HOME > Chowhound > Home Cooking >

Lemons not lemony enough

victoriafoodie Jun 28, 2007 06:05 PM

I have a famous lemon meringue pie that I make all the time and get rave reviews for. The problem is that sometimes it's excellent and sometimes it's just so-so, depending on how flavourful the lemons are that I juice for the filling.

How do I make my pie taste more lemony? Is there anything I can add to it that will help bring out the lemon flavour (a pinch of salt, maybe?)?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. w
    wally RE: victoriafoodie Jun 28, 2007 06:09 PM

    What kind of lemons are you using? If you like the sharp flavor of Eureka lemons, then a Meyer lemon will not do it for you because it has a different flavor pattern.

    2 Replies
    1. re: wally
      victoriafoodie RE: wally Jun 28, 2007 06:25 PM

      Honestly, I don't know what kind of lemons they are. I live in Canada (Victoria BC) so I just buy whatever the grocery store has. Maybe I should experiment with different types.

      1. re: victoriafoodie
        l
        Louise RE: victoriafoodie Jun 28, 2007 09:21 PM

        Meyer lemons are distinct from generic supermarket lemons. Meyers have a darker, thinner skin, more fragrant skin, and the juice is less acid. They are thought to be an accidental hybrid between lemons and either an orange or a tangerine. My vote would be tangerine, as Meyers have a very similar smell.

    2. purple goddess RE: victoriafoodie Jun 28, 2007 06:19 PM

      Do you grow your own???

      It's not just an old wives tale that urinating on your tree will produce sweeter lemons...

      2 Replies
      1. re: purple goddess
        victoriafoodie RE: purple goddess Jun 28, 2007 06:25 PM

        Ha! Wish I could but it's too cold here.

        1. re: purple goddess
          Glencora RE: purple goddess Jun 29, 2007 02:51 PM

          Seriously? My SO already pees in the compost sometimes... My lemon trees are in large pots, though, so maybe it's a bad idea. Couldn't they get "burned?"

          As far as pies go, I agree that Meyer lemons aren't tart enough.

        2. Candy RE: victoriafoodie Jun 28, 2007 08:29 PM

          Yuu can add more zest to the curd (filling) or a fw drops of Boyiajian Lemon Oil. Be careful it is powerful stuff. Refrigerate after opening. Sure it is expensive but it will last a long time.

          1. k
            k_d RE: victoriafoodie Jun 29, 2007 12:26 PM

            Zest! That's the best solution. Juice is great, but will never have quite the flavor as the zest.

            2 Replies
            1. re: k_d
              Dommy RE: k_d Jun 29, 2007 01:24 PM

              Yup! That is my first thought too... I am a lemon FIEND and I won't do any Lemon recipe without zest...

              1. re: Dommy
                Scagnetti RE: Dommy Jun 29, 2007 02:29 PM

                I'm in the zest camp too. It contains all that pungent oil but don't get near the bitter pith when you're grating or peeling.

            Show Hidden Posts