I made the most beautiful mile high lemon soup pie last night...

[grasswire]

....and I'm here to warn ya that when the recipe says to cook the filling AGAIN after adding the egg yolks, do it!

I didn't. Forgot. Cooked the cornstarch filling until transparent and very thick. Added the egg yolks one by one. Forgot to cook six more minutes. Added the butter.

Oops.

I poured it into the beautiful crust, topped it with the eight-egg white meringue, and baked it.

It was BEAUTIFUL. And DELICIOUS. But soupy.

It's Martha's Mile High Lemon Pie. First time I had made it. But I shoulda known better.

Bah!

[The empressof all]

1. Darn....Hate when I do stuff like that

I'm happy that you were still able to enjoy it though. It's remarkable that it held up enough to not be a soggy mess. I love lemon pie!

[Lucinda]

4. I love lemon everything. And it's one thing I'm never satisfied with.

I cant make a good tart lemon filling.
My lemon sorbet doesn't thrill me either.
I cant seem to get things tart enough and lemony enough while still being sweet. LOL

[eleny]

8. me too

if it's lemon, i'm there. my latest mini craze is lemon yogurt with the fruit on the bottom. it's store bought and store brand but i'm wild for it.

when i was a kid i absolutely loved lemon tarts. maybe it's a good thing i can't make lemon recipes tart/sweet enough, either. otherwise i'd be a goner.

[Lucinda]

13. Yep. Me too. A goner. Lemon is one of my favorite flavors.

I'd rather have a good lemon anything than chocolate. :)

[Lucinda]

2. Is it nice and tart? I've been looking for a good tart filling.

Is this it?:
http://www.marthastewart.com/portal/site/mslo/menuitem.aced15a43a1d10e593598e10d373a0a0/?vgnextoid=fd28759a3ac0f010VgnVCM1000003d370a0aRCRD&vgnextchannel=7bc161876e70f010VgnVCM1000003d370a0aRCRD&vgnextfmt=print&lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD&page=1

My lemon pies suck. :)

[grasswire]

5. it's close to her cookbook recipe, which I used...

...just a few minor differences, such as some cream of tartar in the meringue in the cookbook recipe.

[hippywife]

3. Oh, I love lemon anything!

I'm going to have to make this. Wish I still had some Meyer lemons left.

Sorry your turned out soupy. Sometimes I get so tired and in a hurry trying to get things done on the weekend, I make mistakes like that, too. :hug:

[grasswire]

6. honestly, her cold lemon mousse recipe...

....is one of the most luscious lemon desserts I've ever had. I make it a couple of times a year. It's easy, and economical, and everyone just loves it. I'll post it if you like.

[hippywife]

7. Oh, I would love!

I never like lemon when I was a kid, then as I aged I became kind of ambivalent about it, but now I love it. Can't get enough lemon! :9

[grasswire]

9. incidentally, have you ever had a Shaker lemon pie?

The lemons are sliced ultra thin and layered inside a two-crust shell. I've never made one, but they would be WOW with Meyer lemons, I think. I saw some Meyers at the store today. A bag of five for $5.

[The empressof all]

12. I've read about this pie and forgot all about it.

Recently in fact. I don't remember which magazine I saw it in. I'd love to try it too. I wonder how many meyer lemons you'd need to make this. I wonder if we could get away with a very short pie made in a tart pan or even a galette.

[grasswire]

17. Martha Stewart's Shaker Lemon Pie

makes one 11 inch double crust pie

The crust turns a rich golden brown color if an egg-white wash is brushed on before baking. To accentuate the fact that it is a lemon-slice pie, I cut long slices into the top crust so that the bright yellow filling shows through.

4 large lemons
4 cups sugar
2 11-inch circles of Pate Brisee, chilled
9 eggs, well beaten
2 egg whites, beaten with a fork

Wash and cut 2 of the lemons into paper-thin slices. (It is very important to slice the lemons as thin as possible; use a very sharp knife or an electric meat slicer.) Remove the pith and peel of the 2 remaining lemons, slice the flesh very, very thin, and put it with the other slices in a large mixing bowl. Add the sugar and toss well to coat all of the lemon slices. Cover the bowl with plastic wrap and let the mixture rest overnight, stirring occasionally. This takes the bitterness from the rind.

The next day, preheat the oven to 450 F. Press one circle of pastry into an 11-inch pie plate and chill.

Add the beaten eggs to the sugar coated lemon slices and mix well. Turn the mixture into the prepared pie shell, neatly arranging some of the lemon slice on top. Cut long even slashes 1 inch apart in the other pastry round, and cover the filling with it. Crimp the eges of the pie to seal. Brush the pastry top and edges with the egg-white wash. Bake for 15 minutes. Reduce the oven temperature to 375 F and continue baking for 30 minutes, or until the crust is golden brown and shiny. Let cool on a rack before serving.

..........
Now, I'm wondering if using Meyer lemons in this would mean the sugar should be decreased? Four cups! Wow.

[hippywife]

28. That sound terrific.

I might have to make this. Altho I don't know if the other half will go for it or not since it isn't chocolate. I rarely bake or cook anything for just myself.

[hippywife]

27. No, I've never even heard of it.

Sounds like it would definitely be great with Meyer lemons. I wish I had never tried those things! I'm so hooked!

[The empressof all]

11. And you think you have to ask?

You just want to make us squirm and beg...eh....:spank:


:dilemma: :dilemma: :dilemma:



Alright... Please

:loveya: :loveya: :loveya: :hug: :loveya: :loveya: :loveya:

[Lucinda]

14. No kidding.

:rofl:
I'm drooling here. :)

[eleny]

10. i hope you aren't coming down with something

you've sounded kinda beat lately. take care, will ya?

[hippywife]

24. Thanx, eleny.

That little smilie is adorable. LOL You're very sweet. :hug:

Just coming down with the blues. Life's a little hard to swallow when three people you know, two of which you cared about alot, die all on the same day. But I'll muddle through.

[grasswire]

15. Martha Stewart's Iced Lemon Mousse

makes 10-12 servings

1 pkg unflavored gelatin
1 T water
1/2 cup freshly squeezed lemon juice
1 cup sugar
Grated zest of one lemon
7 egg whites, room temperature
1 cup heavy cream

Soften the gelatin in the water in a small saucepan. Add the lemon juice and sugar. Stir over low heat until the gelatin is thoroughly dissolved. Add the lemon zest and chill to syrup consistency. The gelatin mixture must be cool before being added to the egg whites.

Beat the egg whites until stiff. Beat in the cooled lemon-gelatin mixture. Whip the cream until thick, fold into the lemon-egg white mixture. Make sure all elements are thoroughly mixed, but take care not to deflated the whites and cream. (Actually, my family likes it not quite thoroughly mixed, with some little thumb sized pockets of whipped cream. But I would mix it properly for guests.)

Pour the mixture into a 2-quart bowl and chill for 4 hours. Decorate with thin lemon slices and mint leaves, or with dollops of whipped cream and candied lilacs.

One time I served this aside small wedges of flourless chocolate cake. Mamma mia!

[The empressof all]

16. Oh for Christ Sake.....

Now I'm going to have to plan to have people over for dinner just so I have an excuse to make this!


I think I'll serve this with a vanilla ricotta cake with raspberry sauce as a side.

[grasswire]

18. it's very springy tasting at the end of winter...

I serve it in a footed glass bowl. Just looks like an April day!

[The empressof all]

20. Well after all the work is done

My dining room is going to look better than brand new so I'm certainly going to want to have folks over. Too Bad the flood didn't touch the kitchen...I'd love some new counters and cabinets. Now I'm set back though --so My dream for a new kitchen in this house anyway is shot to hell. That's Ok I want out of here anyway. But now I'm going to have to prepare a spring party! I haven't been cooking much at all because of the diet thing but I'll come out of hiatus and plan a little bash. It'll get me out of these doldrums

[MagickMuffin]

19. I never tempter my egg yolks for any of my pastry cream including lemon fillings

For regular pastry cream, I add some of the milk with the yolks and stir until well blended, then I add that to the pan and make sure I whisk the whole time it is cooking.

Same thing goes with lemon fillings, except I add a little bit of water instead of the milk, and whisk it into the pan. Then I add the lemon juice after the filling has thicken and stir until well blended. If it appears that it needs to cook longer then I will, but I usually don't need any additional cooking. Mine seems really thick when I add the lemon juice. I also use 3 T reg AP flour and 3 T cornstarch. Maybe that's why Martha suggests cooking it longer because she uses cake flour:shrug:

[grasswire]

21. cake flour and cornstarch in her recipe

I don't know enough about the chemistry to predict the difference between the two.

This was very thick prior to adding the lemon juice. One other oddity was that she says it takes 20 minutes for the first thickening, and mine did not take that long. Not at all. Maybe I cooked it over too hot water.

[MagickMuffin]

22. I checked out the link in Lucinda's post

In that recipe she cooks it over the heat and not over a water bath. Funny she uses to different cooking methods.

I've also used the recipe from the cornstarch box, which of course uses all cornstarch and no flour.

"I don't know enough about the chemistry to predict the difference between the two." Same here.

[Lucinda]

23. I wonder if she changes techniques with different cooktops?

I don't worry about using a double boiler now with my induction cooktop, but I wouldn't have cooked some things without it on an regular electric range....

I guess it also could just be a matter of tweaking a recipe over time and adjusting techniqes.

[grasswire]

25. re-reading both recipes....

...I see that she uses a swiss meringue in the version you found. The cookbook version uses a standard meringue, piled high and baked for ten minutes to brown.

So I guess it's a re-working of her recipes. I'll have to check her Pie cookbook -- that may have a third version!

[Lucinda]

26. I thought it might be something like that. I won't be surprised

if you find another version in the pie cookbook. :) And it's probably delicious too.