On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 >
wrote:

>On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night wrote:
>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
>> > wrote:
>>
>> >
>> >"Dave Smith" > wrote in message
>>
>> >> Lemon meringue pie is good and most people like it. I have to chuckle
>> >> about my father in law and his lemon meringue pie problems. He didn't like
>> >> it. They were at a friend's house for dinner and the wife had made a lemon
>> >> meringue pie for dessert. He was a good guest and always had what was
>> >> served and made positive remarks. He raved about the woman's pie, and
>> >> whenever they ate there she always served lemon meringue pie because he
>> >> had liked it so much.
>> >
>> >Most people like it? I only know one person who does. My mom.
>>
>> I don't believe I know one person who *doesn't* like it. It's second
>> only to coconut cream, in my opinion.
>>
>> Doris
>
>I'll try some lemon meringue pie whenever I can because I don't get a chance too often. Most of the time, it's a disappointment - too sweet, not tart enough, or gummy. The last time had some was a couple of weeks ago. It was too sweet and I left half on a plate. I'm ever hopeful that a good one will come my way. Perhaps it'll happen soon.

I think the problem people have with lemon meringue pies is the fact
that a good many of them are not home-made. You can buy some truly
horrid frozen ones around here.

My lemon pies that I make from scratch are extremely good.

Doris

On 2015-09-19 22:26, Doris Night wrote:

> I think the problem people have with lemon meringue pies is the fact
> that a good many of them are not home-made. You can buy some truly
> horrid frozen ones around here.
>
> My lemon pies that I make from scratch are extremely good.

I used to buy the mix, but one day I discovered how easy it is to make
one from scratch, and it was much better than the packaged mix.

On Saturday, September 19, 2015 at 7:26:57 PM UTC-7, Doris Night wrote:
> On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 >
> wrote:
>

> >I'll try some lemon meringue pie whenever I can because I don't get a chance too often. Most of the time, it's a disappointment - too sweet, not tart enough, or gummy. The last time had some was a couple of weeks ago. It was too sweet and I left half on a plate. I'm ever hopeful that a good one will come my way. Perhaps it'll happen soon.
>
> I think the problem people have with lemon meringue pies is the fact
> that a good many of them are not home-made. You can buy some truly
> horrid frozen ones around here.
>
> My lemon pies that I make from scratch are extremely good.
>

I had a friend in high school who was a nerd like myself, so we
ended up spending a lot of time at each other's house. During the
week, my mother was happy just to get a meal on the table, but his
mom really enjoyed cooking.

She asked me to stay for dinner one time and produced a heavenly
lemon meringue pie for dessert. That is the pie that I measure
all lemon meringue pies by, to this day.

On Sun, 20 Sep 2015 01:39:04 -0700 (PDT),
wrote:

<snip>

>I had a friend in high school who was a nerd like myself, so we
>ended up spending a lot of time at each other's house. During the
>week, my mother was happy just to get a meal on the table, but his
>mom really enjoyed cooking.
>
>She asked me to stay for dinner one time and produced a heavenly
>lemon meringue pie for dessert. That is the pie that I measure
>all lemon meringue pies by, to this day.

I love benchmarks like that, although sometimes finding something that
lives up to that benchmark can be elusive.

I remember as a kid, we used to host bbq/parties every second weekend.
We had a friend staying with us once, and she made this huge bowl of
trifle for one of the parties. Somehow, it never got touched at the
party and the next day I tried it. Best trifle ever, just perfect. I
got to eat the entire bowl myself To this day, I've never come
across a trifle that came close to hers. I don't have much of a sweet
tooth but I do like a decent trifle.

On Saturday, September 19, 2015 at 4:26:57 PM UTC-10, Doris Night wrote:
> On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1
> wrote:
>
> >On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night wrote:
> >> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
> >> > wrote:
> >>
> >> >
> >> >"Dave Smith" > wrote in message
> >>
> >> >> Lemon meringue pie is good and most people like it. I have to chuckle
> >> >> about my father in law and his lemon meringue pie problems. He didn't like
> >> >> it. They were at a friend's house for dinner and the wife had made a lemon
> >> >> meringue pie for dessert. He was a good guest and always had what was
> >> >> served and made positive remarks. He raved about the woman's pie, and
> >> >> whenever they ate there she always served lemon meringue pie because he
> >> >> had liked it so much.
> >> >
> >> >Most people like it? I only know one person who does. My mom.
> >>
> >> I don't believe I know one person who *doesn't* like it. It's second
> >> only to coconut cream, in my opinion.
> >>
> >> Doris
> >
> >I'll try some lemon meringue pie whenever I can because I don't get a chance too often. Most of the time, it's a disappointment - too sweet, not tart enough, or gummy. The last time had some was a couple of weeks ago. It was too sweet and I left half on a plate. I'm ever hopeful that a good one will come my way. Perhaps it'll happen soon.
>
> I think the problem people have with lemon meringue pies is the fact
> that a good many of them are not home-made. You can buy some truly
> horrid frozen ones around here.
>
> My lemon pies that I make from scratch are extremely good.
>
> Doris

It's an easy pie to make. Just make the filling and beat the meringue. The times that I made it, I was surprised at how easy it was. I won't make it myself because it's kinda boring work. My MO is that once I learn how to make something, I lose interesting in making it. `

dsi1 wrote:
>
> My MO is that once I learn how to make something,
> I lose interesting in making it.

Strange. Learn to make it *tasty* and why wouldn't you want to create
it? Just guessing, hee hee.

On Sunday, September 20, 2015 at 2:18:50 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > My MO is that once I learn how to make something,
> > I lose interesting in making it.
>
> Strange. Learn to make it *tasty* and why wouldn't you want to create
> it? Just guessing, hee hee.

I have already created tasty lemon meringue pies. My whole point was these are dead simple to make. My recommendation is that you create lemon meringue pies rather than wondering why I don't do boring activities.

On 9/19/2015 10:26 PM, Doris Night wrote:
> On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 >
> wrote:

>> I'll try some lemon meringue pie whenever I can because I don't
>> get a chance too often. Most of the time, it's a disappointment -
>> too sweet, not tart enough, or gummy. The last time had some was
>> a couple of weeks ago. It was too sweet and I left half on a
>>plate. I'm ever hopeful that a good one will come my way.
>>Perhaps it'll happen soon.
>
> I think the problem people have with lemon meringue pies is the fact
> that a good many of them are not home-made. You can buy some truly
> horrid frozen ones around here.
>
> My lemon pies that I make from scratch are extremely good.

I love lemon meringue pie but I can't remember the last time
I had a piece. I just don't see it around. I have made it, once,
a long time ago, and I seem to recall a weeping meringue issue.

Still tasted good. I like a strong lemon flavor, not too sweet.
My lemonade is puckering, too.

nancy

In article >,
says...

> I think the problem people have with lemon meringue pies is the fact
> that a good many of them are not home-made. You can buy some truly
> horrid frozen ones around here.

+1. Any lemon meringue that contains a factory filling has a terrible
taste and texture.
>
> My lemon pies that I make from scratch are extremely good.

ditto

Janet UK

On 9/19/2015 9:26 PM, Doris Night wrote:

> I think the problem people have with lemon meringue pies is the fact
> that a good many of them are not home-made. You can buy some truly
> horrid frozen ones around here.
>
> My lemon pies that I make from scratch are extremely good.
>

My lemon pie is so good, it earned a special mention in a spec movie
script for the Flying Karamazov Brothers.

"Bruce" > wrote in message
...
> On Sat, 19 Sep 2015 22:26:49 -0400, Doris Night
> > wrote:
>
>>On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 >
>>wrote:
>>
>>>On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night wrote:
>>>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>> >Most people like it? I only know one person who does. My mom.
>>>>
>>>> I don't believe I know one person who *doesn't* like it. It's second
>>>> only to coconut cream, in my opinion.
>>>>
>>>> Doris
>>>
>>>I'll try some lemon meringue pie whenever I can because I don't get a
>>>chance too often. Most of the time, it's a disappointment - too sweet,
>>>not tart enough, or gummy. The last time had some was a couple of weeks
>>>ago. It was too sweet and I left half on a plate. I'm ever hopeful that a
>>>good one will come my way. Perhaps it'll happen soon.
>>
>>I think the problem people have with lemon meringue pies is the fact
>>that a good many of them are not home-made. You can buy some truly
>>horrid frozen ones around here.
>>
>>My lemon pies that I make from scratch are extremely good.
>
> I have never made a bad one myself.

Have you ever made any? ;-) We are not lovers of very sweet stuff. I
mostly make savoury things but I do make apple pies, usually sweetened with
a little maple syrup and I add a few sultanas and chopped nuts.


--
http://www.helpforheroes.org.uk/shop/

"Bruce" > wrote in message
...
> On Sun, 20 Sep 2015 09:55:19 +0100, "Ophelia" >
> wrote:
>
>>
>>
>>"Bruce" > wrote in message
. ..
>>> On Sat, 19 Sep 2015 22:26:49 -0400, Doris Night
>>> > wrote:
>>>
>>>>On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 >
>>>>wrote:
>>>>
>>>>>On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night
>>>>>wrote:
>>>>>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
>>>>>> > wrote:
>>>>>>
>>>>>> >Most people like it? I only know one person who does. My mom.
>>>>>>
>>>>>> I don't believe I know one person who *doesn't* like it. It's second
>>>>>> only to coconut cream, in my opinion.
>>>>>>
>>>>>> Doris
>>>>>
>>>>>I'll try some lemon meringue pie whenever I can because I don't get a
>>>>>chance too often. Most of the time, it's a disappointment - too sweet,
>>>>>not tart enough, or gummy. The last time had some was a couple of weeks
>>>>>ago. It was too sweet and I left half on a plate. I'm ever hopeful that
>>>>>a
>>>>>good one will come my way. Perhaps it'll happen soon.
>>>>
>>>>I think the problem people have with lemon meringue pies is the fact
>>>>that a good many of them are not home-made. You can buy some truly
>>>>horrid frozen ones around here.
>>>>
>>>>My lemon pies that I make from scratch are extremely good.
>>>
>>> I have never made a bad one myself.
>>
>>Have you ever made any? ;-)
>
> No

LOL how well do I know thee, let me count the ways ..... <g>


>>We are not lovers of very sweet stuff.
>
> What if you take a standard recipe and reduce the sugar by 75%?

I'm not sure it would work, but anyway, himself isn't too enamoured with
meringue ...


>>I mostly make savoury things but I do make apple pies, usually sweetened
>>with
>>a little maple syrup and I add a few sultanas and chopped nuts.
>
> That sounds nice.

Well, they are very popular around these 'ere part <g> We are down in N.
Yorks at present and a woman has just brought me a load of windfall apples
.... so I guess they are a bit too popular ...


--
http://www.helpforheroes.org.uk/shop/

On Sun, 20 Sep 2015 14:40:21 +0100, "Ophelia" >
wrote:

>
>
>"Bruce" > wrote in message
.. .
>> On Sun, 20 Sep 2015 09:55:19 +0100, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>>"Bruce" > wrote in message
...
>>>> On Sat, 19 Sep 2015 22:26:49 -0400, Doris Night
>>>> > wrote:
>>>>
>>>>>On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 >
>>>>>wrote:
>>>>>
>>>>>>On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night
>>>>>>wrote:
>>>>>>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
>>>>>>> > wrote:
>>>>>>>
>>>>>>> >Most people like it? I only know one person who does. My mom.
>>>>>>>
>>>>>>> I don't believe I know one person who *doesn't* like it. It's second
>>>>>>> only to coconut cream, in my opinion.
>>>>>>>
>>>>>>> Doris
>>>>>>
>>>>>>I'll try some lemon meringue pie whenever I can because I don't get a
>>>>>>chance too often. Most of the time, it's a disappointment - too sweet,
>>>>>>not tart enough, or gummy. The last time had some was a couple of weeks
>>>>>>ago. It was too sweet and I left half on a plate. I'm ever hopeful that
>>>>>>a
>>>>>>good one will come my way. Perhaps it'll happen soon.
>>>>>
>>>>>I think the problem people have with lemon meringue pies is the fact
>>>>>that a good many of them are not home-made. You can buy some truly
>>>>>horrid frozen ones around here.
>>>>>
>>>>>My lemon pies that I make from scratch are extremely good.
>>>>
>>>> I have never made a bad one myself.
>>>
>>>Have you ever made any? ;-)
>>
>> No
>
>LOL how well do I know thee, let me count the ways ..... <g>
>
>
>>>We are not lovers of very sweet stuff.
>>
>> What if you take a standard recipe and reduce the sugar by 75%?
>
>I'm not sure it would work, but anyway, himself isn't too enamoured with
>meringue ...

I also don't care for the meringue part, I scrape it off and eat the
lemon part, I don't care for pie crust either. I much prefer lemon
cake... my mom would make this one:
http://www.food.com/recipe/jello-lemo n-pudding-cake-72685

On Sunday, September 20, 2015 at 10:36:19 AM UTC-10, Brooklyn1 wrote:
> On Sun, 20 Sep 2015 14:40:21 +0100, "Ophelia" >
> wrote:
>
> >
> >
> >"Bruce" > wrote in message
> .. .
> >> On Sun, 20 Sep 2015 09:55:19 +0100, "Ophelia" >
> >> wrote:
> >>
> >>>
> >>>
> >>>"Bruce" > wrote in message
> ...
> >>>> On Sat, 19 Sep 2015 22:26:49 -0400, Doris Night
> >>>> > wrote:
> >>>>
> >>>>>On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 <>
> >>>>>wrote:
> >>>>>
> >>>>>>On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night
> >>>>>>wrote:
> >>>>>>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
> >>>>>>> > wrote:
> >>>>>>>
> >>>>>>> >Most people like it? I only know one person who does. My mom.
> >>>>>>>
> >>>>>>> I don't believe I know one person who *doesn't* like it. It's second
> >>>>>>> only to coconut cream, in my opinion.
> >>>>>>>
> >>>>>>> Doris
> >>>>>>
> >>>>>>I'll try some lemon meringue pie whenever I can because I don't get a
> >>>>>>chance too often. Most of the time, it's a disappointment - too sweet,
> >>>>>>not tart enough, or gummy. The last time had some was a couple of weeks
> >>>>>>ago. It was too sweet and I left half on a plate. I'm ever hopeful that
> >>>>>>a
> >>>>>>good one will come my way. Perhaps it'll happen soon.
> >>>>>
> >>>>>I think the problem people have with lemon meringue pies is the fact
> >>>>>that a good many of them are not home-made. You can buy some truly
> >>>>>horrid frozen ones around here.
> >>>>>
> >>>>>My lemon pies that I make from scratch are extremely good.
> >>>>
> >>>> I have never made a bad one myself.
> >>>
> >>>Have you ever made any? ;-)
> >>
> >> No
> >
> >LOL how well do I know thee, let me count the ways ..... <g>
> >
> >
> >>>We are not lovers of very sweet stuff.
> >>
> >> What if you take a standard recipe and reduce the sugar by 75%?
> >
> >I'm not sure it would work, but anyway, himself isn't too enamoured with
> >meringue ...
>
> I also don't care for the meringue part, I scrape it off and eat the
> lemon part, I don't care for pie crust either. I much prefer lemon
> cake... my mom would make this one:
> http://www.food.com/recipe/jello-lemo n-pudding-cake-72685

There's no need to scrape meringue off a pie. The lemon filling part is slicker than ball bearings on teflon. Getting meringue to stay in place on a lemon meringue pie can be a problem. This is why it's important to spread the meringue all the way on to the crust. The structure of the LMP is that the whipped egg white is anchored solely on the edges. Please feel free to ask me any questions concerning these pies.

On 2015-09-20 4:36 PM, Brooklyn1 wrote:

> I also don't care for the meringue part, I scrape it off and eat the
> lemon part, I don't care for pie crust either. I much prefer lemon
> cake... my mom would make this one:
> http://www.food.com/recipe/jello-lemo n-pudding-cake-72685
>


Maybe you should try a shortbread type of crust with a lemon curd.

In article >,
says...
>
> On 2015-09-20 4:36 PM, Brooklyn1 wrote:
>
> > I also don't care for the meringue part, I scrape it off and eat the
> > lemon part, I don't care for pie crust either. I much prefer lemon
> > cake... my mom would make this one:
> > http://www.food.com/recipe/jello-lemo n-pudding-cake-72685
> >
>
>
> Maybe you should try a shortbread type of crust with a lemon curd.

The filling of lemon meringue pie includes cornflour. so it is not
lemon curd.

(Note for Sleepswithferret; My lemon curd won first prize again this
year)

Janet UK

Janet wrote:
>
> The filling of lemon meringue pie includes cornflour. so it is not
> lemon curd.
>
> (Note for Sleepswithferret; My lemon curd won first prize again this
> year)

Very funny because I *was* planning to ask if you won a blue ribbon
for that too.

Let me say, Congratulations to you! You are evidently a good cook. Too
bad you won't share any recipes or at least a few pictures with us.

:-D

On Sun, 20 Sep 2015 17:53:56 -0400, Dave Smith
> wrote:

> On 2015-09-20 4:36 PM, Brooklyn1 wrote:
>
> > I also don't care for the meringue part, I scrape it off and eat the
> > lemon part, I don't care for pie crust either. I much prefer lemon
> > cake... my mom would make this one:
> > http://www.food.com/recipe/jello-lemo n-pudding-cake-72685
> >
>
>
> Maybe you should try a shortbread type of crust with a lemon curd.

Our lemon bar cookies are a shortbread crust with a lemon topping. I
don't think it's a curd though. Curd calls for yolk only, doesn't it?

--

sf

On 2015-09-21 9:15 AM, sf wrote:
> On Sun, 20 Sep 2015 17:53:56 -0400, Dave Smith
> > wrote:
>
>> On 2015-09-20 4:36 PM, Brooklyn1 wrote:
>>
>>> I also don't care for the meringue part, I scrape it off and eat the
>>> lemon part, I don't care for pie crust either. I much prefer lemon
>>> cake... my mom would make this one:
>>> http://www.food.com/recipe/jello-lemo n-pudding-cake-72685
>>>
>>
>>
>> Maybe you should try a shortbread type of crust with a lemon curd.
>
> Our lemon bar cookies are a shortbread crust with a lemon topping. I
> don't think it's a curd though. Curd calls for yolk only, doesn't it?
>


Not always. There are lots of recipes for it. Some use the whole egg,
some use only the yolks and some use whole eggs and extra yolks.

"Bruce" > wrote in message
...
> On Sun, 20 Sep 2015 14:40:21 +0100, "Ophelia" >
> wrote:
>
>>
>>
>>"Bruce" > wrote in message
. ..
>>> On Sun, 20 Sep 2015 09:55:19 +0100, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
>>>>"Bruce" > wrote in message
m...
>>>>> On Sat, 19 Sep 2015 22:26:49 -0400, Doris Night
>>>>> > wrote:
>>>>>
>>>>>>I think the problem people have with lemon meringue pies is the fact
>>>>>>that a good many of them are not home-made. You can buy some truly
>>>>>>horrid frozen ones around here.
>>>>>>
>>>>>>My lemon pies that I make from scratch are extremely good.
>>>>>
>>>>> I have never made a bad one myself.
>>>>
>>>>Have you ever made any? ;-)
>>>
>>> No
>>
>>LOL how well do I know thee, let me count the ways ..... <g>
>
> lol
>
>>>>We are not lovers of very sweet stuff.
>>>
>>> What if you take a standard recipe and reduce the sugar by 75%?
>>
>>I'm not sure it would work, but anyway, himself isn't too enamoured with
>>meringue ...
>
> Pavlovas are a big deal here. I like them in moderation.
>
>>>>I mostly make savoury things but I do make apple pies, usually sweetened
>>>>with a little maple syrup and I add a few sultanas and chopped nuts.
>>>
>>> That sounds nice.
>>
>>Well, they are very popular around these 'ere part <g> We are down in N.
>>Yorks at present and a woman has just brought me a load of windfall apples
>>... so I guess they are a bit too popular ...
>
> Are you saying she's hoping to get the apples back from you as apple
> pies?

That is the general impression ... <g>


--
http://www.helpforheroes.org.uk/shop/

On 21/09/2015 9:19 AM, Ophelia wrote:
>

>>> Well, they are very popular around these 'ere part <g> We are down
>>> in N.
>>> Yorks at present and a woman has just brought me a load of windfall
>>> apples
>>> ... so I guess they are a bit too popular ...
>>
>> Are you saying she's hoping to get the apples back from you as apple
>> pies?
>
> That is the general impression ... <g>
>
>
I've just been given about 20lbs of apples of an unrecognisable variety.
I have stewed and moulied all the bruised ones and the mush is currently
in a jelly bag, dripping into a pan for jelly. I don't think the yield
will be very good. I think I will add some of the deep red apples from
my ornamental crab-apple tree to add a bit of colour.
Graham

"graham" > wrote in message
...
> On 21/09/2015 9:19 AM, Ophelia wrote:
>>
>
>>>> Well, they are very popular around these 'ere part <g> We are down
>>>> in N.
>>>> Yorks at present and a woman has just brought me a load of windfall
>>>> apples
>>>> ... so I guess they are a bit too popular ...
>>>
>>> Are you saying she's hoping to get the apples back from you as apple
>>> pies?
>>
>> That is the general impression ... <g>
>>
>>
> I've just been given about 20lbs of apples of an unrecognisable variety. I
> have stewed and moulied all the bruised ones and the mush is currently in
> a jelly bag, dripping into a pan for jelly. I don't think the yield will
> be very good. I think I will add some of the deep red apples from my
> ornamental crab-apple tree to add a bit of colour.

Enjoy)

--
http://www.helpforheroes.org.uk/shop/

On Mon, 21 Sep 2015 16:19:12 +0100, "Ophelia" >
wrote:

>
>
> "Bruce" > wrote in message
> ...
> >
> > Are you saying she's hoping to get the apples back from you as apple
> > pies?
>
> That is the general impression ... <g>

That's not bad trade. I'd do it even if the hints weren't given.

--

sf

"sf" > wrote in message
...
> On Mon, 21 Sep 2015 16:19:12 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "Bruce" > wrote in message
>> ...
>> >
>> > Are you saying she's hoping to get the apples back from you as apple
>> > pies?
>>
>> That is the general impression ... <g>
>
> That's not bad trade. I'd do it even if the hints weren't given.

Of course!


--
http://www.helpforheroes.org.uk/shop/

> wrote in message
news
> On Sun, 20 Sep 2015 09:55:19 +0100, "Ophelia" >
> wrote:
>
>>
>>
>>"Bruce" > wrote in message
. ..
>>> On Sat, 19 Sep 2015 22:26:49 -0400, Doris Night
>>> > wrote:
>>>
>>>>On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 >
>>>>wrote:
>>>>
>>>>>On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night
>>>>>wrote:
>>>>>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
>>>>>> > wrote:
>>>>>>
>>>>>> >Most people like it? I only know one person who does. My mom.
>>>>>>
>>>>>> I don't believe I know one person who *doesn't* like it. It's second
>>>>>> only to coconut cream, in my opinion.
>>>>>>
>>>>>> Doris
>>>>>
>>>>>I'll try some lemon meringue pie whenever I can because I don't get a
>>>>>chance too often. Most of the time, it's a disappointment - too sweet,
>>>>>not tart enough, or gummy. The last time had some was a couple of weeks
>>>>>ago. It was too sweet and I left half on a plate. I'm ever hopeful that
>>>>>a
>>>>>good one will come my way. Perhaps it'll happen soon.
>>>>
>>>>I think the problem people have with lemon meringue pies is the fact
>>>>that a good many of them are not home-made. You can buy some truly
>>>>horrid frozen ones around here.
>>>>
>>>>My lemon pies that I make from scratch are extremely good.
>>>
>>> I have never made a bad one myself.
>>
>>Have you ever made any? ;-) We are not lovers of very sweet stuff. I
>>mostly make savoury things but I do make apple pies, usually sweetened
>>with
>>a little maple syrup and I add a few sultanas and chopped nuts.
>
> Real lemon meringue should not be overly sweet and if you like lemons,
> make it without any sugar.

D doesn't like meringue ... not sure how you reduce the sugar in that ...

--
http://www.helpforheroes.org.uk/shop/

On 20/09/2015 8:11 AM, wrote:
> On Sun, 20 Sep 2015 14:44:05 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> > wrote in message
>> news
>>> On Sun, 20 Sep 2015 09:55:19 +0100, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
>>>> "Bruce" > wrote in message
>>>> ...
>>>>> On Sat, 19 Sep 2015 22:26:49 -0400, Doris Night
>>>>> > wrote:
>>>>>
>>>>>> On Sat, 19 Sep 2015 13:15:50 -0700 (PDT), dsi1 >
>>>>>> wrote:
>>>>>>
>>>>>>> On Saturday, September 19, 2015 at 8:53:01 AM UTC-10, Doris Night
>>>>>>> wrote:
>>>>>>>> On Wed, 16 Sep 2015 14:29:28 -0700, "Julie Bove"
>>>>>>>> > wrote:
>>>>>>>>
>>>>>>>>> Most people like it? I only know one person who does. My mom.
>>>>>>>>
>>>>>>>> I don't believe I know one person who *doesn't* like it. It's second
>>>>>>>> only to coconut cream, in my opinion.
>>>>>>>>
>>>>>>>> Doris
>>>>>>>
>>>>>>> I'll try some lemon meringue pie whenever I can because I don't get a
>>>>>>> chance too often. Most of the time, it's a disappointment - too sweet,
>>>>>>> not tart enough, or gummy. The last time had some was a couple of weeks
>>>>>>> ago. It was too sweet and I left half on a plate. I'm ever hopeful that
>>>>>>> a
>>>>>>> good one will come my way. Perhaps it'll happen soon.
>>>>>>
>>>>>> I think the problem people have with lemon meringue pies is the fact
>>>>>> that a good many of them are not home-made. You can buy some truly
>>>>>> horrid frozen ones around here.
>>>>>>
>>>>>> My lemon pies that I make from scratch are extremely good.
>>>>>
>>>>> I have never made a bad one myself.
>>>>
>>>> Have you ever made any? ;-) We are not lovers of very sweet stuff. I
>>>> mostly make savoury things but I do make apple pies, usually sweetened
>>>> with
>>>> a little maple syrup and I add a few sultanas and chopped nuts.
>>>
>>> Real lemon meringue should not be overly sweet and if you like lemons,
>>> make it without any sugar.
>>
>> D doesn't like meringue ... not sure how you reduce the sugar in that ...
>
> Well the meringue does require some sugar to make it hold. About to
> make some shortly, ready for next weekend. Trouble is, I can't
> remember how many frozen egg whites I put in the bowl day before
> yesterday. So will have to check if there is some sort of ratio of
> sugar to cup of whites, or sugar to X oz of whites
>
I don't think it's too critical. A recipe in the UK Good Housekeeping
book I have uses 2oz per large egg white, that would be XL in N.America.
St.Delia uses the same proportion.
Graham

On 20/09/2015 8:47 AM, wrote:
> On Sun, 20 Sep 2015 08:35:52 -0600, graham > wrote:
>
>> On 20/09/2015 8:11 AM, wrote:
>>> On Sun, 20 Sep 2015 14:44:05 +0100, "Ophelia" >
>>> wrote:
>>>
>>> Well the meringue does require some sugar to make it hold. About to
>>> make some shortly, ready for next weekend. Trouble is, I can't
>>> remember how many frozen egg whites I put in the bowl day before
>>> yesterday. So will have to check if there is some sort of ratio of
>>> sugar to cup of whites, or sugar to X oz of whites
>>>
>> I don't think it's too critical. A recipe in the UK Good Housekeeping
>> book I have uses 2oz per large egg white, that would be XL in N.America.
>> St.Delia uses the same proportion.
>> Graham
>
> I think you need enough for it to be crispy crunchy though. I will
> ignore St. Delia - in actual fact her recipe for making a Pavlova is
> the one I always follow, never fail. Unfortunately there is no ratio
> there but I did find on line and will make them St Delia's way with
> another cooks measurements.
>
> Her Pavlova recipe works every time and she debusted the myth about
> having to add cream of tartar, vinegar etc. Egg white and sugar only.
> She added the tip that you beat the whites until you can hold the bowl
> upside down without the eggs sliding out, that way you know exactly
> when you have beaten them enough, but not gone over the yellow line
> into too much.
>
> St Delia - wow you philistine!
>
She's reliable, which is more than you can say about the deities:-)
Graham

On 20/09/2015 9:11 AM, graham wrote:
> On 20/09/2015 8:47 AM, wrote:
>> On Sun, 20 Sep 2015 08:35:52 -0600, graham > wrote:
>>
>>> On 20/09/2015 8:11 AM, wrote:
>>>> On Sun, 20 Sep 2015 14:44:05 +0100, "Ophelia" >
>>>> wrote:
>>>>
>>>> Well the meringue does require some sugar to make it hold. About to
>>>> make some shortly, ready for next weekend. Trouble is, I can't
>>>> remember how many frozen egg whites I put in the bowl day before
>>>> yesterday. So will have to check if there is some sort of ratio of
>>>> sugar to cup of whites, or sugar to X oz of whites
>>>>
>>> I don't think it's too critical. A recipe in the UK Good Housekeeping
>>> book I have uses 2oz per large egg white, that would be XL in N.America.
>>> St.Delia uses the same proportion.
>>> Graham
>>
>> I think you need enough for it to be crispy crunchy though. I will
>> ignore St. Delia - in actual fact her recipe for making a Pavlova is
>> the one I always follow, never fail. Unfortunately there is no ratio
>> there but I did find on line and will make them St Delia's way with
>> another cooks measurements.
>>
>> Her Pavlova recipe works every time and she debusted the myth about
>> having to add cream of tartar, vinegar etc. Egg white and sugar only.
>> She added the tip that you beat the whites until you can hold the bowl
>> upside down without the eggs sliding out, that way you know exactly
>> when you have beaten them enough, but not gone over the yellow line
>> into too much.
>>
>> St Delia - wow you philistine!
>>
> She's reliable, which is more than you can say about the deities:-)
> Graham
If you want really good meringues, use the Italian method. It's fiddly
but the results are worth it. I use it when I make Parisian macarons.
Graham

On 20/09/2015 9:48 AM, wrote:
> On Sun, 20 Sep 2015 09:11:55 -0600, graham > wrote:
>
>> On 20/09/2015 8:47 AM, wrote:
>>> On Sun, 20 Sep 2015 08:35:52 -0600, graham > wrote:
>>>
>>>> On 20/09/2015 8:11 AM, wrote:
>>>>> On Sun, 20 Sep 2015 14:44:05 +0100, "Ophelia" >
>>>>> wrote:
>>>>>
>>>>> Well the meringue does require some sugar to make it hold. About to
>>>>> make some shortly, ready for next weekend. Trouble is, I can't
>>>>> remember how many frozen egg whites I put in the bowl day before
>>>>> yesterday. So will have to check if there is some sort of ratio of
>>>>> sugar to cup of whites, or sugar to X oz of whites
>>>>>
>>>> I don't think it's too critical. A recipe in the UK Good Housekeeping
>>>> book I have uses 2oz per large egg white, that would be XL in N.America.
>>>> St.Delia uses the same proportion.
>>>> Graham
>>>
>>> I think you need enough for it to be crispy crunchy though. I will
>>> ignore St. Delia - in actual fact her recipe for making a Pavlova is
>>> the one I always follow, never fail. Unfortunately there is no ratio
>>> there but I did find on line and will make them St Delia's way with
>>> another cooks measurements.
>>>
>>> Her Pavlova recipe works every time and she debusted the myth about
>>> having to add cream of tartar, vinegar etc. Egg white and sugar only.
>>> She added the tip that you beat the whites until you can hold the bowl
>>> upside down without the eggs sliding out, that way you know exactly
>>> when you have beaten them enough, but not gone over the yellow line
>>> into too much.
>>>
>>> St Delia - wow you philistine!
>>>
>> She's reliable, which is more than you can say about the deities:-)
>> Graham
>
> Well I used the formula 1/2 cup egg whites to 1 cup sugar - it looked
> as it normally does, spooned out as it normally does, test will be
> tomorrow morning, until then, must not open the oven. I left the
> formula in the book so that the next time I forget, I won't have to
> surf
>
Yes, for French meringues like yours, I leave them in the oven
overnight. If I have leftover whites, I make meringue, add chopped nuts
and choc-chips, put teaspoon-sized mounds on a non-stick cookie sheet
then put them in a thoroughly heated 350F oven and immediately turn it off.
Graham

On 2015-09-20, > wrote:

> Real lemon meringue should not be overly sweet and if you like lemons,
> make it without any sugar.

You must have some extremely non-tart lemons. the usual ratio of
sugar to lemon juice is about 3:1. I can't imagine eating/drinking a
non-sugar lemon anything.

I can only picture that ancient episode of the Little Rascals, where
some kid is trying to play a trumpet while another kid in the audience
totally distracts him by gnawing on a raw lemon half.

nb

On 2015-09-20 7:08 AM, wrote:

>> My lemon pies that I make from scratch are extremely good.
>>
>> Doris
>
> I make it occasionally for my daughter and I - we both like it without
> sugar added, except in the meringue.
>


How does it set without sugar?

Dave Smith wrote:
>
> On 2015-09-20 7:08 AM, wrote:
>
> >> My lemon pies that I make from scratch are extremely good.
> >>
> >> Doris
> >
> > I make it occasionally for my daughter and I - we both like it without
> > sugar added, except in the meringue.
> >
>
> How does it set without sugar?

Meringue doesn't impress me either. Next time, spread your lemon pie
with a thin layer of vanilla yogurt after it cools. That's what I've
tried and like.

G.

On 2015-09-20 10:11 AM, Gary wrote:
>>
>>> I make it occasionally for my daughter and I - we both like it without
>>> sugar added, except in the meringue.
>>>
>>
>> How does it set without sugar?
>
> Meringue doesn't impress me either. Next time, spread your lemon pie
> with a thin layer of vanilla yogurt after it cools. That's what I've
> tried and like.
>


I like the meringue topping. The stuff I make is pretty good. I have had
my share of commercially made lemon meringues and was not impressed with
either the filling or meringue.

Over the years I have come to accept the fact that a lot of people have
their choices affected by the source of their pies. For instance, my
wife never used to like cherry pie. Her mother was not a baker and the
only cherry pies she had when she was young had come from grocery
stores. Aside from the inferior pastry, they made with canned cherry pie
filling. Once she had a real cherry pie made with freshly picked (or
fresh frozen) sour cherries she was an instant convert. I like lemon
meringue and coconut or banana cream pies because I was raised with home
made stuff. You can get good ones in a bakery, but those mass produced
commercial pies tend to be pretty sad examples. It does not surprise me
that someone whose experience is limited to those things would not be
impressed.

On 2015-09-20, Dave Smith > wrote:

> You can get good ones in a bakery, but those mass produced
> commercial pies tend to be pretty sad examples. It does not surprise
> me that someone whose experience is limited to those things would
> not be impressed.

Mrs Smith pies usta be pretty darned good. MS makes resto grade pies
that usta be great. Some even filtered down to sprmkt shelves.

I think the MS premium deep-dish apple pie was a resto grade pie.
That was about 15 yrs ago. The last time I bought one, it was not so
good. That's when I started making my own.

My next effort will be a bourbon pecan pie made with a pte brisée
crust in a spring form pan. See my ChefSteps thread.

nb

On 9/20/2015 11:39 AM, notbob wrote:

> Mrs Smith pies usta be pretty darned good. MS makes resto grade pies
> that usta be great. Some even filtered down to sprmkt shelves.
>
> I think the MS premium deep-dish apple pie was a resto grade pie.
> That was about 15 yrs ago. The last time I bought one, it was not so
> good. That's when I started making my own.

My former bil had a Mrs. Smith's route. I'm pretty sure delivering
pies at 4am wasn't his major in college, but he did well when he
sold the route three years later.

He delivered pies to all kinds of restaurants, some that rather
surprised me.

The coconut custard pie was pretty darned good.

> My next effort will be a bourbon pecan pie made with a pte brisée
> crust in a spring form pan. See my ChefSteps thread.

I'd kill for a piece of that.

nancy

On 2015-09-20, Nancy Young > wrote:

> I'd kill for a piece of that.

I jes hope it doesn't kill me.

nb

notbob wrote:
>
> My next effort will be a bourbon pecan pie

Now *that* sounds interesting! :-D

On 2015-09-20 12:32 PM, wrote:
> On Sun, 20 Sep 2015 12:05:07 -0400, Gary > wrote:
>
>> notbob wrote:
>>>
>>> My next effort will be a bourbon pecan pie
>>
>> Now *that* sounds interesting! :-D
>
> He must report back with recipe and let us know if Glenfiddich can be
> used instead of bourbon.
>


I would not waste a good Scotch on a pie. I will always use real
vanilla extract rather than artificial, but I am not going to waste a
really good liquor in something that will overpower it with sweetness.