Whole pie:
Recipe: https://altonbrown.com/recipes/perfect-lemon-meringue-pie-reloaded/
Very very good. Crust came out too tough but almost certainly my fault.
Whole pie:
Recipe: https://altonbrown.com/recipes/perfect-lemon-meringue-pie-reloaded/
Very very good. Crust came out too tough but almost certainly my fault.
Looks great! How did it taste, that’s the important part anyway.
Really good! The filling set beautifully, the merengue was pleasantly stiff. Very lemony, not too tart.
The crust was too tough/chewy though. I’m not sure where I went wrong exactly, but I’m 0/3 on pie crusts so far. All different recipies. Those things are delicate beasts. But it wasn’t too much of a distraction from the great flavors.
Wish I had a propane torch to brown the merengue, but ah well.
My go-to method is this one. I say “method” because steps 3 and 4 on that page were what finally got my crusts not to be as tough.
I also use chilled vodka instead of water, as described and explained here, but honestly I think the clump-then-fold method from my first link above has more of an impact than my choice of solvent.