We attended a ninetieth birthday party on Saturday for our neighbor. Attendance was lower than expected, so the son sent us home with the rest of a lemon meringue pie. Later that night after my husband announced what an awful pie it was, I tried a small chunk and yes, it was awful. I have never been fond of their pies but this was really bad. Obviously, to my taste anyway, they are no longer using fresh lemon. There was a strong chemical, almost metallic taste, that was totally inedible for me. Have their pies gone downhill or might this be a "cause and effect" from the recent high lemon prices? If I ran a business, I would chose simply to not make that pie until lemons became buyable once again for my business, rather than put out a product like we tasted.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Marie Callendar's Lemon Meringue Pie......very sad
- Thread starter karennoca
- Start date
cynupstateny
Well-known member
I've had LMP in restaurants, made my own and eaten pies made by friends and relatives.
Sometimes there's a slight metallic taste, Not often...rarely. I've researched the cause and have found that some blame the bowl it was mixed in, some say bottled lemon juice, some say adding zest. In short...I couldn't find a reason.
Sometimes there's a slight metallic taste, Not often...rarely. I've researched the cause and have found that some blame the bowl it was mixed in, some say bottled lemon juice, some say adding zest. In short...I couldn't find a reason.
We have a lemon tree and I use fresh juice and zest for lemon bars and pie
I usually put zest in the crust of the pies and the bottom layer of the lemon bars. I have never tasted that awful chemical taste. I am guessing that Marie Callendar's uses stainless steel bowls to mix in....could they be using a cleaner in those bowls and not getting a good rinse?
I usually put zest in the crust of the pies and the bottom layer of the lemon bars. I have never tasted that awful chemical taste. I am guessing that Marie Callendar's uses stainless steel bowls to mix in....could they be using a cleaner in those bowls and not getting a good rinse?
CYN, I see you live in upstate New York. I just recently started watching a cooking show
called Farmhouse Rules and I think she said their farm is in upstate NY. I have never been that far east but was surprised to learn there is so much farming country in NY state. She is in the Hudson Valley area, (I just did a little research) so I found out there are chefs moving into that area because of the food to table movement that is picking up there. Very cool.
called Farmhouse Rules and I think she said their farm is in upstate NY. I have never been that far east but was surprised to learn there is so much farming country in NY state. She is in the Hudson Valley area, (I just did a little research) so I found out there are chefs moving into that area because of the food to table movement that is picking up there. Very cool.
We love it too.....has not been easy. It is a dwarf, and we had it in a pot
but it outgrew it, so we put it out back by the veggie garden and it did not do much. Our nursery lady put our yard on a scheduled feeding of proper nutrients for all the trees including the lemon tree. That tree took off. Three years ago it gave us 225 lemons, two years ago, 527 lemons, this year 200+. Since our winters can be freezing for a few days, we have to put lights in it and cover it. It is about ten feet tall so that makes it difficult. It really needs to be pampered, unlike it's pal, the orange tree which does just fine. Yes, we feel blessed to have it. We juice every single one, (except those we give away, or cook with) and zest them too....I don't want to loose on speck of their goodness.smileys/wink.gif
but it outgrew it, so we put it out back by the veggie garden and it did not do much. Our nursery lady put our yard on a scheduled feeding of proper nutrients for all the trees including the lemon tree. That tree took off. Three years ago it gave us 225 lemons, two years ago, 527 lemons, this year 200+. Since our winters can be freezing for a few days, we have to put lights in it and cover it. It is about ten feet tall so that makes it difficult. It really needs to be pampered, unlike it's pal, the orange tree which does just fine. Yes, we feel blessed to have it. We juice every single one, (except those we give away, or cook with) and zest them too....I don't want to loose on speck of their goodness.smileys/wink.gif
cynupstateny
Well-known member
Thanks for the "heads up" on the show, Karen. I'll look for it. Lots of really
good restaurants in the Hudson Valley. Unfortunately it's a couple of hours away. I pretty much live in an area of NY that has always been a culinary wasteland! A promising new place opened recently and we tried it on Friday. Buttermilk dipped soft shell cran and a fresh fig gratin that was excellent.
Hope the locals support it!
good restaurants in the Hudson Valley. Unfortunately it's a couple of hours away. I pretty much live in an area of NY that has always been a culinary wasteland! A promising new place opened recently and we tried it on Friday. Buttermilk dipped soft shell cran and a fresh fig gratin that was excellent.
Hope the locals support it!
mariadnoca
Moderator
I love my meyer lemon tree, so much so I gift them for housewarmings
to locals.
I don't think the taste is due to metal pans unless they aren't SS. I use SS mixing bowls almost exclusively and never ran across that issue. I'm just wondering if they changed their formula or something due to cost cutbacks. Most of their restaurants around here have closed, so something is going on with their brand.
Like Traca suggested, I'd let them know. I know I bought lemon extra for a dessert I was making often and used McCormicks brand, then I bought the one from Smart and Final because they had a big bottle and I'd been happy with their vanilla -- it was gawd awful. Like throw it out awful, so it might be something like that going on.
to locals.
I don't think the taste is due to metal pans unless they aren't SS. I use SS mixing bowls almost exclusively and never ran across that issue. I'm just wondering if they changed their formula or something due to cost cutbacks. Most of their restaurants around here have closed, so something is going on with their brand.
Like Traca suggested, I'd let them know. I know I bought lemon extra for a dessert I was making often and used McCormicks brand, then I bought the one from Smart and Final because they had a big bottle and I'd been happy with their vanilla -- it was gawd awful. Like throw it out awful, so it might be something like that going on.
mariadnoca
Moderator
I agree, and new homeowners are often of need of landscaping, so it covers both.
I don't think anyone could ever regret putting in a lemon tree. They are pretty, not messy, have wonderful smelling blossoms and then: lemons!
I don't think anyone could ever regret putting in a lemon tree. They are pretty, not messy, have wonderful smelling blossoms and then: lemons!