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Title: Lemon Meringue Pie - Part 2 or 2
Categories: Pie Fruit
Yield: 6 Servings
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TIPS: Freezing the pastry shell, baking the shell with beans, and repricking the pastry during baking should all help keep the crust from shrinking in the tart pan. However, don't fret if the edge isn't perfect - the ring of meringue around the edge is a wonderful cover up.
+ Get the ingredients ready to make the meringue before starting the filling. That way the meringue can be piped onto very hot filling. This will help bond the meringue to the filling.
+ Since the lemon filling tends to cook more quickly in a metal double boiler, use the lower cooking times. The longer cooking times will be more appropriate for the filling that is cooked in a glass double boiler.
+ Stir the sugar and cornstarch together until completely blended, then whisk in the cold water until the mixture is absolutely smooth to prevent a lumpy filling. Stir the lemon filling slowly with a wooden spoon - vigorous stirring may break down the gel and result in a soupy filling.
+ Pour hot filling into tart shell immediately after cooking. Letting the filling cool before pouring it into the shell will break the gel.
+ Cut meringue pie with a wet knife. Redip the knife in water between each cut to prevent the meringue from sticking to the knife.
+ Plan to bake and serve meringue pie the same day. Do not cover the baked pie or the meringue may bead. Refrigerating the pie will result in a sticky meringue. Remember it is not safe to eat room-temperature meringue pie the next day.
Victoria/April/90 Scanned & fixed by DP & GG
From: Teri Chesser Date: 06-26-98 (23:22) The Neverending Bbs (286) Fido-Natio
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