Is there a purpose to baking the meringue-topped pie beyond cooking the meringue?
Can I leave the meringue off, skip the crust, and simply pour the filling to into custard cups and call it Lemon Something Else?
Thanks.
Is there a purpose to baking the meringue-topped pie beyond cooking the meringue?
Can I leave the meringue off, skip the crust, and simply pour the filling to into custard cups and call it Lemon Something Else?
Thanks.
My Mama does this with egg custard for me all the time, and I have made many lemon pies without the meringue as the ex hated it. Sounds like a good plan to me.
Good Luck
Cindi
OK, so when you made them for the ex, did the pie go into the oven after the filling was poured into it? Thanks.
My wife calls it lemon curd or something like that. Yep. Pretty much just lemon pudding as far as we are concerned. The filling is cooked so it will set up, so nothing further need be done; other that mebbe some whipped cream on top. ;) Mark
Thanks, Mark. Lemon curd is a different animal.
I always bake it for 5 to 7 minutes to give it a bit of "stiffness" and the flavor seems better to me. But your experience may differ.
Cindi
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