Lemon Meringue Pie is one of my favorites and I have a loathe/hate relationship with anything involving a rolling pin. This was my first pie crust I’ve ever made and it was as easy as it could have been considering my rolling pin hatred.
The lemon custard has the best flavor. I was a little unsure of what the “sluggish bubble and thick” was, and once I was doing the full 2 minute whisk I still saw some clumps of cornstarch so I went another 2 minutes. I made the crust and filling last night and today did the meringue. That couldn’t have been easier, and the taste is amazing. Spread it on the pie and put it in the oven for the 20 minutes and it browned a bit more than I expected.
Brought it out of the fridge later and sliced it and well, it kind of fell apart. The custard is pulling away from the meringue, and the ceramic pie plate that I used (while fine, but maybe I needed glass?) I don’t think I had a soggy bottom as Paul Hollywood would say, but everything kind of separated.
Still delicious and I’m enjoying a hefty slice as we speak, but what went wrong? Not enough whipping of meringue? Didn’t boil custard enough? (Although that’s solid). But I plan on doing the other crust for the coconut cream pie and I want to get it right next time!
by reb6
3 Comments
Maybe just use pillsbury refrigerated crust until you get the rest down? One thing at a time?
It looks incredible
Lemon meringue is notorious for weeping. I don’t know much about how to prevent that myself, but a good google would help.