What is Lemon Meringue Pie? Served as a dessert, lemon meringue pie is a type of baked pie usually made with a bottom crust of shortbread pastry, lemon curd filling, and a fluffy meringue topping. Lemon flavored custards, puddings, and pies have been enjoyed since medieval times, but meringue was perfected in the 17th century. When true meringue made its appearance it still lacked its name and was often called “sugar puff.” Lemon Meringue as it is commonly known today evolved in America in the 19th century.
The lemon custard is usually prepared with egg yolks, lemon zest, lemon juice, and sugar. This gives it a texture similar to that of a sturdy pudding. The meringue, which includes well beaten egg whites and sugar, is cooked on top of the pie filling. As the meringue bakes, air bubbles trapped inside the protein of the egg whites will expand and swell. However, if the egg whites are beaten too much, or if a tiny amount of fat is allowed to contaminate the mixture, then the proteins will not be able to form the correct molecular structure when cooked, and the meringue may collapse when cooked. The meringue can be beaten into either soft or stiff peaks. The temperature the pie is baked at and the method by which sugar is added also determines the texture and durability of the meringue.
So when life gives you lemons try something different and delicious like “Lemon Meringue Pie!”
“Lemon Meringue Pie”
Prep time: 25 minutes
1 box Lemon-Jell-O pudding and pie filling
1/2 cup of granulated sugar
1/4 cup of water
2 egg yolks
1 tablespoon lemon zest (from about 2 lemons)
2 cups of water
1 baked 9 inch pie shell
Mix contents of package with sugar, 1/4 cup of water, lemon zest and egg yolks. Stir in additional 2 cups of water. Cook and stir constantly over medium heat until mixture comes to a full boil. Cool for 5 minutes, stirring twice. Pour into cooled, baked 9 inch pie shell.
4 egg whites
1/4 teaspoon Cream of Tartar
1/3 cup of sugar
Beat 4 egg whites until foamy. Gradually add 1/3 cup of sugar, and cream of tartar beating until stiff. Spread over filling sealing to the edge of pie crust. Be generous as the meringue will shrink when baked. Bake at 350° F 10-15 minutes or until meringue is lightly browned. Cool at room temperature 4 hours, then refrigerate. Serves: 8
***Warning: The pie filling is quite hot when pouring it into pie shell. Keep this pie refrigerated. In humid weather meringue may "weep" (small dots of liquid form on the surface). To lessen this possibility, apply meringue to lemon filling while it is still hot, cool pie to room temperature before refrigerating, and/or use confectioner's (powdered) sugar instead of granulated sugar when making the meringue.
“Lemon Meringue Pie Cocktail”
Don't let the light lemon flavor and the rich, creamy texture fool you. This cool, smooth drink is an adult only indulgence.
Prep/Total Time: 5 min.
1 lemon wedge
Coarse yellow and white sugar
1-1/2 to 2 cups ice cubes
3 ounces Limoncello
1 ounce half-&-half cream
1 tablespoon lemon sorbet
2 teaspoons lemon juice
Rub lemon wedge around the rim of a martini glass; dip rim in sugar. Set aside. Fill a shaker three-fourths full with ice. Add the Limoncello, cream, sorbet, and lemon juice to shaker; cover and shake for 10-15 seconds or until condensation forms on outside of shaker. Strain into prepared glass.
(From: Taste of Home Test Kitchen)
****Lemon Meringue Pie Mocktail: Substitute 1/3 cup lemonade for the Limoncello.
Till Next Time……….
Copyright © 2014 “Family Plus Food Equals Love” All Rights Reserved