I made this in a standard French tart/quiche pan. Gorgeous presentation. I'd never done any of this before, and my meringue didn't want to spread easily. And it browned all over.
@@nomadmarauder-dw9re if the meringue was hard to spread maybe you beat it too long. If it was too brown you baked it too long. You have to watch the meringue really close
@@nomadmarauder-dw9re just takes a few times especially if you did not grow up making meringue. I always baked my meringue because that is the way my mother did it. My mother in law ran hers under the broiler. There is no one right way.
No need to. The lemon juice kind of cooks the eggs and sc milk is already cooked. The lemon juice pretty much emulsifies the whole thing together when you mix it.
Everyone has different taste. this is what we grew up on and love. I guess you grew up on the traditional lemon pie which I do not like at all. We all have different tate, no right or wrong, just different. thank you for your comment.
I'm 67 and other than traditional piecrust, it's what I was taught by both my Granny & Momma. In Texas , so maybe it's more of where you grew up / culture differences 🤷🏻♀️. Or possibly timing didn't work for your altitude. I really don't know what went wrong for you. You are free to not make it again and find other recipes that fit your tastes. Good luck
Thanks for sharing. I'm excited to bake this for my Mom for Mother's Day.
i know she will love it.
Was looking for this recipe, had lost it. Glad I found this. Thank you.
Glad you found it
Interesting and great yummy recipe.
I made this in a standard French tart/quiche pan. Gorgeous presentation. I'd never done any of this before, and my meringue didn't want to spread easily. And it browned all over.
😀
@@HomemadeCookinginTexas any tips on the meringue?
@@nomadmarauder-dw9re if the meringue was hard to spread maybe you beat it too long. If it was too brown you baked it too long. You have to watch the meringue really close
@@CarolynGibsonHerbalist that's what I figured as well. Everybody liked it, but we can always do better.
@@nomadmarauder-dw9re just takes a few times especially if you did not grow up making meringue. I always baked my meringue because that is the way my mother did it. My mother in law ran hers under the broiler. There is no one right way.
Is there a link to have this recipe directions?
Wouldn't you cook the lemon filling first then add meringue
No need to. The lemon juice kind of cooks the eggs and sc milk is already cooked. The lemon juice pretty much emulsifies the whole thing together when you mix it.
@@HomemadeCookinginTexas Pie didn't set up when cooked like this. Still runny.
Did you set it in the refrigerator for several hours? I have never had it be runny
Followed your recipe to the letter and pie did not set up. It's still runny.
Lemon ICEBOX pie.
I forget there are lemon pies that are not icebox such as the original lemon custard pies that are cooked
Condensed milk should not ever be used on lemon meringue pie...wirst pie U ever had
Everyone has different taste. this is what we grew up on and love. I guess you grew up on the traditional lemon pie which I do not like at all. We all have different tate, no right or wrong, just different. thank you for your comment.
@@HomemadeCookinginTexasthis is the best version of these pies . My momma used to make these for us when she was alive, thank you!!!
I'm 67 and other than traditional piecrust, it's what I was taught by both my Granny & Momma. In Texas , so maybe it's more of where you grew up / culture differences 🤷🏻♀️. Or possibly timing didn't work for your altitude. I really don't know what went wrong for you. You are free to not make it again and find other recipes that fit your tastes. Good luck