How To Keep Lemon Meringue Pie From Getting Soggy
Archetype lemon meringue pie recipe with lots of tips and tricks for a perfect pie every fourth dimension! No more weeping and shrinking. This'southward the All-time!
I tin can never pass up a slice of lemon meringue pie!!! It'southward our family's favorite pie too. Light and airy meringue topping, silky smooth and creamy lemon curd filling and buttery flaky crust – who can resist?
This easy lemon meringue pie recipe is a keeper!
I shared this recipe dorsum in 2022, and today I'm updating this mail service with fresh new photos and more tips and tricks to help you make the best lemon meringue pie from scratch!
Why y'all'll love this recipe:
- Silky smooth lemon pie filling is firm enough to hold its shape when sliced, merely not thick and gelatinous (remember a jello-like consistency) at all.
- The filling is not cloyingly sweet filling, and is full of brilliant zesty lemon flavor.
- Cloud-like fluffy meringue topping is toasted till perfection. Tried and tested tips to avoid weeping and shrinking issues!
This mail is jam-packed with tips and tricks to avoid common mistakes and create truly beautiful classic lemon meringue pie!
how to make lemon meringue pie recipe
This pie is adequately easy to make. However, in that location are a few common problems that prevent you from having the best experience, and we'll address them here today.
But first, let me walk you through the unabridged procedure, and and so we'll talk virtually troubleshooting the common bug.
How to brand lemon meringue pie chaff:
Though yous can make this pie with graham cracker crust, I personally honey my lemon meringue pie with buttery flaky pie chaff.
- First, nosotros need to blind broil the pie chaff. This's super important step to forestall a soggy, undercooked pie crust.
Here's my detailed homemade all-butter pie chaff recipe. And you can fix the pie chaff and blind-broil it in advance.
How to brand lemon meringue pie filling:
Now, the lemon curd filling is the star of the evidence here. You want your filling just sweet enough to balance out the tartness, soft all the same firm enough to agree its shape when sliced, and silky shine!
And to attain that perfect consistency, we're using a combination of cornstarch and flour. The reason for flour is that in case, cornstarch weakens and doesn't piece of work, flour is at that place for a backup, if you will.
What is tempering egg yolks?
Egg yolk makes this filling luxuriously thick and creamy. In gild to avoid scrambling the yolks when adding it to the boiling sugar/lemon juice mixture, we demand to temper information technology first.
- While information technology may sound complicated, tempering simply means adding a minor amount of hot liquid into the yolks while continuously whisking it.
How to make meringue topping:
We'll make the meringue topping using French meringue method, which basically means whipping the egg whites until soft peaks and so adding sugar a little at a time and whip the meringue until stiff peaks. It's the easiest way to make a meringue!
4 Tips to brand perfect meringue:
- Make sure the mixing bowl and whisk are super make clean and costless of whatever oil/fat residue.
- Exist careful when separating egg whites and yolks. You don't want even smallest drop of yolk in your egg whites. Egg yolk is fat and it'll compromise the meringue structure
- Room temperature egg whites whip faster and achieve better volume. Just let the egg whites sit on the counter for nigh 30 minutes.
- Be careful non to over-whip the meringue. Stop as soon equally it holds a acme when you lot lift the mixer.
Considering we're not using much carbohydrate in meringue, it's actually easy to over-whip the meringue.
Over-whipping the meringue volition cause 2 bug:
- It'll be hard to spread overly thick meringue.
- The meringue will start breaking, causing weeping.
Tips to prevent weeping meringue:
- Cornstarch – adding a picayune bit cornstarch in the meringue stabilizes the meringue preventing it from weeping even on a hot day.
- Cover the pie with meringue while the lemon filling is piping hot. That mode pipe hot filling cooks the meringue from the bottom, preventing the meringue from breaking down.
I learned these tips from "The New Best Recipes" book from America'south Test Kitchen.
HOW TO CUT LEMON MERINGUE PIE NEATLY:
Then, if you e'er attempted to slice a meringue topped pie before, yous know information technology's a tricky business. The meringue tends to stick to the knife, tearing the beautiful topping.
Well, guess what? I did some testing and institute the perfect way to cutting a perfect slice of meringue pie! No need to butter that pocketknife!
- Grab a serrated knife.
- Gently score a line where yous want to cut with a small dorsum and forth motion.
- Then cut all the manner downward, wiping the knife with a moist towel between each piece for even more perfect slice.
Lemon Meringue Pie Troubleshooting
There're a few common problems when information technology comes to lemon meringue pie. Allow's discuss each problem and how to forestall them.
Issue #one: Runny filling
- Cornstarch is the main thickening agent in the filling. Information technology activates at boiling temperature, but looses its thickening ability when it's boiled for too long, or at too high temperature. Therefore, we are adding flour forth with cornstarch every bit a fill-in. Be sure not to overcook the mixture though.
Issue #2: Weeping
- Weeping is when water is pooled between pie filling and meringue topping. The most frustrating issue of all. In lodge to forestall this issue, make sure that the lemon filling is hot from the stove when y'all spread the meringue over the filling. The hot filling will cook the meringue from the lesser which will forbid watery pie. This is why I recommend to prepare the meringue earlier you start with the filling.
Issue #3: Shrinking
- Shrinking is when meringue topping shrinks at the edges exposing the filling. To forbid this upshot, do spread the meringue over the crust making certain that the edges are sealed all around.
Issue #four: Beading
- Beading is when pocket-size droplets of water appear on the surface of the pie. In my mind, this is not actually an result. It happens due to moisture. To minimize this, we are calculation cornstarch in the meringue, because cornstarch also absorbs excess water. Also, avoid over-baking the pie and don't put a warm pie into the refrigerator.
Equipped with all these tips and tricks, I'm confident y'all will get a perfect pie every time.
How to store lemon meringue pie:
Do yous accept to refrigerate lemon meringue pie?
Yeah. Leftover lemon meringue pie should be refrigerated, covered.
How exercise you shop lemon meringue pie overnight?
Store lemon meringue pie in the refrigerator, covered. That existence said, lemon meringue pie is best when served the same day, because meringue topping doesn't agree its prime number shape for as well long.
Tin y'all brand meringue ahead of time?
No, meringue is all-time when made right before it's used.
Tin can you lot freeze lemon meringue pie?
No, unfortunately, I don't recommend freezing a lemon meringue pie, because information technology'll alter the texture of the filling and meringue. Meringue will turn gummy and chewy.
Although lemon meringue pie is always associated with spring/summer for me, I've occasionally served information technology for Thanksgiving too. (I'g telling ya, it's a family unit favorite!) And I hope you'll give this recipe a effort.
Enjoy!
Prep: 20 minutes
Cook: 25 minutes
Total : one hr 45 minutes
- 1 pie crust
FOR FILLING:
- 1 cup (240ml) water
- 1 loving cup (200g) carbohydrate
- ½ loving cup (120ml) fresh lemon juice
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon zest
- ¼ teaspoon table salt
- 2 tablespoons (30g) unsalted butter
- 4 egg yolks
FOR MERINGUE:
- four egg whites
- vi tablespoons sugar
- 1 tablespoon cornstarch
Note: I test all my recipes with both measurements for the most precise and accurate result!
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To set up the pie crust
, preheat oven to 375°F (190°C).
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Roll the pie crust into 10-inch circumvolve on floured surface.
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Transfer it to 9-inch pie pan, fold the edges and pierce holes with a fork.
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Now nosotros demand to blind-broil the chaff to preclude the crust to puff up. In order to do that, cover the chaff with a foil and pour raw rice or bean on top (or pie weights).
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Bake for xv minutes. So remove the foil with rice/beans and bake for another fifteen-20 minutes, or until golden dark-brown.
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To make the meringue, in a small-scale basin, whisk together sugar and cornstarch.
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In a large mixing basin with whisk zipper, beat out egg whites until foamy.
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And then slowly add carbohydrate mixture one tablespoon at a time and continue to beat on medium high speed until hard peaks form. Set aside.
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To make the lemon curd filling, in a medium saucepan, mix together water, lemon juice, sugar, cornstarch, flour, lemon zest and salt. Bring the mixture to a eddy over medium heat, stirring constantly.
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To temper egg yolks, add together almost one-half cup of lemon juice mixture into the egg yolks and stir vigorously. Return the egg mixture back to the saucepan. Keep cooking for 3-five minutes, continuously stirring.
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Throw in the butter.
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While butter is melting in the filling, briefly whisk the egg whites for a minute.
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To assemble the pie, transfer the hot filling into pre-baked pie crust and immediately spread the meringue over the filling making certain to seal the edges.
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Broil the pie for 8-10 minutes, or until meringue is aureate chocolate-brown.
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Cool completely on wire rack at room temperature, 1-2 hours, before serving.
Calories: 316 kcal (16%) Carbohydrates: 51 k (17%) Protein: 5 k (ten%) Fat: 11 g (17%) Saturated Fat: 4 thou (25%) Polyunsaturated Fat: i g Monounsaturated Fatty: four g Trans Fatty: i chiliad Cholesterol: 105 mg (35%) Sodium: 192 mg (eight%) Potassium: 75 mg (2%) Fiber: ane g (4%) Sugar: 35 one thousand (39%) Vitamin A: 219 IU (4%) Vitamin C: 7 mg (8%) Calcium: 21 mg (ii%) Iron: i mg (6%)
* Disclaimer: All nutrition data are estimates only. Read total disclosure here.
This post was originally shared on January three, 2022, and last updated on June 15th, 2022.
Source: https://www.sweetandsavorybyshinee.com/lemon-meringue-pie/
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