LEMON MERINGUE PIE HOW TO

This past Thanksgiving, my mother-in-law showed my daughter and me how to bake this easy lemon pie. If you choose to use unpasteurized eggs for your meringue, be mindful it can threaten the well-being of the at-risk population, like pregnant women or small children. GrandmaвЂ™s Lemon Meringue Pie Recipe: From the very first holiday that I attended with my husband (then boyfriend), I can remember my mother-in-law baking a real lemon pie.

If the amount we use still doesn't yield good peaks, try adding another 1/4 teaspoon of cream of tartar. You do need to be patient though, as they take a bit of time. But you can add also a teaspoon of lemon juice once the egg whites are getting foamy, approximately one minute after you've started to whip the whites. I put off making Lemon Meringue Pie for years because I thought they were hard work, but they are really easy. Our recipe calls for cream of tartar to help the whites to loosen up and create the peaks. So if you are using pasteurized eggs, chances are your meringue isn't shaping up to what you want.

So a meringue of unpasteurized egg whites is better in texture-even if not the best for your health, as it poses a risk for food-borne illness, although small. No problem, make it special with a lemon pie Lemon Meringue Pie is heavenly, but it can be a very tricky dessert to makehere is a complete recipe for a. Ingredients 1 cup white sugar 2 tablespoons all-purpose flour 3 tablespoons cornstarch teaspoon salt 1 cups water 2 lemons, juiced and zested 2. The end result is well worth the wait while it is baking. Because pasteurized eggs go through a heating process that kills potentially harmful bacteria, the white becomes more 'stable' in its form, preventing the stiff peaks from coming to life when whipping the whites to make a meringue. Lemon Meringue Pie has always been my all-time favourite, but your recipe is very easy to follow and has ingredients that are always in my cupboards.

Lemon meringue pie