ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: Lemon Meringue Pie - I hope I can help you.

Misc.
JANE:
Good Morning. Jane, The reason why pies weep is due to condensation. When one area is way different in temperature than it's surrounding area It will produce moisture. One effective way is to after cooking the lemon concoction let it sit for a minute. Then pour it in the pre-baked pie shell. Immediately place the meringue on top all the way to the edge of the curd & slightly covering the pie dough. Then quickly place pie in to a pre-heated oven till the top begins to brown, & quickly remove. You see Jane by doing it this way the temperature will equalize the top of the meringue what the temperature is of the curd.,hence no weeping from condensation. Another one of my secret pie tricks is to wash 2 lemons thoroughly. Place 1 lemon in a food proccessor & blast away till it appears like the size of rice. Incorporate that in your curd OR place it in the bottom of the pie plate. Then pour the curd over it. OR, with the 2nd lemon you can slice it very very very thin & place it on the bottom of the pie dough & pour the curd over it.

Jane, I will assume you know how to do the Swiss meringue. If not post back & I will explain how to. It is much superior than the ordinary meringue. I don't believe I am giving away all my tricks to you. You may find this pie just may be superior to Marie Callenders lemon pie.
Good Luck & have a nice day young lady.
~Chef Dunask.
MsgID: 1416689
Shared by: CASS - LAS VEGAS
In reply to: Thank You: Lemon Meringue Pie - M. Callender's
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (14)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Sweet and Sour Pork (electric wok)
  • SWEET AND SOUR PORK 1 1/2 pounds boneless pork loin, cut into 1/2 inch cubes 1/4 cup soy sauce 1 egg, slightly beaten 3/4 cup cornstarch 1 1/2 cups vegetable oil 1 small onion, cut into 6 wedges 1 small green pepper, ...
  • Roasted Grapes
  • ROASTED GRAPES California cooking guru Alice Waters has an easy grape preparation that works especially well with Concord grapes: roasting them whole on the vine. Cut them into small, attractive bunches, drizzle the...
ADVERTISEMENT
  • Cranberry Cream Cheese Spread (using dried cranberries)
  • CRANBERRY CREAM CHEESE SPREAD 1 (8 oz.) package cream cheese, softened 1/2 cup dried cranberries onion, finely minced (to taste) 1/8 tsp. cayenne powder (or to taste) Combine all ingredients together. Hi Jennifer, ...
  • Durkee Olive Butter
  • Hi, Like all of you, Durkee Olive Butter holds many memories for me. My great grandmother always had it mixed with cream cheese, stuffed in celery and it was always at the table for every holiday. My grandmother would a...
  • Freezing Lasagna - Nancy Epping
  • Nancy, I make my Lasagna and freeze it before baking. When ready to use take out of freezer and thaw. Cover with foil and bake 350 for about 30 minutes. Uncover and bake for another 30 minutes until brown and bubbly. You...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: Lemon Meringue Pie - I hope I can help you.
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!