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I assume you agree asking about pie that is made from lemon flavored made from scratch pudding containing eggs in the filling and in the Meringue. Unless pasteurized eggs are used the meringue may contain bacteria harmful to humans. To have a beautiful mounded meringue with only the peaks turning light brown, the interior of the meringue is not cooked to the necessary 165 degrees F.
Although the lemon in the filling increases the acidity compared to other cream pies, Unless the pie is consumed within 4 hours of preparation, it should be refrigerated. If you left the egg whites out of the refrigerator to warm because they will then whip to a greater volume, All that time out of the refrigerator counts as part of the 4 hours.
The USDA says it is necessary to refrigerate cream pies such as your Lemon. When cooking only for your own family or a few guests, the more lenient standard of 4 hours at room temperature is used.
Refrigeration can greatly decrease the quality of your pie. The filling may become too stiff and rubbery. The Meringue will suffer from the humid environment causing syrupy droplets.
I love lemon meringue pie. I buy pasteurized eggs (available in the shell), prepare the crust ahead of time, and measure all the ingredients. Then I can successfully prepare the pie very close to serving time.
What else can I help you with?
Lemon Meringue pie what are the function of ingredients?
Lemon, Meringue, and pie The lemon part is basicaly lemon curd The meringue is whipped egg whites with sugar and the pie is made from flour butter and water with a bit of sugar Lemon, Meringue, and pie The lemon part is basicaly lemon curd The meringue is whipped egg whites with sugar and the pie is made from flour butter and water with a bit of sugar
Can you put the meringue on a lemon pie the next day or do you have to do it the same day you make it?
you can put meringue on a lemon and meringue pie the next day
When is caramalising used in a lemon meringue pie?
The only thing that gets caramelized in a lemon meringue pie would be the meringue. When the meringue is lightly browned, the browning is the sugar in the meringue caramelizing.
What classification of pie is a lemon meringue pie?
Dessert
Why is my lemon meringue pie watery?
Your lemon meringue pie may be watery because the filling was not cooked long enough or the meringue was not properly sealed to the edges of the pie crust, allowing moisture to seep in.
How do you fix a under cook lemon meringue pie?
to fix a under cook lemon meringue pie you have to put it in the oven for more time
What is the most popular lemon dessert?
Lemon meringue pie
In lemon meringue pie where does emulsification occur?
The lemon filling.
What do you get when you cross a stick of a dynamite with a lemon pie?
a dead lemon pie
Where did lemon meringue pie originate from?
Lemon Mousse originated from the french Mousse dessert dish, becoming a classic flavor of Mousse.
When egg whites are beaten seperatly what do they produce?
meringue, like a lemon meringue pie
What are the bad points about lemon meringue pie?
if not done right, the meringue slides off.
