Show
Those cookies are crisp and light and will melt in your mouth. They are easy to make, with only 3 ingredients, without cream of tartar.
Note: Please make sure bowl is super clean before whipping the egg whites. Rub the bowl with a little bit of vinegar or lemon juice and wipe dry. Do not use plastic bowl.
This is the BEST lemon meringue pie! The tart and creamy lemon custard filling is topped with mile-high billowy meringue. Make this when you want an impressive dessert.Lemon Meringue Pie: A Family FavoriteMy grandmother Mae was notorious for her sweet tooth. How she lived to 97 on a diet that included daily jelly donuts I have no idea. She loved to bake and one of her favorite things to make for us was lemon meringue pie. I still remember the magic of that whipped meringue topping that went into the oven like soft cloudy pillows and came out firm and golden brown. Elise BauerTaking that first bite? Cutting into the light billowy meringue, scooping up that buttery lemon filling? Sigh. Now as much as I loved my grandmother's lemon meringue pie, she left no record of the recipe that I have found. But this one? It's even better. I think it's the best lemon meringue pie recipe around. Video: Lemon Meringue PieLemon Meringue PieThree Elements for the Best Lemon Meringue PieThere are three elements that make up a perfect lemon meringue pie:
The Trick To Making Lemon Pie Filling for Lemon Meringue PieA lemon pie filling is the base for a lemon meringue pie. You make it with egg yolks, sugar, lemon juice, and zest, and fortify it with cornstarch so the filling holds its shape when you cut the pie. What happens when the lemon filling fails to set properly? A runny filling, no fun! According to Shirley Corriher (author of Cookwise, terrific book), the problem arises when the egg yolk meets cornstarch. Egg yolks have an enzyme in them that can thin out the starch, leaving you with a runny filling. With enough heat, the enzyme is deactivated, so the solution is to bring the filling to a boil for a long enough time to neutralize that enzyme. You might think that boiling egg yolks would make them curdle, but after they've been tempered and combined with the starch mixture, the starch prevents them from curdling. Elise BauerHow To Make Meringue for Lemon Meringue PieEgg whites demand attention to whip well, and extra help to hold their shape in a meringue. The best lemon meringue pie trick I learned (also from Shirley Corriher) is to add a gelled cornstarch and water mixture to the meringue. In addition to the acid from cream of tartar, and the use of sugar, the cornstarch helps the meringue hold its shape, and keep it from weeping or shrinking when baked in the pie. This is how you get a "mile-high" lemon meringue pie. Plenty of egg whites, and enough support to keep the whipped meringue sturdy enough to cut, yet tender to eat. More Recipes if You Love Lemon!
How To Store Lemon Meringue PieOnce your pie is done baking, allow it to cool completely on a wire rack at room temperature before serving. If the pie is even remotely warm when you cut into it, the lemon base may be runny. To help firm up the base, after the pie has cooled down, you can place the pie on top of a cooling pack covered with a tea towel. This pie is really at its best on the same day that it's made. If you do wind up with leftovers store them in the refrigerator, loosely covered with plastic wrap. The pie will technically stay fresh for 2 to 3 days, but meringue has a tendency to weep the longer that it's in the refrigerator, so try to eat it as soon as you can! Eggs are easier to separate when cold. You'll want to use the egg whites when they are closer to room temperature. So separate the eggs first, then let the egg whites sit for a while before making the meringue. Egg whites will refuse to whip up properly if they are in contact with any fat. So, make sure your mixer bowl and whisk are completely clean. Also make sure that there are not bits of yolk that have made their way into the egg whites when you separated them. You need to make the pie the day it's served, but if you want a jump start, make the crust the day before.
For the lemon filling:
For the meringue:
Show Full Nutrition Label Hide Full Nutrition Label ×
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. How do you stabilize meringue without cream of tartar?White vinegar
This substitute works best when you're stabilizing egg whites for recipes like soufflés and meringues. Simply use an equal amount of white vinegar in place of cream of tartar when you're whipping egg whites.
Is cream of tartar necessary for meringue?Q: Can you make meringue without adding cream of tartar? Yes, but the acid in the cream of tartar makes for a sturdier meringue that is less prone to weeping. If you'd rather use lemon juice as an acidic ingredient rather than cream of tartar, add about 1/2 teaspoon juice for every egg white in your recipe.
What is the secret to fluffy meringue?Don't forget the secret ingredient
For the strongest and most stable meringue, add 1/8 teaspoon of cream of tartar for every egg white before beating—it's an acid that stabilizes the egg white. If you don't have any on hand, use 1/2 teaspoon of lemon juice for every egg white.
What is the secret ingredient in making a meringue?Ingredients for meringue
Sugar – Can't have a meringue without the sweetness of sugar! Cream of tartar – Meringue's secret ingredient! It creates a strong, stable meringue. Salt + Vanilla – Flavor, flavor, flavor!
|