new twist on recipe -- what do you think?

[Guest guest]

I'd like to get any of your opinions on this idea for a change in the

standard lemon meringue pie.

 

How about Ginger Lemon Meringe Pie?

I was thinking about making a grahma style crust with graham crackers

and ginger snaps. Then when adding a dab of marg/butter to the lemon

filling (as the last step), also adding some ginger powder. How much?

1/4 tsp? 1/8 tsp? Or should I add it in when the lemon mixture is

cooking?

 

I'm going to experiment this weekend. I'm looking for a taste in

which the ginger is a surprise, almost like an aftertaste. I don't

want it to overpower the lemon flavor. What do you think?

 

Denise

[Guest guest]

Hey, what a great idea. I'd definitely go with a little FRESHLY

grated ginger at the end. If it goes in during cooking it will

overpower that sucker, imo. I think it would be nice to get a lil

nibble of fresh ginger here and there to add something to it...sorta a

lil random surprise (of course that will take away the perfectly

smooth consistency). I don't make desserts very often so that would

be completely new to me (but I may have to borrow you're idea

somewhere on down the line . Do you garnish with the zest of a

lemon? Please let us know how you end up making it!

 

Cheers,

S.

 

 

, " Denise "

<pamperedveggie> wrote:

> I'd like to get any of your opinions on this idea for a change in the

> standard lemon meringue pie.

>

> How about Ginger Lemon Meringe Pie?

> I was thinking about making a grahma style crust with graham crackers

> and ginger snaps. Then when adding a dab of marg/butter to the lemon

> filling (as the last step), also adding some ginger powder. How much?

> 1/4 tsp? 1/8 tsp? Or should I add it in when the lemon mixture is

> cooking?

>

> I'm going to experiment this weekend. I'm looking for a taste in

> which the ginger is a surprise, almost like an aftertaste. I don't

> want it to overpower the lemon flavor. What do you think?

>

> Denise

[Guest guest]

Yum, that sounds wonderful. Personally, I think

you should try some freshly grated ginger.

It is way easier to taste and tell how strong it is in

a recipe when you are going for a subtle hint.

I'd start with 1/2 tsp. and then taste and add

more if you felt it wasn't enough. Go for it and let

us know how you make out.

 

~ PT ~

 

To dare the incarnation; to take the road in silence.

To know the ascension; to will the resurrection.

The song shimmers in the golden people.

~ Aidan Andrew Dun, 'Vale Royal'

~~~*~~~*~~~*~~~*~~~*~~~~>

, " Denise "

<pamperedveggie>

wrote:

> I'd like to get any of your opinions on this idea for a change in

the

> standard lemon meringue pie.

>

> How about Ginger Lemon Meringe Pie?

> I was thinking about making a grahma style crust with graham

crackers

> and ginger snaps. Then when adding a dab of marg/butter to the

lemon

> filling (as the last step), also adding some ginger powder. How

much?

> 1/4 tsp? 1/8 tsp? Or should I add it in when the lemon mixture is

> cooking?

>

> I'm going to experiment this weekend. I'm looking for a taste in

> which the ginger is a surprise, almost like an aftertaste. I don't

> want it to overpower the lemon flavor. What do you think?

>

> Denise

[Guest guest]

Oops, oh yeah, I forgot that she might want the lemon

custard base to be smooth. In that case the fresh ginger

might not be best, but still I think like you Shawn,

and think it would be a nice addition just the same.

I want a piece! ~ that's all I know for sure! *lol*

 

~ PT ~

 

Think not those faithful who praise all thy words and actions;

but those who kindly reprove thy faults.

~ Socrates, philosopher (469?-399 BCE)

~~~*~~~*~~~*~~~*~~~*~~~*~~~>

, " matrixenos "

<matrixenos@h...>

wrote:

I think it would be nice to get a lil

> nibble of fresh ginger here and there to add something to

it...sorta a

> lil random surprise (of course that will take away the perfectly

> smooth consistency).