Hello. I made my first lemon meringue pie on Saturday. I’m sorry to say that it took me 3 hours from beginning to end. Had I known I was going to make it I would have at least made the pie dough the day before.
I had two issues. On making the filling, it got very thick, but the thermopen did not read the correct temperature, so I just left it as it was, not knowing what would happen if I took it too far. In practice, I’m having more trouble with the thermapen than I thought I would.
I was only making a half pie, so the amount of sugar syrup for the Italian meringue was quite small. As you can imagine, it was hard to take the temperature there as well.
I was trying to take the temperature to 238, which is what it says in the PPB. I noticed this morning, however, that in RHC, the Italian meringue recipes specify 248, and some of them also specify to put part of the sugar into the beaten egg whites first. But my main question is about the change in temperature. Should one always use 248 instead of 238?
I haven’t had much LMP, so I didn’t know what to expect, and wasn’t wowed the first day. But the NEXT day the lemon flavor was absolutely amazing. I was sorry to have wasted all those calories the day before. Yet so many recipes say it’s best the same day. Is that because it would get more weepy, generally, and the crust more soggy, which doesn’t happen with Rose’s recipe?