tag:blogger.com,1999:blog-1745214440611064310.post7459399650263821881..comments2024-02-23T08:03:37.397-08:00Comments on Blue Ribbon Kitchen: EASY AS PIE: Lemon Meringue Photo TutorialBlue Ribbon Kitchenhttp://www.blogger.com/profile/02872562248737665838noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-1745214440611064310.post-43701032633061783862017-03-08T07:57:20.701-08:002017-03-08T07:57:20.701-08:00Hi Linda!! I was just sifting through comments tod...Hi Linda!! I was just sifting through comments today and responding... and I wanted you to know I read and appreciated your sweet comment...but I accidentally deleted it... So sorry... I was moving along too quickly... here was your comment (I collected it from my notices): Thank you Karri, for your for your wonderful tutorials, pictures and quick responses to my questions. You are awesome and so is your web site. My pie was tall and beautiful and so delicious. The meringue was tall and tender and the pie was both beautiful and delicious. Eaten all in one sitting! -- Again, thank you Linda!! So happy your pie was a success!! :) KarriBlue Ribbon Kitchenhttps://www.blogger.com/profile/02872562248737665838noreply@blogger.comtag:blogger.com,1999:blog-1745214440611064310.post-33327971514365206712017-02-24T09:04:21.866-08:002017-02-24T09:04:21.866-08:00Hi Linda!! I put the meringue on just after I fil...Hi Linda!! I put the meringue on just after I fill the pie--so it's still very warm. After I top the pie with meringue, and lightly brown it in the oven, I let the whole pie cool down and then refrigerate it. Best of luck with your pie!! 🍋🍋🍋 Blue Ribbon Kitchenhttps://www.blogger.com/profile/02872562248737665838noreply@blogger.comtag:blogger.com,1999:blog-1745214440611064310.post-33166627991283180022017-02-24T07:26:32.220-08:002017-02-24T07:26:32.220-08:00Yet another question. Making this tomorrow, but cr...Yet another question. Making this tomorrow, but crust today. How long should the pie chill prior to adding the meringue? Or should the pie still be hot. I've always added meringue while the pie is still warm. Heard that helps prevent shrinkage more?Linda Chttps://www.blogger.com/profile/16642158490443237367noreply@blogger.comtag:blogger.com,1999:blog-1745214440611064310.post-37823595608827324532017-01-27T08:13:53.306-08:002017-01-27T08:13:53.306-08:00Hi Linda! I think it's best served about 6-8 ...Hi Linda! I think it's best served about 6-8 hours after its made... So it has time to chill. After 8 hours it can get watery, although this recipe holds up pretty well... So much to do with humidity and weather conditions too... In my experience... If I was serving company or competing (it won first place last summer) I time it so that it's well chilled but I don't let it sit too long... Hope that helps a little!!Blue Ribbon Kitchenhttps://www.blogger.com/profile/02872562248737665838noreply@blogger.comtag:blogger.com,1999:blog-1745214440611064310.post-52690362270385710672017-01-26T18:34:19.183-08:002017-01-26T18:34:19.183-08:00Can this be made a day ahead or is it best served ...Can this be made a day ahead or is it best served the day it's made?Linda Chttps://www.blogger.com/profile/16642158490443237367noreply@blogger.comtag:blogger.com,1999:blog-1745214440611064310.post-26778224710068594122016-01-23T15:22:00.147-08:002016-01-23T15:22:00.147-08:00Thanks Paul!!Thanks Paul!!Blue Ribbon Kitchenhttps://www.blogger.com/profile/02872562248737665838noreply@blogger.comtag:blogger.com,1999:blog-1745214440611064310.post-74315051316036775132015-09-04T04:18:01.755-07:002015-09-04T04:18:01.755-07:00Wonderful :) One of my favs which I make often :)Wonderful :) One of my favs which I make often :)Anonymoushttps://www.blogger.com/profile/12222977012476551677noreply@blogger.com