Thank you for the recipe of Traditional Lemon Meringue Pie!
The meringue was perfectly squashy like a soufflé.
What does the lard give for the pastry eventually? What happens if the butter substitutes for the lard?
Is it better to cut by knifes the mixture of cold butter and lard with flour and cold water to keep it chilled until touching by hands shortly at the end to make a smooth pastry and still keeping it chilled though?
What for does the pastry have to be rest in the fridge? Is it better to keep it there for one hour?
All the oven have their inherent features, please, explain a way to define the right time to turn off the oven to avoid partial fall of the meringue? Is there a clue to catch the time to turn off the oven after the moment the meringue stops rising?
Please, measure specified 3 tablespoons of cornflour in grams. The lemon curd was runny.
It seems that the recipe can be a bit lighter if a berry soufflé substitutes for the lemon curd. I would be grateful to you if you could suggest a perfect recipe.
Dear, Lindsey, if you are kind to answer even one of those queries I would be happy.
All the Best wishes to you!