, Barbara Swell talks about the conundrum of Lemon Meringue Pies. You get a choice:
All in all the whole experience is one of acceptance and will.
Lemon Meringue Pies are made up of three parts, here they are along with the pitfalls of each:
* Crust – a regular pie dough crust can often get soggy from the weeping meringue or the moisture in the filling
Solution: Make graham cracker, chocolate wafer or coconut press in crust
* Filling – I am still not convinced about cornstarch fillings. One has to choose between a better tasting yet looser filling vs a firm, easy to slice filling that just isn’t “toothsome”
Solution: Use lemon curd, no cornstarch yet tons of egg yolks
* Meringue Topping – Where do I begin? What starts out as a gorgeous show piece of fluff can end up as a shrinking, spongy, weeping “toupee”.
Solution: Anyone have one?