Lemon Meringue Pie

16011996

well, be like that then , see if i care.

FZwanab

I've just found a video on youtube which encapsulates our old style ways, have a look and perhaps others here have found more to help us on our old style way.

http://ie.youtube.com/watch?v=abS_dKPVPwk&feature=PlayList&p=3BCA9B92299934EC&index=7

munchings-n-crunchings

Hello,

Can anyone help with my Lemon Meringue pie problem.

I baked a lemon meringue pie, and left at room temperature to cool. I wanted to serve cold, but not at fridge temp.

When we can to eat it, there was water around the pastry, and I don't know where I went wrong.

I cooked in a ceramic dish, from where I was going to serve.
Home made pastry base, filling was water and sugar, lemon juice and zest cornflour and egg yolk, and meringue topping.

What did I do wrong?

Regards
Munchie

Debt_Free_Chick

Are you sure it was water? Could it have been egg white from the meringue? I've had this with meringue before - it cooks fine, but as it cools a puddle forms around it. I think it's just uncooked meringue.

franklally

Next time you make this when you blind bake the pastry base brush the inside with egg white and this will form a seal to prevent leakage.

motherkitty

This is from the Dairy Book of Home Cookery:
If meringue is on a pudding or pie that is made to be served cold later, it is important to dry out the meringue thoroughly otherise it will sag on standing and become wet and syrupy; therefore put dish into centre of a very slow oven 110c/225f mark 1/4 and bake for 1.5 to 2 hours or until meringue is firm, crsp and golden.
For a hot pudding bake in centre of slow oven 150c 300f mark 2 or 20-30 mins or until pale gold.
HTH

munchings-n-crunchings

Thank you for all your advice and suggestions.

I adore this pudding, so will put things into practice.

Munchie

jammy_dodger

motherkitty wrote: »

This is from the Dairy Book of Home Cookery:
If meringue is on a pudding or pie that is made to be served cold later, it is important to dry out the meringue thoroughly otherise it will sag on standing and become wet and syrupy; therefore put dish into centre of a very slow oven 110c/225f mark 1/4 and bake for 1.5 to 2 hours or until meringue is firm, crsp and golden.
For a hot pudding bake in centre of slow oven 150c 300f mark 2 or 20-30 mins or until pale gold.
HTH

I did wonder why i suffered leakage too now i know i usually just put a bt of kitchen rollonce a slice has been taken to sop up the syrupy leak should just scoff the lot i guess thanks for info

phunkles

I admit I love this desert but Ive only ever made the actual complete dish from a greens packet mix *hangs head in shame* which is basically for the lemony middle bit - as you have to make a pastry case and the meringues yourself.
So does anyone have a fool proof recipe they would like to share with me so I can be all proud and make it myself without buying a recipe

(I also make cheesecake out of a packet but Im too embarassed to ask for a recipe for that as I think its fairly simple)

Penelope_Penguin

One of my favourite puddings :j I use Delia's recipe. My mother made it from a packet; no idea why as she's a good cook The difference between that and one made from fresh lemons is amazing :T

I'll see if there's an exisitng thread, and I'll merge this one to give you more recipes

Penny. x

Cheesecake - I make a base from crushed biscuits (ginger nuts, hobnobs, or digestives) and butter, baked in the oven. I make the filling from a tub of mascarpone and a tub of cream cheese - easy!