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Lemon Meringue exp.
13 years ago
I made it for the 1st, came out well but didn't quite set up the way I wanted.
Why? Simple, I added some Greek yogurt at the end which threw off the moisture content. It wasn't runny or anything but it didn't set firm either.
I used raw/rough honey which looks like whipped so I could skip using sugar, could have gone with 1/2 a cup instead of 3/4 because I didn't know how sweet it would turn out. While I was setting up the water & honey I also added some Ginger Brandy & Southern Comfort at about a half& half mix to get 1/4 cup and did like any other lemon filling after that.
The yogurt I was hesitant on.. I had some lemon Chobani cups at 6 ounces a piece so tossed one in and where I had lemon filling that was just about perfect I now had a sort of thinned custard, I think.
Like I said, it came out okay but I will skip the yogurt until I get this tweaked for pie. As a pudding it's fantastic.
I used 5 yolks and one whole egg too. The whites of course got turned into meringue, came out perfect and since I didn't feel like playing with a whisk my food processor got used with the plastic blade.. Used the cream of tartar, some vanilla, confectioners sugar, and some raw sugar..holy crap did I get some fantastic meringue! Used a torch since I didn't want to heat up the kitchen any more to brown up the peaks. Tossed it in the freezer to chill and hopefully stiffen up more.
Why? Simple, I added some Greek yogurt at the end which threw off the moisture content. It wasn't runny or anything but it didn't set firm either.
I used raw/rough honey which looks like whipped so I could skip using sugar, could have gone with 1/2 a cup instead of 3/4 because I didn't know how sweet it would turn out. While I was setting up the water & honey I also added some Ginger Brandy & Southern Comfort at about a half& half mix to get 1/4 cup and did like any other lemon filling after that.
The yogurt I was hesitant on.. I had some lemon Chobani cups at 6 ounces a piece so tossed one in and where I had lemon filling that was just about perfect I now had a sort of thinned custard, I think.
Like I said, it came out okay but I will skip the yogurt until I get this tweaked for pie. As a pudding it's fantastic.
I used 5 yolks and one whole egg too. The whites of course got turned into meringue, came out perfect and since I didn't feel like playing with a whisk my food processor got used with the plastic blade.. Used the cream of tartar, some vanilla, confectioners sugar, and some raw sugar..holy crap did I get some fantastic meringue! Used a torch since I didn't want to heat up the kitchen any more to brown up the peaks. Tossed it in the freezer to chill and hopefully stiffen up more.
