A staple at most holiday events, lemon meringue pie combines sweet, creamy meringue with tangy lemon, making for a refreshing dessert, especially after a filling meal. Remembering the pans and appliances is just as important as the required ingredients. Ingredients can vary with each recipe.
The Pans and Tools
The size of the pie pan is up to you. Most lemon meringue recipes are for 9 inch pans. You'll also need a fork, whisk and rolling pin for whipping, creating pie crust edges and rolling out the dough. An electric mixer is optional.
The Crust
Pie crust ingredients generally consist of flour; shortening, butter or margarine; and salt. Water is needed to mix the ingredients together to make a dough texture.
The Filling
For the filling, use sugar, salt and cornstarch. After those are mixed together, add cold water and lemon juice. Egg yolks and butter or butter substitutes are usually added after this, with lemon zest added last.
The Meringue
The meringue is made with a mixture of egg whites and cream of tartar.
Substitutes
Sugar substitutes are best for those on a diet or with diabetic needs. Use lime juice and zest instead of lemon for a different, less tangy taste.
Tags: lemon meringue