Delicious Lemon Meringue Pie – How To?

How do you make an awesome Lemon Meringue Pie? You’ll hear a lot of tips and advice, but I think the keys are a flaky pie crust, tasty filing and perfect meringue. When you go lemon shopping, be sure to grab the right lemon for Lemon Meringue Pie. What is the best lemon to use? We will answer that question in this article.

What is the key to a great tasting Lemon Meringue Pie. For me, I love the crust and it has to be a flaky and buttery crust. I also like a great meringue, but the number one characteristic of a great Lemon Meringue Pie is a sweet and tart lemon filling. The problem is that it is difficult to have the right balanced between sweetness and tartness. In order to achieve this balance between sweet and tart you must use Meyer Lemons. What is a Meyer Lemon? Meyer Lemons are a cross between a lemon and a mandarin orange with a very unique taste. Frank Nicholas Meyer, an employee of the United States Department of Agriculture, brought them to the United States in 1908. Now, you can find them mostly in California. Meyer Lemons are sweeter, which makes them a great lemon to use for desserts. I love using Meyer Lemons for all of my desserts that require lemons. Try them in your Lemon Meringue Pie.

Secondly, you need a flaky crust in order to have a delicious Lemon Meringue Pie. So, how do you get this great tasting pie crust? What ingredients do I need to use in order to achieve this? Usually, you just need flour, butter, water, salt and sugar. Not much to a great crust as far as ingredients go. The difference is with how the ingredients are stored before you use them. Typically, you want to make sure all the ingredients are on the cool side before preparing the pie crust.

Here are some tips for making the perfect pie crust: a) Refrigerate all ingredients before combining them; b) Use pastry flour instead of regular flour; c) You can try using lard or shortening in place of butter for a more tender crust; d) The pockets of fat make the crust flaky, so use a pastry blender of 2 knives to cut in the fat; e) All liquids should be ice cold; f) Sugar adds a sweet flavor, but also tenderizes the dough; and g) Setting the pie pan on a metal baking sheet during baking prevents a soggy crust.

The often overlooked third key to a great tasting Lemon Meringue Pie is the meringue. Meringues are always overlooked, but they are really important when making a Lemon Meringue Pie. What is the key to a great meringue? It’s actually pretty easy. Just follow this easy tips: a) Spread the meringue over really hot filling and be sure to spread the meringue to the edges of the pie to seal. Hot filling is necessary to ensure that the inside of the meringue cooks, which will prevent weeping; and b) Finely crumbled cake crumbs or vanilla wafer crumbs sprinkled lightly over the filling will absorb liquid between the layers, which will also prevent weeping. With these great tips for Lemon Meringue Pie, you will surely make the best pie of your life. Good luck!

Before you search other cooking websites for a Lemon Meringue Pie instructions, try these easy baking tips.