Lemon Meringue Pie Tips. Dont use a copper bowl if youre adding acid to stabilize your meringue. Add sugar gradually 1 tablespoon at a time beating on high until stiff and glossy.
It usually has about 3028 calories and is sold around the word at bakeries and diners. Add sugar gradually 1 tablespoon at a time beating on high until stiff and glossy. When serving the lemon meringue pie use a knife dipped in cold water to help prevent your meringue from breaking down at serving.
It will react with the copper and discolor the egg foam.
To make a sturdier meringue your recipe may direct you to add an acidic ingredient such as cream of tartar white vinegar or lemon juice. A lemon meringue pie is made using shortbread or shortcrust pastry delicious lemon curd fillings and a smooth fluffy meringue on top. Dont be nervous about the filling. By cooling the lemon filling of the pie before adding the meringue will help the meringue to stay stiff and set during baking and afterwards.