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lemon meringue pie - how to transport?

b
basil4me Sep 2, 2012 06:56 PM

I have been requested to bring a lemon meringue pie to a dinner party next Sat. I've never made this before and don't know how well it will hold up? I have to travel about 23 miles to the dinner party. How much time before I leave the house can I put the pie together? Any suggestions on how to transport the pie? Thank you.

  1. opinionatedchef Sep 3, 2012 12:18 PM

    basil, there are so many diff kinds of cooks in the world; some very very tentative and careful; some more carefree. Personally i do not agree with those that caution you not to try this pie out for this dinner party. I bet you will do really well making it. Also, it sounds like you will be making it ahead of time which would give you time to remedy- if you weren't pleased w/ the pie. I have transport suggestions from my 30 yr catering business::

    IF you have one, place any sort of large flat bottomed bin or box , at least a bit wider than your pie, on a flat surface in your car. Put a wet towel flat on the bin bottom (it keeps the pie from sliding around). Place the pie on top of it. Over the pie, invert anything round that is deeper and a bit bigger diameter than the pie. (this just serves as a double safety against the pie sliding around.and it also shades the pie. )

    If you have a stationwagon, the best placement for the pie is behind the front seat, in the middle: it will experience less movement there and it will be more shaded.

    We used this technique for our wedding cakes but we didn't put anything over them except draped saran (saran not good for your pie because the meringue will come off w/ the saran.)

    Best of luck w/ your new venture!

    5 Replies
    1. re: opinionatedchef
      b
      basil4me Sep 3, 2012 05:04 PM

      Thank you so much for your suggestions - I will definitely make the pie and feel more comfortable with the idea now:)

      1. re: opinionatedchef
        b
        basil4me Sep 10, 2012 11:47 AM

        Dear Opionionatedchef,

        I wanted to share my lemon meringue update with you because you were so nice and encouraged me to make it. I made the pie on Saturday and it was fabulous! Everyone said it was delicious and it looked very pretty too. Transporting it wasn't too bad either. I did what you suggested. The only thing I found was some liquid underneath the meringue. Is this normal or is there a way to avoid this? Thanks again for your help!

        1. re: basil4me
          opinionatedchef Sep 10, 2012 12:00 PM

          wow basil, conGRATS!! that's terrific!! you should be wicked proud and go forth into more untried culinary territory a bit more confident :-}

          i have often seen that (weeping meringue it's called)and MAYbe i've read that it has to do with going from refrigerated to room temp, but you might want to google 'weeping meringue', or i bet other CHs will have comments.

          Again- big congratulations. and i'm so glad my transport suggestions worked for you. thx so much for the report; makes my day!

          1. re: basil4me
            m
            Maggiethecat Sep 10, 2012 12:30 PM

            Another reason for a "weeping meringue" (according to my mom who has made many a lemon/coconut meringue pies) is not "sealing" the meringue properly. You need to make sure the whipped eggwhites go out to the pie shell and completely cover the lemon filling, with no gaps or holes along the edges of the crust.

            Congrats on your success!

            1. re: Maggiethecat
              sunshine842 Sep 10, 2012 12:36 PM

              Unfortunately, though -- if it's a humid day, the meringue might weep anyway, leaving you with sticky "tears" sitting on top of the meringue.

              Harmless, if a bit annoying.

        2. k
          KSlink Sep 2, 2012 09:07 PM

          If you have never made a lemon meringue pie before, I just have to ask this, and please don't take it the wrong way--why are you more concerned with the transportation of it than the actual production of it?

          4 Replies
          1. re: KSlink
            t
            tacosandbeer Sep 2, 2012 11:59 PM

            Agree with this - meringue is so dependent on many factors, and if you're not already comfortable making one, a dinner party isn't the time to start.

            1. re: tacosandbeer
              q
              Querencia Sep 3, 2012 09:45 AM

              I have been thinking the same thing so since others have brought it up...I can't imagine why even an experienced baker would gamble with a) a product that isn't foolproof to make and b) a maiden voyage making it for a dinner party and c) the transport problem as well. There are desserts that taste a lot like lemon meringue pie that are easier and more reliable. One would be a lemon sponge pudding that you bake in a baking dish---as it bakes it separates into lemony pudding on the bottom and lemony cake that rises to the top. Easier to make, easier to take and made with fresh lemon juice and rind it is as lemony and delicious as the pie.

              1. re: Querencia
                r
                rasputina Sep 3, 2012 10:55 AM

                Heck I'd probably make lemon bars instead of the pie in these circumstances.

                1. re: rasputina
                  k
                  KSlink Sep 3, 2012 11:37 AM

                  Ditto on that--especially since the weather on that particular day may be hot and humid!

          2. m
            murphlaw152 Sep 2, 2012 08:54 PM

            I normally make the lemon pie a day in advance (or the night before) so it can firm up properly and then I add the meringue. It should hold up just fine, assuming it's made properly! If you're that worried...you could always make the pie ahead of time and do the meringue at the dinner party. But that seems like a hassle.

            Just put the pie in a cake box or a cake tupperware container and you should be fine. I've also had a passenger just hold the darn thing when I couldn't find a proper container.

            1. Musie Sep 2, 2012 07:24 PM

              My other half works as a fisherman. In the spring his boss's mother usually sends along a lemon meringue pie about once week, one that she has made the day before. It's stored in a cake taker. It survives the 20km drive to the wharf and then a whole day at sea, and it always withstands. So a cake taker should be fine!

              2 Replies
              1. re: Musie
                q
                Querencia Sep 3, 2012 09:40 AM

                Oh, what a lovely thought, fishermen at sea having lemon meringue pie to look forward to once a week. Surely that is their happiest moment.

                1. re: Querencia
                  sunshine842 Sep 3, 2012 11:52 AM

                  No, their happiest moment is returning to the dock safe and uninjured, to see family waiting on the dock.

                  :)

              2. r
                rasputina Sep 2, 2012 07:18 PM

                I just put pies in my cake taker. You know those tupperware cake storage containers. They sell pie stands so you can stack two pies in it. As for making it, you can make the day before I suppose. I don't know, we have never had one last till the next day at our house before being cut into.

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