- 1 How do you know when meringue pie is done?
- 2 How long does it take meringue to brown in the oven?
- 3 Why does my lemon meringue pie get soggy?
- 4 How do you keep lemon meringue pie from getting soggy?
- 5 How do you get meringue to stick to pie?
- 6 What temp should meringues be cooked at?
- 7 How do you fix a burnt meringue?
- 8 Do you need cream of tartar for meringue?
- 9 How do I make my meringue chewy?
- 10 How do you keep meringue from deflating?
- 11 How do you store lemon meringue pie overnight?
- 12 Should I bake the bottom pie crust first?
- 13 How do you fix a weeping lemon meringue pie?
- 14 What does cornstarch do to meringue?
- 15 How do you transport lemon meringue pie?
How do you know when meringue pie is done?
Carefully seal meringue to edge of crust. Use back of spoon to make swirls and peaks in meringue. Bake 10 to 15 minutes or until meringue is light brown.
How long does it take meringue to brown in the oven?
Twenty minutes before you plan to serve dessert, position the oven shelf to the middle and preheat your oven to 350 degrees F. 2. Place the recipe in the oven and bake till meringue is nicely browned. This may take anywhere from 10 – 12 minutes, depending on your oven.
Why does my lemon meringue pie get soggy?
Meringue pies will ”weep” water because of the interaction between the filling and the whipped meringue. If one or the other is overcooked, water beads will form and weep. Egg whites can also weep if they are over-beaten or are from old eggs. Refrigeration (unfortunately) speeds up the process of weeping—oops!
How do you keep lemon meringue pie from getting soggy?
Tips to prevent weeping meringue:
- Cornstarch – adding a little 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.
How do you get meringue to stick to pie?
Beat the mixture of thickened cornstarch and water into the egg whites to bind and stabilize the liquid in the meringue (and keep it from seeping out). Cook the filling for the full 2 minutes on the stove top so the cornstarch thickens completely and doesn’t start breaking down and “leaking” during chilling.
What temp should meringues be cooked at?
Gradually beat in sugar, 1 to 2 tbsp (15 to 30 mL) at a time, until sugar is dissolved and stiff glossy peaks form. Beat in vanilla. To make Meringue Kisses, pipe or dollop about 2 tbsp (30 mL) meringue per cooking on baking sheet. Bake in preheated 275°F (140°C) oven until firm, about 30 to 35 minutes.
How do you fix a burnt meringue?
But just because you’ve burned your meringue on top of your pie, it doesn’t mean you have to throw it out or start the whole pie again. Just peel off the burned parts, whip up another couple of egg whites, and try again. And this is what you get.
Do you need cream of tartar for meringue?
Q: Can you make meringue without adding cream of tartar? Yes, but the acid in the cream of tartar makes for a sturdier meringue that is less prone to weeping. If you’d rather use lemon juice as an acidic ingredient rather than cream of tartar, add about 1/2 teaspoon juice for every egg white in your recipe.
How do I make my meringue chewy?
Rules to follow for perfect every time chewy meringues:
- Use fresh fresh fresh eggs. The yolk will stay much firmer, so they are much easier to separate.
- Make sure your equipment is scrupulously clean.
- Add the sugar sloooowwwwly.
- Cook the meringues sloooooowly.
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 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.
But the one surefire way to make absolutely certain your pie’s crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That’s right: bake the bottom crust first, before adding the filling.
How do you fix a weeping lemon meringue pie?
How to Keep a Meringue Pie from Weeping
- Choose a dry day. Humid or wet weather can cause the sugar in the meringue to absorb extra moisture in the air and turns sticky, or form small syrupy beads.
- Try a Swiss or Italian meringue.
- Make sure the pie filling is hot.
- If all else fails, use a paper towel.
What does cornstarch do to meringue?
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. Starch is especially helpful in hot, humid weather when a meringue is most likely to absorb extra moisture.
How do you transport lemon meringue pie?
How to Transport a Pie Without Ruining It
- Step 1: Wrap Everything in Foil. Once your pie has cooled, wrap it completely in aluminum foil.
- Step 2: Apply Drawer Liner. Here’s the secret weapon.
- Step 3: Hit the Open Road! It’s time to pack the car.