/ck/ - Food & Cooking

Been all night no one commented on my pie :(
Even a "looks like shit anon" would be nice at this point.

>>19473541
I wouldn't have added the meringue layer, now you can't see the pretty color of the filling underneath it.

>>19473971
Valid and thanks for the input, maybe I should get a star tip and just do dollops around the edge?

>>19473983
>>19473541
You should make nearly double the filling and just dollop the merengue for sure

>>19473541
it does need more filling, but still looks decent
>>19473971
most citrus pies have meringue, the filling's color comes out when it's sliced

>>19473990
>>19473989
When I make pumpkin pie I always make too much filling for one pie, so I thought I'd be conservative, I'll double it next time.

>>19473968
looks like shit anon

>>19473541
its looks good, but why doesnt it look like it lifts up towards the center? or it that just the lighting

what did you use for the filling

Looks pretty good from where I'm at. I think some pies can be overfilled and take away from the crust. My mother in law makes a lemon meringue like that.....

>>19474074
The meringue didn't "adhere" so to speak, maybe because I made a swiss meringue instead of french, every time I cut it, it was 2 very distinct layers of pie and meringue. When it was cut the meringue kind of lifted back a pit, like the browning caused it to tighten up a bit and so once cut the tension was released and it sprung back a bit. Or at least that's what I think happened, the pie part was perfectly flat.

Filling is 3 egg yolks, can of condensed milk, half a cup of key lime juice, as well as the zest (grated before squeezing) and a pinch of salt.
Was the perfect balance of sweet and tangy as condensed milk has sugar in it, I used the 3 egg whites to make the meringue. Curst is a simply graham cracker crust that I use for pumpkin pie, complimented it nicely in my opinion.

Was super simple, I think next time I'll do an orange pie with clove and vanilla though, key limes are tiny and it takes forever to get enough juice.

>>19474089
thanks, the crust was good but I did want more of the filling. I'm thinking about doing a lemon meringue next.
>>19474058
haha thanks anon

>>19474100
seems like a pretty standard recipe, glad it came out well. with this one, the meringue and the filling are 1/1 ratio, i think if it were closer to 1.5/1 or 2/1 with more filling it would be even better. regardless with a strong coffee I could devour this thing im sure

>>19474100
Southerner here, I've eaten a whole lot of lemon meringue pie, the meringue never adheres, really; however, I would say yours looks a bit stiff/overcooked. That said, your pie looks delicious and I would love a piece.

>>19473968
your pie looks like shit but i would eat it. i dont like too much meringue anyway

>>19473541
Very nice anon, would eat

>>19473541
too much meringue for me bro

>>19474419
Thanks :D
>>19474397
Thanks, it was really soft, but I don't make meringue enough so I dunno, others that tried it said I was good.

K I'm out gotta sleep, thanks for commenting on my pie all.

>>19473541
>meringue

OP you did great but then goofed

>>19474725
Pie uses egg yolks, have egg whites left over, might as well use them instead of making whipped cream. Granted whipped cream is better, but this is more economical

>>19473968
/ck/ is really slow at night time, even in the day it's not very fast. Don't feel bad anon