I made Alton's lemon meringue pie (http://tinyurl.com/3ysmk)
the other day. It was delightful, BUT:

- The filling came out soupy. I probably cut it before
it had cooled properly, but even after a couple of
days in the fridge it's still a bit runny.

- The meringue was kind of flat. I got nice stiff peaks,
but after it was on the pie it looked kind of discouraged.

I'm thinking more cornstarch in the filling. Good/Bad? Maybe a
bit longer on the stovetop instead?

Beat the meringue longer? I didn't want to beat the moisture out
of it....

As always when trying a new recipe, I measured everything religiously.

The crust came out great, by the way.

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
================================================== ======================
"[The Blues] is the kind of music that doesn't
mince words -- it gets right to it." -Bonnie Raitt

Mark Shaw wrote:

> I made Alton's lemon meringue pie (http://tinyurl.com/3ysmk)
> the other day. It was delightful, BUT:
>
> - The filling came out soupy. I probably cut it before
> it had cooled properly, but even after a couple of
> days in the fridge it's still a bit runny.
>
> - The meringue was kind of flat. I got nice stiff peaks,
> but after it was on the pie it looked kind of discouraged.
>
> I'm thinking more cornstarch in the filling. Good/Bad? Maybe a
> bit longer on the stovetop instead?

More cooking time...... and stirring. The cornstarch should thicken it
more. Once it is fully cooled it is about as solid as it is going to get.

>
> Beat the meringue longer? I didn't want to beat the moisture out
> of it....

Most of the lemon meringue pie recipes that I have tried call for two eggs,
yolks in the filling and whites for topping. I usually add an extra egg
white.

> As always when trying a new recipe, I measured everything religiously.
>
> The crust came out great, by the way.

That's the best part of the pie anyway.

Mark Shaw wrote:

> I made Alton's lemon meringue pie (http://tinyurl.com/3ysmk)
> the other day. It was delightful, BUT:
>
> - The filling came out soupy. I probably cut it before
> it had cooled properly, but even after a couple of
> days in the fridge it's still a bit runny.
>
> - The meringue was kind of flat. I got nice stiff peaks,
> but after it was on the pie it looked kind of discouraged.
>
> I'm thinking more cornstarch in the filling. Good/Bad? Maybe a
> bit longer on the stovetop instead?

More cooking time...... and stirring. The cornstarch should thicken it
more. Once it is fully cooled it is about as solid as it is going to get.

>
> Beat the meringue longer? I didn't want to beat the moisture out
> of it....

Most of the lemon meringue pie recipes that I have tried call for two eggs,
yolks in the filling and whites for topping. I usually add an extra egg
white.

> As always when trying a new recipe, I measured everything religiously.
>
> The crust came out great, by the way.

That's the best part of the pie anyway.

(Mark Shaw) wrote in
:

> I made Alton's lemon meringue pie (http://tinyurl.com/3ysmk)
> the other day. It was delightful, BUT:
>
> - The filling came out soupy. I probably cut it before
> it had cooled properly, but even after a couple of
> days in the fridge it's still a bit runny.
>
> - The meringue was kind of flat. I got nice stiff peaks,
> but after it was on the pie it looked kind of discouraged.
>
> I'm thinking more cornstarch in the filling. Good/Bad? Maybe a
> bit longer on the stovetop instead?
>
> Beat the meringue longer? I didn't want to beat the moisture out
> of it....
>
> As always when trying a new recipe, I measured everything religiously.
>
> The crust came out great, by the way.
>

IMHO, the following is a much better recipe and virtually foolproof if
you follow the directions explicitly.

Lemon Meringue Pie = Bon Appetit

Filling
1 1/2 cups water
1 cup sugar
1/2 cup fresh lemon juice
6 large egg yolks
5 tablespoons cornstarch
2 tablespoons grated lemon peel
1/4 teaspoon salt
2 tablespoons (1/4 stick) unsalted butter

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

Meringue
7 large egg whites
1/2 teaspoon cream of tartar
1 1/8 cups powdered sugar

Using electric 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. Bake pie for 30 minutes. Reduce oven temperature
to 275 F and continue to bake until 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 made 1 day ahead. Refrigerate
uncovered.)

Bon Appétit
February 1997

(Mark Shaw) wrote in
:

> I made Alton's lemon meringue pie (http://tinyurl.com/3ysmk)
> the other day. It was delightful, BUT:
>
> - The filling came out soupy. I probably cut it before
> it had cooled properly, but even after a couple of
> days in the fridge it's still a bit runny.
>
> - The meringue was kind of flat. I got nice stiff peaks,
> but after it was on the pie it looked kind of discouraged.
>
> I'm thinking more cornstarch in the filling. Good/Bad? Maybe a
> bit longer on the stovetop instead?
>
> Beat the meringue longer? I didn't want to beat the moisture out
> of it....
>
> As always when trying a new recipe, I measured everything religiously.
>
> The crust came out great, by the way.
>

IMHO, the following is a much better recipe and virtually foolproof if
you follow the directions explicitly.

Lemon Meringue Pie = Bon Appetit

Filling
1 1/2 cups water
1 cup sugar
1/2 cup fresh lemon juice
6 large egg yolks
5 tablespoons cornstarch
2 tablespoons grated lemon peel
1/4 teaspoon salt
2 tablespoons (1/4 stick) unsalted butter

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

Meringue
7 large egg whites
1/2 teaspoon cream of tartar
1 1/8 cups powdered sugar

Using electric 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. Bake pie for 30 minutes. Reduce oven temperature
to 275 F and continue to bake until 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 made 1 day ahead. Refrigerate
uncovered.)

Bon Appétit
February 1997