I was just wondering if anyone had a recipe for Lemon Meringue. Actually more the meringue part of the recipe. I can use egg whites or Meringue Powder, it doesnt matter. I have alot of leftover lemon filling and DH wants me to make Lemon Meringue. I am headding to the store this afternoon and wanted to make one for later. Also would you use refrigerated or a frozen pie crust? Thanks in advance!!!
Sure you can use a frozen piecrust, just bake it first before adding lemon filling. Let the piecrust cool, add the filling, heap the meringue on top, being careful to touch the meringue to the edge of the piecrust otherwise it will shrink towards the centre.
Believe it or not, lemon meringue is also wonderful in a graham cracker crust, just delicious, so that is another option for you.
For a nine inch pie, I use three large egg, egg whites, you want to use eggs that are at least 3 or 4 days old if they are fresh from the chicken. You want them room temperature and you want your bowl and wire whisk beater to be grease free, also no traces of yolk in with them. Beat them until they look foamy on high, 8-10 on a Kitchen Aid. Gradually add 1/4 cup plus two tablespoons of white granulated sugar and beat until stiff peaks form. Stiff peaks means that when you take a spoon and dip it into your egg whites, you will be able to pull up a stiff peak or mountain of egg white that won't just fall over. However don't overbeat or the egg whites will get dry, they should look glossy.
In an oven pre-heated to 425F, bake 5 minutes or until lightly browned. Cool at room temperature for 3 hours and refrigerate after that. Always cool in a draft-free area of the kitchen to stop meringue from shrinking.
Thank you so much. I can't wait to use the recipe for your meringue. You are a lifesaver.
Thank you so much. I can't wait to use the recipe for your meringue. You are a lifesaver.
I am sure you will do fine with it.
You can actually use 2 egg whites and just 1/4 cup sugar but you get a much fluffy meringue that covers better with the increase in egg whites and sugar.
Hugs Squirrelly
SquirrellyCakes-lemon filling is ok to make lemon meringue pie. Seems that it should be thicker. My lemon meringue pies never come out right anyways-they sweat-so maybe i'll try this. Good question peachstate.
SquirrellyCakes-lemon filling is ok to make lemon meringue pie. Seems that it should be thicker. My lemon meringue pies never come out right anyways-they sweat-so maybe i'll try this. Good question peachstate.
It all depends on your filling kiddo. But basically yes, you can use different curd recipes, some are more of a pudding texture or you can even used Wilton's Lemon filling for a lemon meringue pie as the filling.
Haha, don't laugh kiddo, but one of my favourites is actually the Jello Lemon Pudding and Pie Filling, not a true lemon curd filling but I like the taste when you reduce the sugar by a wee bit. However this doesn't keep long before making your crust fairly soggy, unfortunately. And it must be kept refrigerated unlike many of the lemon curds. So it isn't a good choice as a cake filling. I find children like it though, mainly because there is no lemon rind in it and it isn't quite so tart as lemon curd can be.
Check out Martha Stewart's recipe section, for some really nice lemon curd recipes. She has a lemon tart recipe too.
We have Tenderflake frozen piecrusts and tart shells in Canada. Tenderflake is lard and makes a really wonderful piecrust. I find that even buying the pre-made they are nice, as opposed to making your own. I keep a box of tart shells in the freezer because I also find I often end up with some extra filling left from making a cake. These are great because a couple of tablespoons in a pre-baked shell and a bit of meringue cooked on top, or a dollop of whipping cream and you have a nice use for the leftovers.
Another good use for meringues is as a topping for a coffee type cake. Once your coffee cake is cool, put a layer of meringue on it and bake in the oven, what a nice topping!
Hugs Squirrelly
Quote by @%username% on %date%
%body%