Help with cooking Alison Roman's Salted Lemon Cream Pie - Recipes & Cooking Advice - Eat Your Books

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CliftonSally
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#1 Posted : Saturday, September 2, 2023 6:11:47 AM(UTC)

Has anyone made this in the UK successfully - following her recipe exactly? I had a complete disaster with it and wonder if egg sizes are different in the US. The quantity of lemon juice feels far too high for the filling ever to set. Mine was still fully liquid after the suggested baking time and cooking it for longer just caused it to rise, colour and ultimately collapse (whilst remaining liquid).


I love Alison's food and really wanted this to work, so don't want to give up - but it was the first recipe I tried for Sweet Enough and now I'm nervous about cooking any of the others. Some tips/feedback would be great.

averythingcooks
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#2 Posted : Saturday, September 2, 2023 8:58:53 AM(UTC)

Interesting....I haven't made the pie with my "Canadian eggs" yet,  but I did do a little reading re: UK egg sizes.  I checked a post from Ask Nigella (https://www.nigella.com/ask/egg-sizes) where they give size ranges of UK eggs (in g) and US eggs (in oz) and without giving all the measurements provided, the final conclusion was that


 "a US extra large egg is actually the equivalent of a UK large egg".  So it would seem that egg size is not the issue.  


May I ask what is hopefully not a dumb / insulting question?  Did you mistakenly use whole eggs instead of just egg yolks??

CliftonSally
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#3 Posted : Saturday, September 2, 2023 9:23:28 AM(UTC)
Hello
Thanks for your help - that's really kind. It was definitely worth checking, but no, I definitely used yolks only. I am just about to go out and get some more ingredients to try it again (I don't like total failure, haha). I thought I might try reducing the lemon juice as it just felt too much. I am also going to take the tart out pretty much on time, even though it was extremely liquid just in case it firms up in the fridge. AR does say that the centre should only 'barely jiggle' and the entire tart was almost completely liquid last time, but let's see!
averythingcooks
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#5 Posted : Saturday, September 2, 2023 9:28:43 AM(UTC)

Good luck !! It does sound delicious :)

whitewoods
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#4 Posted : Saturday, September 2, 2023 10:48:59 AM(UTC)
CliftonSally;44733 wrote:
Hello
Thanks for your help - that's really kind. It was definitely worth checking, but no, I definitely used yolks only. I am just about to go out and get some more ingredients to try it again (I don't like total failure, haha). I thought I might try reducing the lemon juice as it just felt too much. I am also going to take the tart out pretty much on time, even though it was extremely liquid just in case it firms up in the fridge. AR does say that the centre should only 'barely jiggle' and the entire tart was almost completely liquid last time, but let's see!
Wow. You must have a lot of patience to try again so soon after. I've never actually re-attempted a recipe that was a total failure, although some day I may try homemade mayonnaise again, because I think I know what the problem was. I think it was because I used a blender and still didn't pour slowly enough. Using a food processor instead and this time pouring super slowly might work. I don't know if you should let the one failure of one of her recipes dissuade you from continuing to cook her other recipes though.
Rinshin
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#6 Posted : Saturday, September 2, 2023 7:53:05 PM(UTC)

I've made key lime pie from King Arthur's site in the past and it came out perfectly.  The ingredients are quite similar except they use 3 large egg yolks, 2/3 C key lime juice and 1 can of condensed milk 397g and zest of 2 limes. 


Here is their's  https://www.kingarthurba...ssic-key-lime-pie-recipe

CliftonSally
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#7 Posted : Sunday, September 3, 2023 10:23:19 AM(UTC)

Thanks for all the help everyone - and for that other recipe, which I saw a little late! It uses much less juice even taking into consideration the one fewer egg yolk...sounds lovely! Might try that next time.


The good news is that I had far greater success on the second attempt! I made a few changes - my eggs were too cold first time around, so I made sure they were room temperature second time; I whisked them for longer second time; I used less juice (about 270ml) and I cooked it for the time specified (35 mins) even though it still looked liquid at the end, rather than 'centre barely jiggling'.


I'm not sure it's perfect - but it tastes yum and I guess that's all that matters :-) 


Thanks again to the helpful community.

averythingcooks
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#8 Posted : Sunday, September 3, 2023 3:18:46 PM(UTC)

Great to hear the positive result!  Enjoy your pie :)

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