http://www.cookiemadness.net/2010/07/fool-proof-lemon-meringue-pie/ A Batch of Cookies Almost Every Day Thu, 09 Feb 2012 01:31:47 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.cookiemadness.net/2010/07/fool-proof-lemon-meringue-pie/comment-page-1/#comment-106579 Pat Sun, 13 Feb 2011 22:56:23 +0000 http://www.cookiemadness.net/?p=8082#comment-106579 Thank you! I cannot remember how many times I have tried to make a lemon meringue pie for my husband without success. Your recipe turned out great. Thank you! I cannot remember how many times I have tried to make a lemon meringue pie for my husband without success. Your recipe turned out great.

]]> http://www.cookiemadness.net/2010/07/fool-proof-lemon-meringue-pie/comment-page-1/#comment-51913 Lisa Sat, 04 Sep 2010 19:53:58 +0000 http://www.cookiemadness.net/?p=8082#comment-51913 I just made this pie the other day. It was an absolute success with my family (it was eaten up in less than 24 hours). It really was foolproof. Thank you so much for sharing this recipe and your comparison of it with other lemon meringues so that I could know exactly which one I wanted to make. Thanks also for your tip about making the meringue beforehand. I did as you directed and there was hardly any beading at all. I just made this pie the other day. It was an absolute success with my family (it was eaten up in less than 24 hours). It really was foolproof. Thank you so much for sharing this recipe and your comparison of it with other lemon meringues so that I could know exactly which one I wanted to make. Thanks also for your tip about making the meringue beforehand. I did as you directed and there was hardly any beading at all.

]]> http://www.cookiemadness.net/2010/07/fool-proof-lemon-meringue-pie/comment-page-1/#comment-47407 Anna Mon, 09 Aug 2010 13:23:31 +0000 http://www.cookiemadness.net/?p=8082#comment-47407 It's an acidic powder used as a leavening in most cases, but in the case of meringue, it's supposed to help add structure to the egg whites so they fluff up better. You can leave it out or you can add a little lemon juice or vinegar -- about 1/4 teaspoon for every 2 egg whites. I think in this case you can leave it out. It’s an acidic powder used as a leavening in most cases, but in the case of meringue, it’s supposed to help add structure to the egg whites so they fluff up better. You can leave it out or you can add a little lemon juice or vinegar — about 1/4 teaspoon for every 2 egg whites. I think in this case you can leave it out.

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