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Lemon Meringue-5 DDpie-0
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ddpie
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PostPosted: Wed Feb 18, 2009 7:32 am    Post subject: Lemon Meringue-5 DDpie-0 Reply with quote

Actually I believe the score is more like 5-0, but frankly, I've lost count. I decided I have too many questions so I'm starting a new thread. The lemon meringue pie is kicking my a$$, so much so that now I'm just pi$$ed off! This time, the texture was spot on, both the custard AND the meringue, but the taste was off...check this out (sorry the slices are a bit blurry)....




So I checked out Alton Brown's recipe...almost identical to mine. (in fact, I think that's where I got this last one) My modifications: I used 1 tablespoon more of cornstarch for the custard, I also used fresh lemons, and for the meringue I used 6 Tbsp sugar, 1/4 tsp cream of tartar, and added 1/2 tsp vanilla.

Since the texture (both the custard and the meringue) was good (cooked longer than Alton suggested, as per the reviews), now I'm wondering if I just didn't cook the meringue long enough. I put it in a 425F oven for about 10 min and only lightly browned it, instead of a 350F for 15 min. I wonder if the "after taste" was raw egg??? Shocked I thought it had a slight metallic aftertaste, Jim said "fishy" (WTH? Crying or Very sad Embarassed Evil or Very Mad )

I also wonder if using a stainless steel pan for the custard makes a diff? Stainless steel bowl (i.e stand mixer) is good for whipping the egg whites, no?

Where's Shane???? LOL, I need our science hero guy and a chemistry lesson!

I'm NOT giving up....I will NOT be defeated! help! help me!


Last edited by ddpie on Tue Feb 24, 2009 5:29 pm; edited 1 time in total
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CulinaryAlchemist
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PostPosted: Wed Feb 18, 2009 7:47 am    Post subject: Reply with quote

Yes, Stainless steel for whipping egg whites should be ok... Granted, copper is better because of ionization causing a more stable foam...

But, Is it possible that you were the victim of RE-packaged eggs? I know some of the major grocery stores do it, cause eggs actually last a long time when kept chilled, so the ones that move past the "sell by" date, simply get shoved in new cartons with a new date stamped on it... (I know, Kind a disturbing huh?)

There is always a Swiss meringue in a double boiler then simply brown it in the oven...

Hmmmm Rumination needs to occur...

Oh and yeah, the custard should have been fine in stainless steel too...


Hmmmm...
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ddpie
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PostPosted: Wed Feb 18, 2009 7:49 am    Post subject: Reply with quote

let me go check my eggs.....they float up (in the shell) in water if not fresh right?
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CulinaryAlchemist
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PostPosted: Wed Feb 18, 2009 8:01 am    Post subject: Reply with quote

Yep....
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carolyn
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PostPosted: Wed Feb 18, 2009 8:13 am    Post subject: lemon pie Reply with quote

is it posable if you used fresh lemmens a lot of time the lemon has a sronger taste than others so i always use the bottled lemon juice. sometimes the lemmons have a bitter taste. the pie looks good though what a disapointment when things dont taste good. i hate when that happens,
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ddpie
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PostPosted: Wed Feb 18, 2009 8:24 am    Post subject: Reply with quote

K, the eggs were fresh. Eggs don't last long enough around here, but Shane did have a good point. (the ol' switcherooo)

Carolyn- you might have a good point too. Lemons aren't the "freshest" here in the Midwest no matter what. I have lemon juice, but not sure how long it's been in there. Does that go bad?

Dang it, now I wish I hadn't thrown it out so I could go back and investigate. Because....I'm not sure if it was the meringue or the custard or both that had the strange taste.

Anywhooo.....anyone else want to weigh in.

Oh, and Shane, do you have a recipe for the Swiss meringue?
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ImStuffed
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PostPosted: Wed Feb 18, 2009 8:26 am    Post subject: Reply with quote

I have a lemon meringue recipe that my neighbor gave me (she got it from the ann landers column!) Im not a lemon or pie fan so I can't tell you how good it is but its suppose to be fantastic. the only problem is, i have it posted in my kitchen and i dont remember what its called (its not just simply called lemon meringue) and I refuse to go through 17 pages of recipes. I was gonna send it to you so you could compare the ingredients.
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cwiech
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PostPosted: Wed Feb 18, 2009 8:31 am    Post subject: Reply with quote

DD--your pies do look fabulous. I'm not much for lemon, either. Carolyn may have a point, though. I use the bottled lemon juice for my Angel Pie and the flavor works. I couldn't tell you about the meringue, though. Do you use cream of tartar? Maybe there was too much of that.
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CulinaryAlchemist
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PostPosted: Wed Feb 18, 2009 8:49 am    Post subject: Reply with quote

Cathy has a good point, you aid you used 1/4 tsp cream of tarter... how many egg whites was that for...? Cream of Tarter can have a metallic taste if their is too much... almost like slate mixed with aluminum foil...
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ddpie
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PostPosted: Wed Feb 18, 2009 8:53 am    Post subject: Reply with quote

Danielle- I did come across your recipe, but I wanted to try one that someone had actually baked it. I've tried so many different recipes and methods I guess I just wanted a "tried and true" ya know? (LOL, not like that plan has worked out for me)

Cathy- mmmm, I did use about 1/4 tsp cream of tartar. I noticed Alton only used "a pinch". wonder if that was the "metallic taste"? Oh, and personally, I hate lemon meringue but it's Jim's favorite Rolling Eyes that's the ONLY reason I keep trying LOL

k, keep the brainstorming coming....your help is greatly appreciated. I will be trying this again sometime this week, so maybe if I combine all of the suggestions it'll all work out HA!

K, I just saw Shane's addition while I was typing this.....

I used 4 egg whites, 6 Tbsp sugar, 1/4 tsp tartar and 1/2 tsp vanilla. MMMM too much tartar?????? It def tasted metallic to me????
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