Free Recipe Lemon Meringue Pie (Gayle s Bakery) Pt 2
Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Lemon Meringue Pie (Gayle s Bakery) Pt 2 Recipe
See part 1
Lemon Meringue Pie (Gayle s Bakery) Pt 2 Preparation
whipping solves these problems and makes a silky smooth meringue that slices beautiflilly. (Not even one drop of moisture beaded up on the meringue when we tested the recipe during a major rainstorm.) This pie is best the day it is made. It may be stored uncovered at room temperature overnight, but some liquid will form under the crust the next day. Caution: This recipe must be made in a 10-inch pie plate. It makes too much filling to work in a 9-inch pie plate. Source: This is book based on bakery goods made at Gayle”s Bakery — opened in 1978 — in Capitola California (seaside town 90 miles south of San Francisco). The book is called The Village Baker”s Wife, by Gayle and Joe Ortiz with Louisa Beers (1979, Ten Speed Press, ISBN 0-89815-869-9). The authors write: This book is an entire pastry shop between two covers. Prior to this, Joe wrote a book: The Village Baker. Typos by Brenda Adams <adamsfmle@sprintmail.com>; Posted mc&lu 10/12/97 Recipe by: Gayle & Joe Ortiz, The Village Baker”s Wife Posted to MC-Recipe Digest V1 #842 by Badams <adamsfmle@sprintmail.com> on Oct 12, 1997
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