Quick Answer: How Do You Make Lemon Meringue Pie From Scratch?

How do you keep the crust from getting soggy in a lemon meringue pie?

Prebake the pie crust shell at least partially before adding the lemon filling.

The crust will be firmer, which will help keep the filling from seeping into the pie crust and making it soggy.

Bake the pie crust at about 425 degrees until it’s golden brown and dry-looking..

Is cream of tartar necessary in meringue?

Cream of tartar is often used to stabilize egg whites and helps provide the characteristic high peaks in recipes like meringue. If you’re out of cream of tartar in a case like this, lemon juice works as a great substitute.

How do you keep the bottom of a pie from getting soggy?

To prevent a wet filling from making the pastry base soggy, preheat a baking tray and cook the pie on that – the extra heat will set the pastry faster.

What does cornstarch do to meringue?

Cornstarch, while added during mixing, doesn’t show off its benefits until after the meringue is baked. A few teaspoons of cornstarch mixed with the sugar helps by soaking up any liquid left in your meringue, leaving it shiny, beautiful, and puddle-free.

Should meringues be chewy inside?

“Just be sure to bake them just until the middle is set and chewy – no more – to get that perfect, nougat-like texture.”

Why did my lemon meringue pie go watery?

Weeping is when water is pooled between pie filling and meringue topping. … In order to prevent this issue, make sure that the lemon filling is hot from the stove when you spread the meringue over the filling. The hot filling will cook the meringue from the bottom which will prevent watery pie.

Do you have to refrigerate lemon meringue pie?

Bacteria grow rapidly at temperatures between 40 °F and 140 °F; lemon meringue pie should be discarded if left out for more than 2 hours at room temperature. … Freshly baked lemon meringue pie will keep for about 2 to 3 days in the fridge; refrigerate covered loosely with aluminum foil or plastic wrap.

Can u Freeze lemon meringue pie?

The freezing and thawing process will cause the egg whites to become rubbery. Lemon meringue pie – similarly, meringue pies can’t be frozen because the meringue layer is made with whipped egg whites, which will become rubbery if frozen and thawed.

How do you fix chewy meringue?

You can store your meringues in an airtight container for four to five days at room temperature or up to a month in the freezer. If they seem sticky or chewy, Jackson and Gardner suggest baking them for 10 minutes at 200 degrees to restore crispness.

What happens if you don’t use cream of tartar?

Most commonly used in recipes for its stabilizing qualities, cream of tartar helps strengthen the tiny bubbles of air created while whipping meringues and frostings. Without it, those fluffy egg whites can easily deflate.

Should I bake the bottom pie crust first?

Whether you use ready-made pie crust or your own pie crust recipe, bake your bottom crust prior to filling your pie pan to avoid a soggy bottom. Pie shells under creamy custards also may remain soggy after baking. To avoid an unappetizing pie, pre-bake apple pie crust before you fill it.

Do you eat lemon meringue pie hot or cold?

This beautiful dessert can be enjoyed either warm or cold, although if you’re serving it warm, let it cool slightly first so as not to burn your guests’ mouths!

Can you leave meringue out overnight?

In fact, you can leave it at room temperature, and it would still remain fresh or safe for consumption as long as you store it properly. When stored at room temperature, meringues can stay fresh for about 2 weeks. Thus there is no need to refrigerate meringues at all.

Can you make a meringue by hand?

Recommended equipment: The easiest way to make meringue is with a stand mixer (hands-free!), but I routinely make it with my trusty hand mixer. You can also make it by hand, just use a large wire whisk and some elbow grease! It will take a little longer, but it can be done!

Why do you put vinegar in meringue?

An acid, such as a vinegar, can be added to a meringue mixture to help create a more stable foam when the meringue is mixed. In scientific terms the acid helps to denature, or break down, the coils of amino acids in the egg white’s proteins so that they become long strands instead.

What does cream of tartar do to meringue?

Cream of tartar, a byproduct of wine and grape juice processing, is an acidic salt that acts as a stabilizer in recipes that require whipped egg whites, such as meringue, angel food cake, and soufflé. … The longer the egg whites are whipped, the more tightly the albumen proteins cluster together.

How do you store lemon meringue pie overnight?

To store a meringue-topped pie overnight, insert wooden toothpicks into meringue halfway between the center and edge of the pie; loosely drape clear plastic wrap over the toothpicks. Refrigerate for up to 2 days. Refrigerate whipped cream-topped pies for up to 4 hours.

What is the trick to making meringue?

Tips on How to Make Meringue SuccessfullyWhen making meringues, always cook egg whites to avoid salmonella poisoning.Don’t use packaged egg whites to make meringue. … Use fresh egg whites. … Use eggs at room temperature. … Never let any yolk get into the whites.Don’t overbeat egg whites.More items…

How do you keep meringue from sliding off a pie?

More Tips to Stop Meringue from WeepingMake meringue pie on dry, low-humidity days.Don’t overbake your meringue! … Undissolved sugar in the egg whites can also cause weeping. … Always prepare the meringue before preparing the pie filling so it’s ready to spread while the filling is still hot.More items…•

How do you keep meringue from deflating?

Some meringue recipes call for a pinch of cream of tartar. This small amount will mimic the chemical reaction that occurs when egg whites are whisked in a copper bowl. While not necessary, it makes the meringue stronger and less likely to deflate.

How do you make a lemon meringue pie from scratch?

IngredientsHomemade Pie Crust*5 large egg yolks (use the whites in the meringue below)1 and 1/3 cups (320ml) water.1 cup (200g) granulated sugar.1/3 cup (38g) cornstarch.1/4 teaspoon salt.1/2 cup (120ml) fresh lemon juice.1 Tablespoon lemon zest.More items…•