Table of Contents
What is lemon pie filling made of?
A lemon pie filling is the base for a lemon meringue pie. You make it with egg yolks, sugar, lemon juice, and zest, and fortify it with cornstarch so the filling holds its shape when you cut the pie.
How do you thicken lemon meringue filling?
If your pie filling is runny, add in one additional tablespoon of cornstarch to the lemon filling, and stir over medium heat. It should thicken in 1 to 2 minutes.
How do you keep lemon meringue pie from weeping?
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.
Should meringue be put on hot or cold filling?
To prevent this, never spread meringue over a cold filling. Instead, spread the meringue over the filling while its still hot. The fillings heat will help cook the center of the meringue.
How many lemons do you need for 1/4 cup juice?
1/4 Cup Lemon Juice 1 1/4 Lemons. 1/2 Cup Lemon Juice 2 1/2 Lemons. 3/4 Cup Lemon Juice 4 Lemons.
How many lemons make a cup of juice?
While the water is heating for the simple syrup, juice your lemons. Depending on the size of the lemons, 4 to 6 of them should be enough for one cup of juice.
Why is my lemon meringue pie filling runny?
The lemon meringue filling is thickened with cornstarch. But if you overwork the filling, the cornstarchs thickening abilities are weakened, and youll be left with a runny mess. To prevent this, youll cook the filling in two intervals.
Should you refrigerate lemon meringue pie?
Bacteria grow rapidly at temperatures between 40 °F and 140 °F; lemon meringue pie should be discarded if left out for more than 2 hours at room temperature. Freshly baked lemon meringue pie will keep for about 2 to 3 days in the fridge; refrigerate covered loosely with aluminum foil or plastic wrap.
Why does my lemon pie crust get soggy?
Pie crust gets light, flaky and crisp when the heat of the oven melts the little nubs of fat inside the crust quickly and so that they form steam that puffs the crust up. You want that process to happen quickly so that the crust sets before the filling has much of a chance to seep in and make things soggy.
Do you have to put cream of tartar in 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 youd 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.
Why is lemon juice added to lemon pie filling after the starch has thickened?
The acid of the lemon juice can keep the starch granules from thickening the filling so it should only be added at the end of the recipe. The filling also contains egg yolks.
Why do you put vinegar in meringue?
An acid, such as a vinegar, can be added to a meringue mixture to help create a more stable foam when the meringue is mixed. In scientific terms the acid helps to denature, or break down, the coils of amino acids in the egg whites proteins so that they become long strands instead.
Is cream of tartar the same as meringue powder?
Meringue powder and cream of tartar are quite different in terms of composition and functionality. Meringue powder is made mostly of dried egg whites and can be mixed with water to create a meringue. Cream of tartar is a stabilizer and is sometimes used in making meringue to keep the eggs from collapsing.
Why do you add cornstarch 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 seal a meringue on a pie?
Immediately place meringue around the edges of the filling and the piecrust, then work to the center of the pie. Seal the pie by making sure the meringue is attached to the edge, so it doesnt shrink while baking. Use the back of a spoon to carefully and gently spread the meringue and create peaks.
How do you juice a lemon without a juicer?
Heres another creative solution for how to juice a lemon without a juicer: repurpose the beater from your handheld mixer. Stick the head of the beater in fruit, press it in, and then twist the beater back and forth to bring out the juice. As with a fork, you can do this over a strainer to keep seeds out of your juice.
How much concentrated lemon juice equals half a lemon?
So the question is, if you have to substitute lemon juice with lemon concentrate, how much should you use? In general, you can replace the juice of one medium lemon with 2 tablespoons of concentrate.