• bdonvrOPA
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    1 year ago

    Really good! The filling set beautifully, the merengue was pleasantly stiff. Very lemony, not too tart.

    The crust was too tough/chewy though. I’m not sure where I went wrong exactly, but I’m 0/3 on pie crusts so far. All different recipies. Those things are delicate beasts. But it wasn’t too much of a distraction from the great flavors.

    Wish I had a propane torch to brown the merengue, but ah well.

    • myersjustinc@lemmy.sdf.org
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      1 year ago

      My go-to method is this one. I say “method” because steps 3 and 4 on that page were what finally got my crusts not to be as tough.

      I also use chilled vodka instead of water, as described and explained here, but honestly I think the clump-then-fold method from my first link above has more of an impact than my choice of solvent.