I do make apple pies, usually sweetened
>>with
>>a little maple syrup and I add a few sultanas and chopped nuts.
>
> Real lemon meringue should not be overly sweet and if you like lemons,
> make it without any sugar.

D doesn't like meringue ... not sure how you reduce the sugar in that ...

--
http://www.helpforheroes.org.uk/shop/

On 2015-09-20 7:08 AM, wrote:

>> My lemon pies that I make from scratch are extremely good.
>>
>> Doris
>
> I make it occasionally for my daughter and I - we both like it without
> sugar added, except in the meringue.
>


How does it set without sugar?

Dave Smith wrote:
>
> On 2015-09-20 7:08 AM, wrote:
>
> >> My lemon pies that I make from scratch are extremely good.
> >>
> >> Doris
> >
> > I make it occasionally for my daughter and I - we both like it without
> > sugar added, except in the meringue.
> >
>
> How does it set without sugar?

Meringue doesn't impress me either. Next time, spread your lemon pie
with a thin layer of vanilla yogurt after it cools. That's what I've
tried and like.

G.

On 20/09/2015 8:11 AM, wrote:
> On Sun, 20 Sep 2015 14:44:05 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> > wrote in message
>> news
>>> On Sun, 20 Sep 2015 09:55:19 +0100, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
>>>> "Bruce" > wrote in message
>>>> ...
>>>>> On Sat, 19 Sep 2015 22:26:49 -0400, Doris Night
>>>>> > wrote:
>>>>>
>>>>>> On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 >
>>>>>> wrote:
>>>>>>
>>>>>>> On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night
>>>>>>> wrote:
>>>>>>>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
>>>>>>>> > wrote:
>>>>>>>>
>>>>>>>>> Most people like it? I only know one person who does. My mom.
>>>>>>>>
>>>>>>>> I don't believe I know one person who *doesn't* like it. It's second
>>>>>>>> only to coconut cream, in my opinion.
>>>>>>>>
>>>>>>>> Doris
>>>>>>>
>>>>>>> I'll try some lemon meringue pie whenever I can because I don't get a
>>>>>>> chance too often. Most of the time, it's a disappointment - too sweet,
>>>>>>> not tart enough, or gummy. The last time had some was a couple of weeks
>>>>>>> ago. It was too sweet and I left half on a plate. I'm ever hopeful that
>>>>>>> a
>>>>>>> good one will come my way. Perhaps it'll happen soon.
>>>>>>
>>>>>> I think the problem people have with lemon meringue pies is the fact
>>>>>> that a good many of them are not home-made. You can buy some truly
>>>>>> horrid frozen ones around here.
>>>>>>
>>>>>> My lemon pies that I make from scratch are extremely good.
>>>>>
>>>>> I have never made a bad one myself.
>>>>
>>>> Have you ever made any? ;-) We are not lovers of very sweet stuff. I
>>>> mostly make savoury things but I do make apple pies, usually sweetened
>>>> with
>>>> a little maple syrup and I add a few sultanas and chopped nuts.
>>>
>>> Real lemon meringue should not be overly sweet and if you like lemons,
>>> make it without any sugar.
>>
>> D doesn't like meringue ... not sure how you reduce the sugar in that ...
>
> Well the meringue does require some sugar to make it hold. About to
> make some shortly, ready for next weekend. Trouble is, I can't
> remember how many frozen egg whites I put in the bowl day before
> yesterday. So will have to check if there is some sort of ratio of
> sugar to cup of whites, or sugar to X oz of whites
>
I don't think it's too critical. A recipe in the UK Good Housekeeping
book I have uses 2oz per large egg white, that would be XL in N.America.
St.Delia uses the same proportion.
Graham

On 2015-09-20 10:11 AM, Gary wrote:
>>
>>> I make it occasionally for my daughter and I - we both like it without
>>> sugar added, except in the meringue.
>>>
>>
>> How does it set without sugar?
>
> Meringue doesn't impress me either. Next time, spread your lemon pie
> with a thin layer of vanilla yogurt after it cools. That's what I've
> tried and like.
>


I like the meringue topping. The stuff I make is pretty good. I have had
my share of commercially made lemon meringues and was not impressed with
either the filling or meringue.

Over the years I have come to accept the fact that a lot of people have
their choices affected by the source of their pies. For instance, my
wife never used to like cherry pie. Her mother was not a baker and the
only cherry pies she had when she was young had come from grocery
stores. Aside from the inferior pastry, they made with canned cherry pie
filling. Once she had a real cherry pie made with freshly picked (or
fresh frozen) sour cherries she was an instant convert. I like lemon
meringue and coconut or banana cream pies because I was raised with home
made stuff. You can get good ones in a bakery, but those mass produced
commercial pies tend to be pretty sad examples. It does not surprise me
that someone whose experience is limited to those things would not be
impressed.

On 20/09/2015 8:47 AM, wrote:
> On Sun, 20 Sep 2015 08:35:52 -0600, graham > wrote:
>
>> On 20/09/2015 8:11 AM, wrote:
>>> On Sun, 20 Sep 2015 14:44:05 +0100, "Ophelia" >
>>> wrote:
>>>
>>> Well the meringue does require some sugar to make it hold. About to
>>> make some shortly, ready for next weekend. Trouble is, I can't
>>> remember how many frozen egg whites I put in the bowl day before
>>> yesterday. So will have to check if there is some sort of ratio of
>>> sugar to cup of whites, or sugar to X oz of whites
>>>
>> I don't think it's too critical. A recipe in the UK Good Housekeeping
>> book I have uses 2oz per large egg white, that would be XL in N.America.
>> St.Delia uses the same proportion.
>> Graham
>
> I think you need enough for it to be crispy crunchy though. I will
> ignore St. Delia - in actual fact her recipe for making a Pavlova is
> the one I always follow, never fail. Unfortunately there is no ratio
> there but I did find on line and will make them St Delia's way with
> another cooks measurements.
>
> Her Pavlova recipe works every time and she debusted the myth about
> having to add cream of tartar, vinegar etc. Egg white and sugar only.
> She added the tip that you beat the whites until you can hold the bowl
> upside down without the eggs sliding out, that way you know exactly
> when you have beaten them enough, but not gone over the yellow line
> into too much.
>
> St Delia - wow you philistine!
>
She's reliable, which is more than you can say about the deities:-)
Graham

On 20/09/2015 9:11 AM, graham wrote:
> On 20/09/2015 8:47 AM, wrote:
>> On Sun, 20 Sep 2015 08:35:52 -0600, graham > wrote:
>>
>>> On 20/09/2015 8:11 AM, wrote:
>>>> On Sun, 20 Sep 2015 14:44:05 +0100, "Ophelia" >
>>>> wrote:
>>>>
>>>> Well the meringue does require some sugar to make it hold. About to
>>>> make some shortly, ready for next weekend. Trouble is, I can't
>>>> remember how many frozen egg whites I put in the bowl day before
>>>> yesterday. So will have to check if there is some sort of ratio of
>>>> sugar to cup of whites, or sugar to X oz of whites
>>>>
>>> I don't think it's too critical. A recipe in the UK Good Housekeeping
>>> book I have uses 2oz per large egg white, that would be XL in N.America.
>>> St.Delia uses the same proportion.
>>> Graham
>>
>> I think you need enough for it to be crispy crunchy though. I will
>> ignore St. Delia - in actual fact her recipe for making a Pavlova is
>> the one I always follow, never fail. Unfortunately there is no ratio
>> there but I did find on line and will make them St Delia's way with
>> another cooks measurements.
>>
>> Her Pavlova recipe works every time and she debusted the myth about
>> having to add cream of tartar, vinegar etc. Egg white and sugar only.
>> She added the tip that you beat the whites until you can hold the bowl
>> upside down without the eggs sliding out, that way you know exactly
>> when you have beaten them enough, but not gone over the yellow line
>> into too much.
>>
>> St Delia - wow you philistine!
>>
> She's reliable, which is more than you can say about the deities:-)
> Graham
If you want really good meringues, use the Italian method. It's fiddly
but the results are worth it. I use it when I make Parisian macarons.
Graham

On 2015-09-20, Dave Smith > wrote:

> You can get good ones in a bakery, but those mass produced
> commercial pies tend to be pretty sad examples. It does not surprise
> me that someone whose experience is limited to those things would
> not be impressed.

Mrs Smith pies usta be pretty darned good. MS makes resto grade pies
that usta be great. Some even filtered down to sprmkt shelves.

I think the MS premium deep-dish apple pie was a resto grade pie.
That was about 15 yrs ago. The last time I bought one, it was not so
good. That's when I started making my own.

My next effort will be a bourbon pecan pie made with a pte brisée
crust in a spring form pan. See my ChefSteps thread.

nb

On 2015-09-20, > wrote:

> Real lemon meringue should not be overly sweet and if you like lemons,
> make it without any sugar.

You must have some extremely non-tart lemons. the usual ratio of
sugar to lemon juice is about 3:1. I can't imagine eating/drinking a
non-sugar lemon anything.

I can only picture that ancient episode of the Little Rascals, where
some kid is trying to play a trumpet while another kid in the audience
totally distracts him by gnawing on a raw lemon half.

nb

On 9/20/2015 11:39 AM, notbob wrote:

> Mrs Smith pies usta be pretty darned good. MS makes resto grade pies
> that usta be great. Some even filtered down to sprmkt shelves.
>
> I think the MS premium deep-dish apple pie was a resto grade pie.
> That was about 15 yrs ago. The last time I bought one, it was not so
> good. That's when I started making my own.

My former bil had a Mrs. Smith's route. I'm pretty sure delivering
pies at 4am wasn't his major in college, but he did well when he
sold the route three years later.

He delivered pies to all kinds of restaurants, some that rather
surprised me.

The coconut custard pie was pretty darned good.

> My next effort will be a bourbon pecan pie made with a pte brisée
> crust in a spring form pan. See my ChefSteps thread.

I'd kill for a piece of that.

nancy

notbob wrote:
>
> My next effort will be a bourbon pecan pie

Now *that* sounds interesting! :-D

On 20/09/2015 9:48 AM, wrote:
> On Sun, 20 Sep 2015 09:11:55 -0600, graham > wrote:
>
>> On 20/09/2015 8:47 AM, wrote:
>>> On Sun, 20 Sep 2015 08:35:52 -0600, graham > wrote:
>>>
>>>> On 20/09/2015 8:11 AM, wrote:
>>>>> On Sun, 20 Sep 2015 14:44:05 +0100, "Ophelia" >
>>>>> wrote:
>>>>>
>>>>> Well the meringue does require some sugar to make it hold. About to
>>>>> make some shortly, ready for next weekend. Trouble is, I can't
>>>>> remember how many frozen egg whites I put in the bowl day before
>>>>> yesterday. So will have to check if there is some sort of ratio of
>>>>> sugar to cup of whites, or sugar to X oz of whites
>>>>>
>>>> I don't think it's too critical. A recipe in the UK Good Housekeeping
>>>> book I have uses 2oz per large egg white, that would be XL in N.America.
>>>> St.Delia uses the same proportion.
>>>> Graham
>>>
>>> I think you need enough for it to be crispy crunchy though. I will
>>> ignore St. Delia - in actual fact her recipe for making a Pavlova is
>>> the one I always follow, never fail. Unfortunately there is no ratio
>>> there but I did find on line and will make them St Delia's way with
>>> another cooks measurements.
>>>
>>> Her Pavlova recipe works every time and she debusted the myth about
>>> having to add cream of tartar, vinegar etc. Egg white and sugar only.
>>> She added the tip that you beat the whites until you can hold the bowl
>>> upside down without the eggs sliding out, that way you know exactly
>>> when you have beaten them enough, but not gone over the yellow line
>>> into too much.
>>>
>>> St Delia - wow you philistine!
>>>
>> She's reliable, which is more than you can say about the deities:-)
>> Graham
>
> Well I used the formula 1/2 cup egg whites to 1 cup sugar - it looked
> as it normally does, spooned out as it normally does, test will be
> tomorrow morning, until then, must not open the oven. I left the
> formula in the book so that the next time I forget, I won't have to
> surf
>
Yes, for French meringues like yours, I leave them in the oven
overnight. If I have leftover whites, I make meringue, add chopped nuts
and choc-chips, put teaspoon-sized mounds on a non-stick cookie sheet
then put them in a thoroughly heated 350F oven and immediately turn it off.
Graham

On 2015-09-20, Nancy Young > wrote:

> I'd kill for a piece of that.

I jes hope it doesn't kill me.

nb

On 2015-09-20 12:17 PM, notbob wrote:
> On 2015-09-20, Nancy Young > wrote:
>
>> I'd kill for a piece of that.
>
> I jes hope it doesn't kill me.
>
It will. You live on you own. You will eat the entire pie. You know it
will always taste best when fresh, so you will wolf it down in a day or
two. Then you will have no pie, and, after having mastered pie dough
making and rolling, you will make another one for yourself. Step back
and look at the fat and sugar that goes into a pie. As much as I like
pie, I cannot allow myself to have it too often so I don't bother.

On Sun, 20 Sep 2015 09:37:19 +0100, "Ophelia" >
wrote:

>
>
>"S Viemeister" > wrote in message

snip
>>>
>> I can't think of anyone in my family who likes it. Lots of other pies,
>> yes, but lemon meringue? No.
>
>
>Same here. We find it too sweet.

that's easy enough to fix. IMO, that is a bad recipe for the pie (or
a commercial recipe) The home made ones in my experience are tangy
and the meringue is not icky sweet.
Janet US

On 2015-09-20 12:32 PM, wrote:
> On Sun, 20 Sep 2015 12:05:07 -0400, Gary > wrote:
>
>> notbob wrote:
>>>
>>> My next effort will be a bourbon pecan pie
>>
>> Now *that* sounds interesting! :-D
>
> He must report back with recipe and let us know if Glenfiddich can be
> used instead of bourbon.
>


I would not waste a good Scotch on a pie. I will always use real
vanilla extract rather than artificial, but I am not going to waste a
really good liquor in something that will overpower it with sweetness.

On Sun, 20 Sep 2015 08:41:08 -0400, pltrgyst > wrote:

>On 9/20/15 12:02 AM, Ed Pawlowski wrote:
>
>> I like pie. In order of preference: Peach, apple, cherry, coconut
>> custard, blueberry, most anything else.
>
>Agreed -- peach is a clear #1. 8
>
>Peach, key lime, chocolate, lemon meringue (preferably without the
>meringue).
>
>Raspberry and strawberry we always make into tarts.
>
>-- Larry


I'm so pleased that Peach and cherry are available frozen. I love
those pies but I don't can or freeze stuff like I used to. It's great
to be able to go to the store and get frozen fruit for a pie when the
whim strikes.
Janet US

On 20 Sep 2015 16:17:07 GMT, notbob > wrote:

>On 2015-09-20, Nancy Young > wrote:
>
>> I'd kill for a piece of that.
>
>I jes hope it doesn't kill me.
>
>nb


Is this the recipe you are talking about?

http://www.chefsteps.com/activities/pecan-pie

It looks great, but I will say right off the top that I would not
"expend" 4 vanilla beans for a pecan pie.

I also offer up for fun and frolic, this recipe that ran ion the NY
Times a couple of years ago and that turned out pretty nice.

http://cooking.nytimes.com/recipes/1...-rye-pecan-pie

Only caveat is to protect the rim of the crust from about half way
through the bake.

On 2015-09-20 1:11 PM, Janet B wrote:

> I'm so pleased that Peach and cherry are available frozen. I love
> those pies but I don't can or freeze stuff like I used to. It's great
> to be able to go to the store and get frozen fruit for a pie when the
> whim strikes.

There are a couple places around here where I can get a bucket of fresh
frozen sour cherries. They are almost as good as fresh cherries for
baking.

On 2015-09-20, Janet B > wrote:

> to be able to go to the store and get frozen fruit for a pie when the
> whim strikes.

Besides, the peach/nectarine crops are pitiful, this yr. No matter
which I buy, they all seem to be dry and pithy. Not juicy, like I
remember.

No doubt due to the water shortage. CA usta rival GA for peaches. I
grew up in CAs Stanislaus Co, once considered the peach capital of the
World (to hear them tell it). That was back in the day when CA had
plenty o' water and orchards would routinely be watered by flooding
the entire orchard 6-12 inches deep a couple times per season. Those
days are long gone.

I have a buncha frozen blue/black berries, which I bought fresh.
Almost too many. I need to make some blue/blackberry pies.

nb

In article >,
says...
>
> On Sat, 19 Sep 2015 19:05:34 -0700, "Julie Bove"
> > wrote:
>
> >
> >"S Viemeister" > wrote in message
> ...
> >> On 9/19/2015 2:52 PM, Doris Night wrote:
> >>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
> >>> > wrote:
> >>>
> >>>>
> >>>> "Dave Smith" > wrote in message
> >>>
> >>>>> Lemon meringue pie is good and most people like it. I have to chuckle
> >>>>> about my father in law and his lemon meringue pie problems. He didn't
> >>>>> like
> >>>>> it. They were at a friend's house for dinner and the wife had made a
> >>>>> lemon
> >>>>> meringue pie for dessert. He was a good guest and always had what was
> >>>>> served and made positive remarks. He raved about the woman's pie, and
> >>>>> whenever they ate there she always served lemon meringue pie because he
> >>>>> had liked it so much.
> >>>>
> >>>> Most people like it? I only know one person who does. My mom.
> >>>
> >>> I don't believe I know one person who *doesn't* like it. It's second
> >>> only to coconut cream, in my opinion.
> >>>
> >> I can't think of anyone in my family who likes it. Lots of other pies,
> >> yes, but lemon meringue? No.
> >
> >I have a friend who likes some cream pies. But mostly the pie eaters I know
> >eat fruit pies.
>
> Do you know people who eat pies?!?

Porkie pies are the signature dish in Boveland.

Janet UK

In article >,
says...

> I think the problem people have with lemon meringue pies is the fact
> that a good many of them are not home-made. You can buy some truly
> horrid frozen ones around here.

+1. Any lemon meringue that contains a factory filling has a terrible
taste and texture.
>
> My lemon pies that I make from scratch are extremely good.

ditto

Janet UK

On Sunday, September 20, 2015 at 2:18:50 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > My MO is that once I learn how to make something,
> > I lose interesting in making it.
>
> Strange. Learn to make it *tasty* and why wouldn't you want to create
> it? Just guessing, hee hee.

I have already created tasty lemon meringue pies. My whole point was these are dead simple to make. My recommendation is that you create lemon meringue pies rather than wondering why I don't do boring activities.

On Sat, 19 Sep 2015 19:04:28 -0700, "Julie Bove"
> wrote:

>
>"Doris Night" > wrote in message
.. .
>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>>"Dave Smith" > wrote in message
>>
>>>> Lemon meringue pie is good and most people like it. I have to chuckle
>>>> about my father in law and his lemon meringue pie problems. He didn't
>>>> like
>>>> it. They were at a friend's house for dinner and the wife had made a
>>>> lemon
>>>> meringue pie for dessert. He was a good guest and always had what was
>>>> served and made positive remarks. He raved about the woman's pie, and
>>>> whenever they ate there she always served lemon meringue pie because he
>>>> had liked it so much.
>>>
>>>Most people like it? I only know one person who does. My mom.
>>
>> I don't believe I know one person who *doesn't* like it. It's second
>> only to coconut cream, in my opinion.
>
>I don't know a single person who likes coconut cream pie. Then again, most
>of the people I know are not big pie eaters.

Obviously you don't know many people, maybe two, your abusive spouse
and daughter... I don't know anyone who doesn't love coconut cream
pie... I love coconut cream pie but I love coconut custard pie more...
I grew up on Dugan's coconut custard pie. My favorite ice cream was a
Good Humor coconut bar or a toasted coconut bar, alas no more, now
they have toasted almond bars, haven't tried one.

On 9/20/2015 12:42 PM, Brooklyn1 wrote:
> Obviously you don't know many people, maybe two, your abusive spouse
> and daughter...


**** off with your bullying, little man.

--- news://freenews.netfront.net/ - complaints: ---

On Sun, 20 Sep 2015 14:40:21 +0100, "Ophelia" >
wrote:

>
>
>"Bruce" > wrote in message
.. .
>> On Sun, 20 Sep 2015 09:55:19 +0100, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>>"Bruce" > wrote in message
...
>>>> On Sat, 19 Sep 2015 22:26:49 -0400, Doris Night
>>>> > wrote:
>>>>
>>>>>On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 >
>>>>>wrote:
>>>>>
>>>>>>On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night
>>>>>>wrote:
>>>>>>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
>>>>>>> > wrote:
>>>>>>>
>>>>>>> >Most people like it? I only know one person who does. My mom.
>>>>>>>
>>>>>>> I don't believe I know one person who *doesn't* like it. It's second
>>>>>>> only to coconut cream, in my opinion.
>>>>>>>
>>>>>>> Doris
>>>>>>
>>>>>>I'll try some lemon meringue pie whenever I can because I don't get a
>>>>>>chance too often. Most of the time, it's a disappointment - too sweet,
>>>>>>not tart enough, or gummy. The last time had some was a couple of weeks
>>>>>>ago. It was too sweet and I left half on a plate. I'm ever hopeful that
>>>>>>a
>>>>>>good one will come my way. Perhaps it'll happen soon.
>>>>>
>>>>>I think the problem people have with lemon meringue pies is the fact
>>>>>that a good many of them are not home-made. You can buy some truly
>>>>>horrid frozen ones around here.
>>>>>
>>>>>My lemon pies that I make from scratch are extremely good.
>>>>
>>>> I have never made a bad one myself.
>>>
>>>Have you ever made any? ;-)
>>
>> No
>
>LOL how well do I know thee, let me count the ways ..... <g>
>
>
>>>We are not lovers of very sweet stuff.
>>
>> What if you take a standard recipe and reduce the sugar by 75%?
>
>I'm not sure it would work, but anyway, himself isn't too enamoured with
>meringue ...

I also don't care for the meringue part, I scrape it off and eat the
lemon part, I don't care for pie crust either. I much prefer lemon
cake... my mom would make this one:
http://www.food.com/recipe/jello-lemo n-pudding-cake-72685

On Sun, 20 Sep 2015 18:41:23 +0100, Janet > wrote:

>In article >,
>says...
>>
>> On Sat, 19 Sep 2015 19:05:34 -0700, "Julie Bove"
>> > wrote:
>>
>> >
>> >"S Viemeister" > wrote in message
>> ...
>> >> On 9/19/2015 2:52 PM, Doris Night wrote:
>> >>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
>> >>> > wrote:
>> >>>
>> >>>>
>> >>>> "Dave Smith" > wrote in message
>> >>>
>> >>>>> Lemon meringue pie is good and most people like it. I have to chuckle
>> >>>>> about my father in law and his lemon meringue pie problems. He didn't
>> >>>>> like
>> >>>>> it. They were at a friend's house for dinner and the wife had made a
>> >>>>> lemon
>> >>>>> meringue pie for dessert. He was a good guest and always had what was
>> >>>>> served and made positive remarks. He raved about the woman's pie, and
>> >>>>> whenever they ate there she always served lemon meringue pie because he
>> >>>>> had liked it so much.
>> >>>>
>> >>>> Most people like it? I only know one person who does. My mom.
>> >>>
>> >>> I don't believe I know one person who *doesn't* like it. It's second
>> >>> only to coconut cream, in my opinion.
>> >>>
>> >> I can't think of anyone in my family who likes it. Lots of other pies,
>> >> yes, but lemon meringue? No.
>> >
>> >I have a friend who likes some cream pies. But mostly the pie eaters I know
>> >eat fruit pies.
>>
>> Do you know people who eat pies?!?
>
> Porkie pies are the signature dish in Boveland.

On Sunday, September 20, 2015 at 10:36:19 AM UTC-10, Brooklyn1 wrote:
> On Sun, 20 Sep 2015 14:40:21 +0100, "Ophelia" >
> wrote:
>
> >
> >
> >"Bruce" > wrote in message
> .. .
> >> On Sun, 20 Sep 2015 09:55:19 +0100, "Ophelia" >
> >> wrote:
> >>
> >>>
> >>>
> >>>"Bruce" > wrote in message
> ...
> >>>> On Sat, 19 Sep 2015 22:26:49 -0400, Doris Night
> >>>> > wrote:
> >>>>
> >>>>>On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 <>
> >>>>>wrote:
> >>>>>
> >>>>>>On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night
> >>>>>>wrote:
> >>>>>>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
> >>>>>>> > wrote:
> >>>>>>>
> >>>>>>> >Most people like it? I only know one person who does. My mom.
> >>>>>>>
> >>>>>>> I don't believe I know one person who *doesn't* like it. It's second
> >>>>>>> only to coconut cream, in my opinion.
> >>>>>>>
> >>>>>>> Doris
> >>>>>>
> >>>>>>I'll try some lemon meringue pie whenever I can because I don't get a
> >>>>>>chance too often. Most of the time, it's a disappointment - too sweet,
> >>>>>>not tart enough, or gummy. The last time had some was a couple of weeks
> >>>>>>ago. It was too sweet and I left half on a plate. I'm ever hopeful that
> >>>>>>a
> >>>>>>good one will come my way. Perhaps it'll happen soon.
> >>>>>
> >>>>>I think the problem people have with lemon meringue pies is the fact
> >>>>>that a good many of them are not home-made. You can buy some truly
> >>>>>horrid frozen ones around here.
> >>>>>
> >>>>>My lemon pies that I make from scratch are extremely good.
> >>>>
> >>>> I have never made a bad one myself.
> >>>
> >>>Have you ever made any? ;-)
> >>
> >> No
> >
> >LOL how well do I know thee, let me count the ways ..... <g>
> >
> >
> >>>We are not lovers of very sweet stuff.
> >>
> >> What if you take a standard recipe and reduce the sugar by 75%?
> >
> >I'm not sure it would work, but anyway, himself isn't too enamoured with
> >meringue ...
>
> I also don't care for the meringue part, I scrape it off and eat the
> lemon part, I don't care for pie crust either. I much prefer lemon
> cake... my mom would make this one:
> http://www.food.com/recipe/jello-lemo n-pudding-cake-72685

There's no need to scrape meringue off a pie. The lemon filling part is slicker than ball bearings on teflon. Getting meringue to stay in place on a lemon meringue pie can be a problem. This is why it's important to spread the meringue all the way on to the crust. The structure of the LMP is that the whipped egg white is anchored solely on the edges. Please feel free to ask me any questions concerning these pies.

On Sun, 20 Sep 2015 01:39:04 -0700 (PDT),
wrote:

<snip>

>I had a friend in high school who was a nerd like myself, so we
>ended up spending a lot of time at each other's house. During the
>week, my mother was happy just to get a meal on the table, but his
>mom really enjoyed cooking.
>
>She asked me to stay for dinner one time and produced a heavenly
>lemon meringue pie for dessert. That is the pie that I measure
>all lemon meringue pies by, to this day.

I love benchmarks like that, although sometimes finding something that
lives up to that benchmark can be elusive.

I remember as a kid, we used to host bbq/parties every second weekend.
We had a friend staying with us once, and she made this huge bowl of
trifle for one of the parties. Somehow, it never got touched at the
party and the next day I tried it. Best trifle ever, just perfect. I
got to eat the entire bowl myself To this day, I've never come
across a trifle that came close to hers. I don't have much of a sweet
tooth but I do like a decent trifle.

On 17 Sep 2015 12:59:00 GMT, notbob > wrote:

> On 2015-09-17, Dave Smith > wrote:
>
> > On 2015-09-15 15:16, wrote:
>
> >> I was looking at the recipe in Joy of Cooking for steamed apple
> >> molasses pudding. It calls for orange rind. Can I use extract
> >> instead?
>
> > I would not do that. Hell. It's not like oranges are so expensive or
> > hard to find that you would need to do that.
>
> You might check to see if there are any beer brewing stores, nearby.
> They usually carry dried orange rind to make "wit biers". If not
> locally, try online.
>
> nb

That's what I did, nb! In all honesty though, it doesn't take very
long for a thin skinned orange (such as Valencia) to dry enough to
whiz up in a coffee mill... or it can be hurried along in a warm oven.


--

sf