making those changes yielded a yellow custard that i am used to seeing in lemon pies. I changed the servings to 12, used milk instead of water (huge difference), used the zest from 3 lemons and the juice i got from them, which was 1/2 c., which was perfect, i also used about 1/2 tablespoon more cornstarch. after reading ALL the reviews, i followed Angela's suggestions from page 10. so, i dumped it and tried again the next day. the flavor was good, but not at all what i was expecting. also, it made kind of a gelatinous, almost clear jelly type substance. the first try, it didn't make nearly enough to fill the pie plate (a deep dish 9" plate). This pie was fantastic.after two tries of making it. I will definitely keep this recipe and I have a feeling I will be making this again very soon. This will help seal the meringue after it cools so it doesn't separate from the crust. Also, when you fill the pie crust with the lemon filling, the crust should still be warm and when you top the pie with the meringue, the filling should still be pretty warm. Then, after you add the tempered eggs back into the hot mixture, boil one more minute and it will be a perfect thickness. One tip I have is after the lemon filling starts to boil, only boil it for 1 minute so the cornstarch doesn't lose its thickening power. I left it at room temperature for about an hour and then put it in the refrigerator for about 5 hours.
It was the perfect balance of sweet and tart. I used 1/2 cup of lemon juice(about 3 lemons) and 1 tablespoon of zest. 2 lemons can mean different things to different people.
The only thing that I wasn't clear on was the amount of lemon juice to use. (he had thirds) Read Moreįinally I have found the perfect recipe for lemon meringue pie! I made this tonight for my dad and it came out great. it was, as my, self-proclaimed-lemon-meringue-pie- connoisseur father said: "pretty damn impressive". i used Pie Crust IV and Meringue II from this site. after i spooned it into the pie shell and topped with meringue i let it cool to room temperature for over an hour then put it in the fridge for about 4 hours before i served it. (maybe 10-15 minutes of constant stirring). after whisking the egg mixture back in, i lowered the heat to medium low and stirred until i felt it was thick enough. Your next bowl of stew is waiting for you now.įinally I have found the perfect recipe for lemon meringue pie! I made this tonight for my dad and it came out great. Scroll through and you'll also find top-rated recipes for chicken stew, black bean stew, oyster stew, and more. Allrecipes has an extensive collection of stew recipes from many cultures and cuisines, and here we've rounded up 15 of our very best - from classic American beef stew to traditional Irish lamb stew, Italian cioppino, and Southern gumbo and jambalaya. At its very best, a stew is a complete one-dish meal packed with protein and vegetables cooked together slowly to let the ingredients permeate every bite with comforting flavor and fork-tender texture. Our 15 Best Stew Recipes of All Time Are the Perfect Comfort Food If your idea of getting cozy involves curling up with a hearty bowl of stew, you've come to the right place.