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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
Why do you put eggs in a lemon meringue filling?
The egg yolks provide the only fat in the filling, which is necessary for texture. Also, the egg yolks help thicken and bind the filling in recipes not calling for cornstarch or another starch. Without them, the filling would taste like a lemon gel, not a smooth custard, which is what the filling is and a custard, by definition, requires eggs or egg yolks.
Will adding whole eggs to lemon meringue pan make a difference?
It may be more watery, and you want to keep the egg whites aside to make your meringue for the topping
This is quite likely to be something that you should speak to your own doctor about as it could very well vary from person to person.
How do you store lemon meringue pie cover with saran or foil refrigerate?
Saran Wrap is better than foil for meringues. It is much lighter and more flexible. It will keep your points from getting all smashed up. If you are concerned about preserving the look of your pie, insert toothpicks about halfway into the meringue so that the wrap sets on top of the picks instead of the pie.
Sticky clear liquid in lemon meringue pie making pastry soggy?
It sounds like the meringue is breaking down. This can be avoided by being careful before baking to spread the meringue topping all the way to the edge of the pie, so that the egg whites are touching the crust at all points.
