A pie is made from a dough casing with flavored delicious filling that is baked in the oven. Pies come in different sizes as they can be quite small to be quite large that can serve several people. You can add different ingredients for your pie fillings as vegetable curry or sweets can be added. For a spicy pie you can also use some vegetable curry. In pie fillings, the ingredient used to sweeten it is granulated sugar. Groceries always sell granulated sugar and it is one reason why it’s used often in pies. Some pies has filling that makes use of the aphrodisiac foods. Lemon meringue pie is the kind of pie you’d want to serve as dessert for your guests. In lemon meringue pie, you would only need a pie casing at the bottom and none at the top.
The meringue must be baked together with the lemon curd. It was in the 1800’s when the lemon meringue pie was first produced. You would usually find lemon meringue pies are colored just like lemons. I absolutely love the lemon meringue pie and thinking about it makes my mouth water. Nothing can really compare with lemon meringue pie because of its light & refreshing taste. For the list of great desserts served in the United States, the lemon meringue pie is one of the top choices. Great Britain also adores the traditional and famous lemon meringue pie. The home-baked lemon meringue pie is one of the top favorites and you can bake it whenever you want. Baking your own lemon meringue pie is better than purchasing the frozen ones because of its flavor that’s really fresh. The home-baked lemon meringue pie would be more special with some whipped cream. In baking your own lemon meringue pie, you must follow the recipe on how to make the custard, the shell and the meringue. Make sure you have fresh lemons on hand and know how to make pie crusts to make your lemon meringue pie. One great ingredient for lemon meringue pies, in my opinion, is the pasteurized eggs. I really love lemon meringue pie because it is so good and easy to bake I can do it from scratch.
Lemon meringue pie is a type of baked pie, usually served for dessert, made with a crust usually made of shortcrust or shortbread pastry, lemon curd filling and a fluffy meringue topping.
Lemon meringue pie is typically prepared with a bottom pie crust, but with no upper crust: i.e. the meringue is directly on top of the lemon filling. The meringue can be beaten into either soft or stiff peaks, and is baked at the same time as the lemon curd. The temperature the pie is baked at and the method sugar is added determines the texture and durability of the meringue. When the foamy mass is glossy and holds distinct peaks, the bubbles beaten into the egg white proteins are still flexible enough to swell when heated, and air expands in them as the meringue bakes. Lemon flavored custards, puddings and pies have been enjoyed since Medieval times, but meringue was perfected in the 17th century. Lemon meringue pie, as we know it today, is a 19th century product. The earliest recorded recipe was attributed to Alexander Frehse, a swiss baker from the canton of Romandie. Lemon meringue pie is usually yellow, like lemons.
Lemon Meringue Pie Recipe
Crust:
1 9″ baked pie crust. (Brush the crust with lightly beaten egg white during the last five minuets of baking to seal it.)
Filling:
1 cup plus one tablespoon granulated sugar
2/3 cup cold water
1/2 cup corn starch
3/4 cup lemon juice
2 teaspoons finely grated lemon zest (almost two lemons)
4 large egg yolks
pinch kosher salt
1 1/4 cups boiling water
Meringue:
4 large fresh egg whites, room temperature
1 tablespoon of cornstarch
1/4 cup water
1/2 cup sugar
1/2 teaspoon cream of tartar*
Cake crumbs, cake donut crumbs or bread crumbs (optional)
“In a medium heavy bottom sauce pan, combine all the ingredients for the filling with the exception of the boiling water. Whisk until starch has dissolved and the mixture is thoroughly combined.
Whisk in the boiling water and then place the sauce pan over medium-high heat. Bring the mixture to a boil stirring gently with a silicone spatula or wooden spoon. Then reduce heat to medium-low and cook for up to one minute and no longer, continuing to stir gently. (I pull the mixture off the heat at 155°F, however if you do not have or wish to use a thermometer the “up to one minute” rule will keep you within the gelatinization temperature range for this starch.)
Immediately pour the filling into your prepared pie crust. If doing a hot filling meringue* immediately top with your pre-prepared meringue and bake according to the instructions below. If opting for a cold filling*, allow the filling to cool completely and then transfer to the refrigerator.”
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