|By Esjay (Esjay) on Wednesday, June 12, 2002 - 09:35 am: Edit|
Hi, I'm having a problem with the filling in my Lemon Meringue Pie's, after 2 days refrigeration, the filling begins to crack, Iv'e tried adjusting the starch (cornflour) ratio, but the problem persists, do any of the "demi god" pastry chefs have any advice?
|By Chefspike (Chefspike) on Wednesday, June 12, 2002 - 11:50 am: Edit|
Not knowing if you use a cooked recipe or a chilled one, here is a suggestion for a chilled one.
Use the same amount of egg whites, as egg yolks, and whip in to a meringue, using enough sugar to taste. Fold this into your lemon mixture AFTER it has started to set. Then pour into your shells to set overnight. If you need to keep the pies in the shells for more than a day of two, you may want to cover with a damp cloth as you would with lettuce. Changing the butter amount rather than the flour is a better way to go. If you have a dry fridge rather than a wet one also will have an affect. If you use the cloth, you can always put the pie back into the hot oven to dry out the crust that may have gotten wet. You may notice a slight whitening where the damp cloth has touched the filling, this should dry and as it does go back to the org. color.
Let us know how this worked out.
|By Esjay (Esjay) on Thursday, June 13, 2002 - 10:02 am: Edit|
Chefspike, thanks for the tip,I'll try the chilled version......if only I had the recipe???
I use a cooked version, Lemon juice, eggyolk, sugar,water,butter, cornstarch. I then do a "cooked meringue", 1 part eggwhite to 3 part Icing sugar(pure)done over a double boiler.
Can you pass on your "chilled" recipe, I'd be very gratefull,
|By Chefspike (Chefspike) on Thursday, June 13, 2002 - 10:52 am: Edit|
try this one.
lemon rinds, grated.......5
lemon juice..........from 20 fruit
butter, melted.......8 oz.
temper these two, cook until done.
low fire, cornstarch reqires at least 3 min's to cook at boil.
let set for a few min's, to lose some hot, pour into Pre-baked shells. Let set overnight.
For the Merinque.........
egg whites in bowl.
#3 speed on a 3 speed table hobart(adjust to what you have)
use reg. gran. sugar, OR bar sugar.Don't start adding sugar until white's form up.
Add 1/2 cup at a time, gradually, and let it dissolve into the whites.
Don't rush it.
When the whites become thick, tight, strong,what ever, you should be able to put some between your thunb and finger and the strand should stretch to about 3" long.
If this happens, whip whites for another min or so. Put onto pie.
No, you don't need cream of tarter, unless you want to put some in.
Cooked merinque does not hold up in the fridge.
But then again, considering what it is, how can it? Try this if you can. With a sieve, dust powdered sugar onto merinque and carmalize the sugar with an HOT iron. That taste with the lemon is great! Or you can just torch the sucker.
There are variations too.
subtract some water and add pet milk.
Use a touch of vanilla seeds from a soaked bean.
Use more or less of the following.
cornstarch. butter. yolks.
good luck. Call if ya need to.
|By Chefspike (Chefspike) on Thursday, June 13, 2002 - 10:55 am: Edit|
Sorry, didn't know where you were from.
That would be an exspensive call. LOL.
Do you know that Croissant guy??
|By Esjay (Esjay) on Saturday, June 15, 2002 - 09:23 am: Edit|
Chefspike, thanks for the recipe, I'll give it a try during the week and let you know how it turns out!
I'd call, but it would be expensive, (from Australia), although, I could try reverse charge....LOL......
How are things in the States?
What is the current trend in food at the moment?
Again, thanks for the recipe, and it's always fun reading some of your comments.......
|By Esjay (Esjay) on Saturday, June 15, 2002 - 09:27 am: Edit|
Who's the croissant guy?
|By Chefspike (Chefspike) on Tuesday, June 18, 2002 - 02:10 am: Edit|
He's a guy there in your neck of the world, who makes croissants. A lot of them!!!
Been in biz. many years. I can't remember his name or what city. Sorry.