It depends on which town you're talking about.

nothing happens many ppl leave the egg yolk out in many recipes it just fluffs more and its creamier.

Chances are that nothing will happen right now... That happened to one of my friends. She said that her Halloween hershey's bar tasted funny. You will porobably throw up. Or get a little sick. Take some Tylenol and you'll be fine.

I just ate a slice of a 1 month old meringue pie. I think it was OK. Now I am afraid it was bad. I will answer this by saying: LESS THAN A MONTH.

Bake at 350 degrees for about 15 min. or until the meringue is nice and brown and dry to the touch.

If you are using a store bought pie crust, you need to make sure that it is fully thawed before using it, or that you baked it per the directions on the box. Once your pie is baked, then cooled, then filling and meringue is added, then baked again, your pie needs to cool to room temperature, then placed in the fridge for several hours to firm up

Sugar is a preservative. The acid in the lemon is a preservative. Both of those should prevent the growth of bacteria.

It is not like potato salad. Potato salad contains mayonnaise. Nothing in the either the potatoes nor the mayonnaise has anything to prevent bacterial growth after the potatoes have been cooked and the mayonnaise removed from the refrigerator. People go to church picnics. The salad sits in the hot car while they are in church. It sits on the table while everything is prepared. Meanwhile botulism bacteria grows and puts out poison. People eat the delicious potato salad. Some get sick. Others die.

It is best not to leave stuff out all night. If you are going to leave stuff out all night it is best to leave stuff out when it is cold and to leave out high acid foods with lots of sugar.

Normally the canned filling has directions on the label for it's cooking instructions as this can vary by manufacturer.

Lemon Mousse originated from the french Mousse dessert dish, becoming a classic flavor of Mousse.

Like heaven in a pan

I wouldn't pay anything for one because the ones I make are just fine. But a customer who wanted to buy one would pay $8 to $15 for it, depending on three things: how good it was, how large it was and the town your bakery is in.

you poke holes from the bottom and get a pie breather

One is for the pastry the other for the filling.

Plain flour makes pastry corn flour thickens filling

and can be added to the meringue to stabalise it

but that is not essential

No. Meringe does not have to be refrigerated. If it is, it gets hard and chewy. I suggest you leave it out in a room teperature area for a few days. After 2 or so days, you can put it in the refrigerator so it doesn't go bad. I hope this helped!

No. It depends how long after date. In general lemon curd is not boiled in manufacture and therefore does not keep as long as jam or preserves. It is best not to eat it if it is out of date. Once opened it must be kept refrigerated and used quickly.

Make new curd freshly, it is easy to make, see link below.

You should refrigerate it until you are ready to eat it, right after you make it.

Ingredients:

7 cups thinly sliced peeled tart apples

2 tablespoons lemon juice

2/3 cup sugar

2 tablespoons all-purpose flour

1/3 cup milk

2 egg yolks, beaten

1 teaspoon grated lemon peel

Pastry for single-crust pie (9 inches)

1 tablespoon butter

For the Meringue:

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

Directions:

In a large bowl, toss apples with lemon juice.

In a small bowl, whisk sugar, flour, milk, egg yolks and lemon peel until smooth.

Pour over apples and toss to coat.

Line a 9-in. pie plate with pastry; trim to 1/2 inch beyond edge of pie plate and flute edges.

Pour filling into crust; dot with butter.

Cover edges loosely with foil.

Bake at 400° for 20 minutes.

Remove foil and bake 25-30 minutes longer or until apples are tender. Reduce heat to 350°.

In a bowl, beat the egg whites and cream of tartar on medium speed until foamy.

Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved.

Spread evenly over hot filling, sealing edges to crust.

Bake for another 15 minutes or until golden brown.

Cool on a wire rack.

a dead lemon pie

It depends on the size of the lemons and how juicy they are or aren't. Some lemons have really thick rinds and the ones with thick rinds don't give much juice.

Id say with usual summer lemons about 5 or 6 med lemons to make one cup but its never exact how many it will take.

I assume you agree asking about pie that is made from lemon flavored made from scratch pudding containing eggs in the filling and in the Meringue. Unless pasteurized eggs are used the meringue may contain bacteria harmful to humans. To have a beautiful mounded meringue with only the peaks turning light brown, the interior of the meringue is not cooked to the necessary 165 degrees F.

Although the lemon in the filling increases the acidity compared to other cream pies, Unless the pie is consumed within 4 hours of preparation, it should be refrigerated. If you left the egg whites out of the refrigerator to warm because they will then whip to a greater volume, All that time out of the refrigerator counts as part of the 4 hours.

The USDA says it is necessary to refrigerate cream pies such as your Lemon. When cooking only for your own family or a few guests, the more lenient standard of 4 hours at room temperature is used.

Refrigeration can greatly decrease the quality of your pie. The filling may become too stiff and rubbery. The Meringue will suffer from the humid environment causing syrupy droplets.

I love lemon meringue pie. I buy pasteurized eggs (available in the shell), prepare the crust ahead of time, and measure all the ingredients. Then I can successfully prepare the pie very close to serving time.

Ordinary white wheat flour would work, but a little more would be required by volume and this will result in a change in texture, possibly giving a floury feel.

A similar quantity of ground arrowroot is another alternative.

No. Meringue, which is made of whipped egg whites and sugar, does not freeze well. You could always freeze your pie prior to putting the meringue on it, and then make your meringue after you thaw the pie.

The gelatinisation of the lemon meringue pie filling is dependent on two main ingredients: The sugar, and the corn starch. Adding heat to both these elements, along with liquid (in the case of lemon meringue pie, water and lemon juice) creates a rapidly thickening substance. A word of warning: the heated coagulated filling is extremely hot and sticks to everything...be careful to not get this on you skin, as it will leave a nice burn. Additional info: Gelatinization actually does not require the presence of sugar. Any starch and water mixture will cause gelatinization when heated to the proper temperature. Sugar and acid will affect the thickness of the gelatinized starch mixture and the rate at which is gelatinizes when heat is applied. In a lemon meringue pie there will also be some gelatinization occurring in the crust when moisture from the filling mixes with the flour in the crust.