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meringue pie shell??

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i am making a lemon pie, with a meringue pie shell. It's an "Eating Well" recipe. has anyone heard of such a thing? my oven is having a hard time drying it out.... BUT i'm not giving up.

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  1. Did you free form it or is it in a tin. If in a tin that may be the problem. If so is it at least firm enuf to just set on a sheet?

    4 Replies
    1. re: torty

      they directed to take a deep dish pie plate, put tin foil in it, oil it, and then put the meringue on that... but i used a new pie dish.. it was a Christmas present (very fancy, very thick, and VERY ceramic) could this be the problem?? i suppose i should have used my trusty pyrex.

      1. re: Tupelohoney44

        "1. To make meringue pie shell: Position oven rack in the center of the oven; preheat to 275°F. Line a 9-inch deep-dish pie pan with foil, dull-side up. Lightly brush foil with oil.
        2. Beat 3 egg whites in a large, grease-free mixing bowl with an electric mixer on low speed for 30 seconds. Gradually raise the speed to high and continue beating until the whites are frothy and opaque. Add cream of tartar and beat until the whites just begin to form soft peaks. Immediately begin adding sugar a bit at a time. Beat in vanilla. Continue to beat until the meringue stands in stiff, but not dry, peaks. Fold confectioners’ sugar into the meringue evenly.
        3. Spoon the meringue into the prepared pie pan and use the back of the spoon to hollow out the center and spread the mixture up the sides to form a pie shell.
        4. Bake for 1 hour. Lower the heat to 250°F and bake until the meringue is firm, dry and just beginning to brown, 30 to 40 minutes longer. Transfer to a wire rack and let cool thoroughly. Lift the meringue and foil away from the pie pan and gently peel off the aluminum foil."

        1. re: Tupelohoney44

          otherwise known as Pavlova. I make mine free form on a flat baking sheet. Drying it out is tedious indeed and on a humid day it may be more chewy than crispy but still delicious!
          Wondering if the pie plate is impeding the drying out process?

          How did it turn out? I have the recipe too and am awaiting my sister sending me Meyer lemons from her tree....

          1. re: Tupelohoney44

            Sorry for the late reply. If it was firm enough to peel off the foil or even if not, I would have brought the oven back up to 275, then turned it off and left overnite. That is why these big shells are often called "forgotten cakes". How did it turn out?