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Lemon Meringue Pie
Lemon meringue pie is a type of of pie usually with a thin crust, a custard style lemon filling, and a top layer of meringue.
57 Questions
How is coagulation used in the lemon meringue pie?
Coagulation in lemon meringue pie primarily occurs during the preparation of the lemon filling, where the heat causes egg yolks to thicken the mixture as they denature and form a gel-like consistency. This process gives the filling its smooth and creamy texture, allowing it to set properly when cooled. Additionally, coagulation plays a role in the meringue topping, where the whipped egg whites stabilize and hold their shape upon baking, providing a light, airy finish to the pie.
Can you use plain flour instead of cornflour in lemon meringue filling?
Yes, you can use plain flour instead of cornflour in lemon meringue filling, but the texture may differ slightly. Cornflour helps achieve a smoother, more delicate filling, while plain flour may result in a thicker and slightly less silky consistency. If using plain flour, be sure to cook it thoroughly to eliminate any raw taste. Adjust the quantity as needed, as plain flour may require slightly more than cornflour.
How long to cook a digestive biscuit base for lemon meringue pie?
To prepare a digestive biscuit base for a lemon meringue pie, crush the biscuits and mix them with melted butter. Press the mixture into the bottom of a pie dish, then bake it in a preheated oven at 180°C (350°F) for about 10-12 minutes until it is set and slightly golden. Allow it to cool before adding the lemon filling.
The meringue beat state refers to the specific stage in the process of whipping egg whites and sugar to create meringue. At this stage, the mixture has reached a glossy and stable consistency, forming stiff peaks that hold their shape when the beaters are lifted. This is ideal for recipes requiring meringue, such as pavlova or macarons, as it provides the necessary structure and volume. Properly achieving this state is crucial for the success of the final dish.
What are the Sensory charateristics of lemon meringue pie?
Lemon meringue pie is characterized by its vibrant, tangy lemon filling, which offers a bright citrus flavor that is both refreshing and slightly sweet. The texture contrasts between the smooth, creamy filling and the light, airy meringue topping, which is often toasted to a golden brown for added flavor. The pie's crust adds a flaky, buttery crunch, enhancing the overall sensory experience. Together, these elements create a delightful balance of flavors and textures that is both indulgent and refreshing.
What does meringue smell like?
Well, honey, meringue smells like a sugary cloud of whipped egg whites and sugar. It's light, fluffy, and sweet, just like a dessert should be. If you're not drooling just thinking about it, then you're missing out, darling.
What happens if you put egg whites in lemon pie filling?
nothing happens many ppl leave the egg yolk out in many recipes it just fluffs more and its creamier.
What happens when you eat moldy pie?
Chances are that nothing will happen right now... That happened to one of my friends. She said that her Halloween hershey's bar tasted funny. You will porobably throw up. Or get a little sick. Take some Tylenol and you'll be fine.
How long can lemon meringue pie sit out?
I just ate a slice of a 1 month old meringue pie. I think it was OK. Now I am afraid it was bad. I will answer this by saying: LESS THAN A MONTH.
How long do you cook a lemon meringue pie?
Bake at 350 degrees for about 15 min. or until the meringue is nice and brown and dry to the touch.
Why does water form in a lemon meringue pie?
If you are using a store bought pie crust, you need to make sure that it is fully thawed before using it, or that you baked it per the directions on the box. Once your pie is baked, then cooled, then filling and meringue is added, then baked again, your pie needs to cool to room temperature, then placed in the fridge for several hours to firm up
Can you eat a lemon meringue pie that has been in the refrigerator for four days?
Sugar is a preservative. The acid in the lemon is a preservative. Both of those should prevent the growth of bacteria.
It is not like potato salad. Potato salad contains mayonnaise. Nothing in the either the potatoes nor the mayonnaise has anything to prevent bacterial growth after the potatoes have been cooked and the mayonnaise removed from the refrigerator. People go to church picnics. The salad sits in the hot car while they are in church. It sits on the table while everything is prepared. Meanwhile botulism bacteria grows and puts out poison. People eat the delicious potato salad. Some get sick. Others die.
It is best not to leave stuff out all night. If you are going to leave stuff out all night it is best to leave stuff out when it is cold and to leave out high acid foods with lots of sugar.
What is lemon meringue pie packaged in?
Normally the canned filling has directions on the label for it's cooking instructions as this can vary by manufacturer.
Where did lemon meringue pie originate from?
Lemon Mousse originated from the french Mousse dessert dish, becoming a classic flavor of Mousse.
How much does the lemon meringue pie cost in bakery story?
I wouldn't pay anything for one because the ones I make are just fine. But a customer who wanted to buy one would pay $8 to $15 for it, depending on three things: how good it was, how large it was and the town your bakery is in.
Why is your lemon meringue pie crust always soggy?
you poke holes from the bottom and get a pie breather
Why are corn flour and plain used in lemon meringue pie?
One is for the pastry the other for the filling.
Plain flour makes pastry corn flour thickens filling
and can be added to the meringue to stabalise it
but that is not essential
Is it safe to use canned lemon pie filling past the expiration date?
No. It depends how long after date. In general lemon curd is not boiled in manufacture and therefore does not keep as long as jam or preserves. It is best not to eat it if it is out of date. Once opened it must be kept refrigerated and used quickly.
Make new curd freshly, it is easy to make, see link below.
Do lemon meringue pie need to be refrigerated?
No. Meringe does not have to be refrigerated. If it is, it gets hard and chewy. I suggest you leave it out in a room teperature area for a few days. After 2 or so days, you can put it in the refrigerator so it doesn't go bad. I hope this helped!
What is the best way to store lemon meringue pie?
You should refrigerate it until you are ready to eat it, right after you make it.
How do you make lemon meringue pie?
- 1 (9 inch) pie crust, baked
- 1 1/2 cups white sugar
- 1/2 teaspoon salt
- 1 1/2 cups water
- 1/2 cup cornstarch
- 1/3 cup water
- 4 eggs, separated
- 1/2 cup lemon juice
- 2 teaspoons lemon zest
- 3 tablespoons butter
- 1/4 teaspoon salt
- 1/2 cup white sugar
- Preheat oven to 325 degrees F (165 degrees C).
- Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.
- In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.
- In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.
- Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.
How do you decorate lemon meringue pie?
Ingredients:
7 cups thinly sliced peeled tart apples
2 tablespoons lemon juice
2/3 cup sugar
2 tablespoons all-purpose flour
1/3 cup milk
2 egg yolks, beaten
1 teaspoon grated lemon peel
Pastry for single-crust pie (9 inches)
1 tablespoon butter
For the Meringue:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Directions:
In a large bowl, toss apples with lemon juice.
In a small bowl, whisk sugar, flour, milk, egg yolks and lemon peel until smooth.
Pour over apples and toss to coat.
Line a 9-in. pie plate with pastry; trim to 1/2 inch beyond edge of pie plate and flute edges.
Pour filling into crust; dot with butter.
Cover edges loosely with foil.
Bake at 400° for 20 minutes.
Remove foil and bake 25-30 minutes longer or until apples are tender. Reduce heat to 350°.
In a bowl, beat the egg whites and cream of tartar on medium speed until foamy.
Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved.
Spread evenly over hot filling, sealing edges to crust.
Bake for another 15 minutes or until golden brown.
Cool on a wire rack.
