• @[email protected]
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    39 months ago

    Looks very yummy :)

    How long did it take you? And would you say it’s feasible to make for a complete nooby?

    • @bdonvrOPA
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      9 months ago

      Total like, 7 hours. But most of that is cooling time, which sometimes went on longer than necessary but that’s okay. I’d say minimum 5 hours still though.

      Pie doughs are tricky to get right, and you gotta have a little practice on merengue to know when it’s just right, not too loose or overbeaten. I wouldn’t say it’s an easy recipe, and calls for some more bougie equipment like fine mesh strainer, stand mixer, food processor. These could all be replaced with other methods though.

      However the ingredients are pretty cheap, all I had to do was pick up some lemons really. Can’t hurt to try!

      Though I wouldn’t envy you if you try to make merengue without a stand mixer. And if you don’t have a food processor perhaps try a different crust recipe.

    • @bdonvrOPA
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      49 months 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.

      • @[email protected]
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        29 months 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.

  • Matt
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    19 months ago

    Looks yummy! I hope you enjoyed eating it.

  • @[email protected]
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    9 months ago

    My grandma makes the best lemon meringue pie I’ve ever had, and it’s similar in a lot of ways. Except instead of water and cornstarch to give the filling body, she uses a can of condensed milk.

    So you add the yolks directly into the condensed milk at room temp.Then add sugar, lemon juice, and zest in and mix well. Toss it in the oven for a few minutes to give the meringue some color. Then let it cool.