What I Thought:
First, I wanted to cry. I had the ultimate lemon meringue pie recipe in a cookbook from the 1920’s that I loved and have not been able to find. So when I found this recipe, it looked similar to what I had used and I thought I would give it a try. I love lemon and wanted to make something lemony.
Second, I wanted to cry. I have no idea why, but I could not get the filling to thicken like my old recipe used to. I even used extra cornstarch, but it didn’t seem to help at all. Odd. It did thicken a bit when cooled, but was more of a pudding consistency than pie filling consistency.
Third, I wanted to cry. Seeing a theme here? I made the perfect meringue. I mean it was perfect! It was thick and glossy and absolutely beautiful! Then I broiled the top. Let me tell you that 4 minutes is absolutely too long for the meringue. Maybe if I had the pie on the bottom rack it would have been OK, but I had it in the middle.
Oddly enough the pie tasted great. As I said, it was more of a lemon meringue pudding, but it was tart and sweet. The flavor was phenomenal. I will try this again because I am curious if I did something wrong that I overlooked before. I really want to make this pie recipe work because I know that the end result is worth it.
Anyway, I am a perfectionist and HATE it when I screw up, but I guess we have to allow some wiggle room for the times that things just don’t work out. Obviously, this is one of those times. But I decided I would share successes and failures with you all regardless.
Changes I Made:
None, I followed this recipe exactly ~ at least as far as I can remember. I may have screwed up on something. An update will follow when I try it again.
1 - 9 inch deep dish pie crust; baked
Original Link Found At: Relish.com