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Lemon Meringue Pie on my Mind

Lemon Meringue Pie on my Mind
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  • Lemon Meringue Pie on my Mind

    Post #1 - February 14th, 2008, 6:30 am
    Post #1 - February 14th, 2008, 6:30 am Post #1 - February 14th, 2008, 6:30 am
    We're throwing a birthday party for Mrs. Fela's mother this weekend, and her favorite is Lemon Meringue Pie. I'd love to make one, but since I've never attempted one before, I don't want to risk it. Can anyone recommend a bakery or restaurant anywhere on the near-north, northside, or even northern suburbs with excellent lemon pie?
  • Post #2 - February 14th, 2008, 7:45 am
    Post #2 - February 14th, 2008, 7:45 am Post #2 - February 14th, 2008, 7:45 am
    I would suggest trying Bittersweet Pastry. Every product I have purchased from there has been excellent, although I have not tried the lemon meringue pie.

    Bittersweet Pastry Shop
    1114 W. Belmont Ave.
    Chicago, IL
    773.929.1100
  • Post #3 - February 14th, 2008, 7:46 am
    Post #3 - February 14th, 2008, 7:46 am Post #3 - February 14th, 2008, 7:46 am
    Try Sweet Connections bakery at Northwest Highway & Bryn Mawr. Everything they make is good.

    Sweet Connections
    5569 N Northwest Hwy
    Chicago, IL 60630
    (773) 467-1042
    I can't believe I ate the whole thing!
  • Post #4 - May 25th, 2024, 7:02 am
    Post #4 - May 25th, 2024, 7:02 am Post #4 - May 25th, 2024, 7:02 am
    Hi,

    I promised to make a lemon meringue pie.

    Can you point me to recipe you found especially good?

    Thank you!

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #5 - May 25th, 2024, 8:42 am
    Post #5 - May 25th, 2024, 8:42 am Post #5 - May 25th, 2024, 8:42 am
    That's a project where I would turn to my collection of church/school cookbooks and look for a consensus, plus old Betty Crocker and Farm Journal tomes. Unfortunately I'm not home. Traditional seems best on this one.
  • Post #6 - May 27th, 2024, 5:23 pm
    Post #6 - May 27th, 2024, 5:23 pm Post #6 - May 27th, 2024, 5:23 pm
    Hi,

    I was away when I made this inquiry. When I got home, I had clipped a lemon icebox pie from America's Test Kitchen.

    I did not follow all the directions faithfully. I made a graham cracker crust, but did not prebake it as outlined. I have made plenty of cheesecakes without prebaking the crust.

    Substitution must be my middle name, because I did not have exactly everything at home. I had three large lemons, then used bottled lime juice to complete the quantity needed. I thought I had two cans of Eagle sweetened condensed milk. Alas I had one, so I used dulce de leche for the second. Mixed in three egg yolks stirring until smooth, then poured it into the unbaked graham cracker crust and into the oven.

    While this pie was supposed to have a cheerful yellow hue, it looked like it had a sun tan. Mixed three tablespoons of Eagle sweetened condensed milk into a cup of heavy whipping cream, then hand whipped it.

    It was pretty good, though the recipient wanted meringue instead. Soon enough this wish will come true.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,

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